Leave the rabbit to marinate overnight or at least for 4 hours in the marinade.
Drain the rabbit in a strainer so that all the liquids from the marinade are gone
And fry it in olive oil until it gets golden brown on all sides.
Put the fried pieces in a wide and shallow pot so that they are arranged one next to the other and chop the garlic and onion over the rabbit.
Put the pot on the stove and pour the oil that you fried the rabbit in over the meat, after you have passed it through a sieve, or if you want the dish to be light add 1 cup of fresh oil.
Sauté with the onion and garlic taking care not to burn them and pour the wine over the rabbit.
Let the alcohol evaporate and add the herbs and the tomato paste, diluted in a glass of water.
Lower the heat and let it simmer for about 1 hour, until the rabbit is tender.
If necessary, add a little bit of water during simmering but little by little so that the sauce is not watered down.
Remove from heat and cut chunks of the ladotyri over the meat, by hand, don't use a grater and season with a little bit of oregano!
Leave the lid on so that the cheese melts and the rabbit has more flavor, while you prepare what you will accompany it with.
