2 cups red wine
2 tbs. lemon juice
2 bay leaves
1 tsp. thyme
1/4 tsp. marjoram
salt and pepper
1 tsp. garlic powder
2 rabbits, cut into serving pieces
2 tbs. olive oil
1 onion, chopped
2 cloves garlic, minced
2 tbs. cornstarch

Mix wine, lemon juice, bay leaves, thyme, marjoram, salt, pepper and garlic powder to make marinade. Place rabbit in large baking dish and pour marinade over rabbit. Cover and refrigerate overnight. Remove rabbit from marinade when ready to cook and dry well. Strain marinade and save. Heat oil in a large skillet. Saute onions and garlic. Cover and simmer 1-1 1/2 hours or until tender.
Yield : 6-8 Servings