1 rabbit, cleaned and cut in serving pieces
Red wine
4 tbsp. butter
2 med. onions, sliced
3 tbsp. flour
1 1/2 c. water
1 can mushrooms
1 tsp. salt
1/4 tsp. pepper
1 bay leaf
1/2 tsp. parsley flakes
1/4 tsp. oregano
1/4 tsp. thyme

Soak meat overnight in wine to cover. Melt butter in deep skillet, add onions, and saute until tender. Blend in flour and add 1 cup wine in which rabbit was marinated. Put in water, mushrooms, remaining wine, salt, pepper, bay leaf, parsley flakes, oregano and thyme. Bring mixture to boil and add meat. Cover and simmer 1 1/2 hours. Serves 4.