Either store-bought or wild rabbits will work with this recipe; if you use wild bunnies, I'd suggest cottontails and snowshoe hares. You could also make this dish using chicken, pheasant, partridges, wild turkey or grouse. The quality of the vinegar and garlic matter. I use sherry vinegar, and I urge you to use it if possible, but a good cider, white wine or even malt vinegar would be alternates. Home-grown garlic is best, as it will often be less harsh and have larger cloves than regular garlic, but any garlic will work.
Once made, you can keep this in the fridge for a week or so, but it will become more vinegary each day -- and the peas will turn army green.