2 rabbits, cut into pieces
Red wine
Red wine vinegar
2 onions, diced
1 stalk celery, diced
2 carrots, diced
Bouquet garni, consisting of bay leaf, thyme, and parsley
4 ozs. white wine
1 (16 oz.) can Contadina chopped tomatoes
1 (10 oz.) can chicken bouillon
Cooked rice

Place rabbit in a shallow dish and cover with red wine. Add 3 ounces red wine vinegar, chopped vegetables and spices. Allow to marinade 24 hours in refrigerator. When ready to prepare, dry rabbit and saute in oil and butter in large skillet. After browning on all sides, remove from skillet and place in baking dish. In the same skillet saute the onions, celery and carrots. Add white wine and scrape sides and bottom of skillet and add cooked vegetables and liquid to baking dish. Add can of tomatoes, 1 can of water and can of chicken bouillon. Cook slowly at 325 degrees for approximately 2 hours. Serve over hot fluffy rice.