1 rabbit
2 c. red wine
2 onions
2 cloves garlic
1 c. chicken broth
2 tomatoes, diced up
1/2 tsp. thyme
2 lemon rind, grated
1/2 tsp. rosemary
2 bay leaves

Soak rabbit overnight in wine. Pat dry and brown in oil. Add onions, garlic, and broth. Simmer for 30 minutes. Add tomatoes, rosemary, bay leaves, thyme, lemon. Put lid on and cook for 1/2 hour.