2 rabbits, cleaned and cut into pieces
2 qt. water
1 bay leaf
1 tbsp. salt
1 tbsp. celery
1 tsp. thyme
1 tsp. marjoram
1 tsp. rosemary
3 peppercorns
2 cans Cheddar cheese soup

Place rabbit pieces in large pot of water. Add salt, bay leaf, celery, thyme, marjoram, rosemary and peppercorns. Simmer slowly for 2 hours uncovered. Take rabbit out of broth and place in casserole container. Add 1 1/2 cups rabbit broth to 2 cans Cheddar cheese soup and mix together. Pour mixture over rabbit in casserole. Bake covered at 350 degrees for 2 hours.