1 rabbit, disjointed
1 bay leaf
2 tsp. salt
3/4 c. flour
2 cloves garlic, diced
1/4 tsp. thyme
1/2 c. chicken stock or broth
4 c. seedless, skinless tomatoes
1 c. red wine
3 onions, diced
4 tsp. crushed black pepper
6 slices bacon
1/4 tsp. rosemary
2 tbsp. honey
1 c. sour cream
1/4 c. red wine vinegar

Mix red wine vinegar, bay leaf, salt, pepper; marinate rabbit in this for 10 to 20 minutes. Dredge rabbit in flour, pan fry in bacon fat (remove bacon). Fry until rabbit is golden brown. Remove from pan. Pour out all 2 teaspoons of bacon fat, saute onion, garlic, rosemary, thyme. Sprinkle flour in pan to form roux. Stir in marinate and tomatoes; bring to boil to thicken; return rabbit to pan. Add enough chicken stock to almost cover rabbit; put bacon pieces back on top of rabbit; cover pan and place in oven. Preset at 325 degrees and cook until rabbit is tender. Remove rabbit; place on warm plate; whisk in sour cream into sauce in pan. Don't over heat. Adjust seasoning and serve over rice or egg noodles.