Instructions: Put rabbit into a medium size bowl; cover with wine. Add sliced onion, celery, bay leaf, and peppercorns. Cover bowl. Let marinate, in the refrigerator, 1 to 2 days. In a medium size saucepan, heat oil. Add bacon, chopped onion, and carrot. Cook gently until onion is soft. Remove rabbit from marinade; pat dry. Add to pan; brown all over. Stir in flour. Strain marinade; gradually add to pan with stock. Cover pan; cook over low heat for 1 1/2 hours, or until rabbit is very tender. Remove rabbit from pan. Cut meat from bones.

Chop into fine pieces; return to pan. serve over pasta.

Makes 4 servings.

Spike thinks one could do this recipe with chicken instead of rabbit.

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