Preparation time, 30 minutes; Cooking time, 2 hours. Serves 4

• 15 mL cooking oil (1 tbsp)
• 1 wild rabbit
• 1 green capsicum sliced
• 1 clove garlic, crushed
• 240 mL sliced mushrooms (1 cup)
• 5mL salt (1 tsp)
• Tabasco sauce, to taste
• 1 can diced tomatoes
• 1/3 cup dry white wine
• 1 cup water

Heat oil in a large skillet at medium heat. Brown rabbit pieces on all sides; set aside. Add green pepper, garlic and mushrooms to skillet. Sauté until tender. Spread in skillet; cover with rabbit. Sprinkle with salt and Tabasco. Add tomatoes, wine and water. Reduce heat to very low. Simmer, covered, for 2 hours adding a little water if necessary.

This is a delicious rabbit and tomato dish. Try it served on rice cooked in chicken stock, freshly ground pepper, salt and butter. Preparation time, 25 minutes; Cooking time, 1 ½ hours. Serves 4.

• 1 wild rabbit jointed (we will do this for you)
• 50 mL olive oil (3 tbsp)
• 225 g bacon, chopped fine
• 6 bay leaves
• 1 large onion, chopped fine
• 1 clove garlic, crushed
• 1 mL fresh ground pepper (1/4 tsp)
• 3 can diced tomatoes
• 60 mL tomato paste (1/4 cup)
• 1 mL crushed chili pepper (1/4 tsp)
• 2 mL dried oregano (1/2 tsp)
• 50 mL butter (4 tbsp)
• 125 mL fresh parsley, chopped fine (1/2 cup)
• 2 mL salt (1/2 tsp)
• 125 mL dry red wine (1/2 cup)
• olive oil
• flour

Place olive oil in a deep saucepan over medium heat. Add bacon and bay leaves to hot oil. Add onion and cook until a little past golden brown. Add garlic and pepper. Cook until the mixture is well browned.

Add diced tomatoes, tomato paste, chili pepper, oregano, butter, parsley and salt. Bring mixture to a boil, remove from heat and let stand until rabbit is added.

Flour rabbit and gently brown in a separate pan in olive oil. When brown, add wine. Simmer for 5 minutes, then add rabbit and wine mixture to the other pan. Simmer for 40 minutes or until tender.