1 jointed rabbit
1 bottle of red wine
2 or 3 bay leaves
Oil for frying
A large quantity of garlic - enough to cover the bottom of a frying pan
Pour about half the bottle of wine over the rabbit and leave for a few hours or overnight. Peel the garlic and put in a large frying pan with about 3 tablespoons oil. Heat gently, add as many joints of rabbit as will fit in the pan and fry until brown on both sides. When all the rabbit is fried return it to the pan and sprinkle it with the wine in which the rabbit was soaked. Add the bay leaves. Cover and cook gently until the rabbit is tender. This may be one hour if the rabbit is young, up to 2 hours otherwise. Add more wine if necessary.