1 rabbit
1 bay leaf, crumbled
Grated rind of 1 orange
2 c. wine
1 clove garlic, minced
1 lg. onion, chopped
1 sm. green pepper, chopped
1 stalk celery, chopped
1 lg. can tomatoes

Cut the rabbit into serving pieces and place in a bowl. Mix the bay leaf, grated rind and wine and pour over the rabbit. Refrigerate overnight. Drain the rabbit and wash thoroughly. Fry in small amount of fat in a deep skillet until brown. Add remaining ingredients except tomatoes and cook until the rabbit is nearly done. Add the tomatoes and cook until rabbit is done, adding water, if needed. Serve with rice. Serves 4.