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.