Braised Rabbit

1 kg rabbit, cut into pieces

2 tbs butter

100g lean, diced bacon

1 onion, sliced

1 carrot, sliced

2 cloves garlic, pressed

1 bay leaf

1 1/4 cup red wine

1/3 cup stock

3 - 4 sage leaves

Brown the pieces of rabbit together with the bacon.

Add the carrot, onion and garlic.

Add the bay leaf and the wine.

Let simmer over a low heat, about an hour, turning the meat from time to time.

Add the stock, if you want a lot of sauce, some tomato paste.

A few dried mushrooms( soaked in water before) will make the dish more tasty.