Rabbit In Wine Sauce

• 2 cups red wine
• 2 cups water
• 1 bay leaf
• 18 teaspoon dried sage
• 1/4 teaspoon freshly ground black pepper
• 18 teaspoon dried thyme
• 1 small onion
• 1 clove garlic, pressed
• 1 stalk celery, cut into large pieces
• 1/2 teaspoon salt
• 1 3-pound rabbit, quartered and marinated
• About 1 cup flour, seasoned with salt and pepper, for dredging
• 1/4 cup oil or fat from four strips of bacon, saving the bacon to put in the stew
• 1 onion, coarsely chopped
• 2 tablespoons chopped parsley
• ripe tomato, chopped
• 1 clove garlic, minced
• 1 bay leaf
• 1/2 green pepper, chopped
• 1 cup white wine or chicken broth

1. In a large pot, combine all the ingredients for the marinade.
2. Bring to a boil over medium-high heat and continue boiling for 10 minutes.
3. Allow to cool.
4. Strain the marinade.
5. Place the rabbit in a deep pan or dish and pour on the marinade.
6. Refrigerate for 24 hours.
7. Discard the marinade.
8. Dredge the rabbit in the seasoned flour.
9. In a large saute pan, heat the oil or bacon fat.
10. Add the rabbit and cook over medium heat until golden brown, about 10 minutes on each side.
11. Drain off the fat.
12. Add the remaining ingredients.
13. Simmer, covered, for 1 1/2 hours.

red wine, water, bay leaf, sage, freshly ground black pepper, thyme, onion, clove garlic, celery, salt, rabbit, flour, oil, onion, parsley, tomato, clove garlic, bay leaf, green pepper, white wine

Taken from cooking.nytimes.com/recipes/7048 (may not work)