|Rabbit||5 Pound, cut into pieces (About 1 Rabbit)|
|White wine/Rose||2 Cup (32 tbs)|
|Onions||2 Large, sliced|
|Carrots||2 , sliced|
|Leek||1 , sliced|
|Stalk celery||1 , sliced|
|Black pepper||1 Teaspoon|
|Tomatoes||1 Large, peeled|
|Butter||1⁄2 Cup (8 tbs)|
|Water||6 Cup (96 tbs)|
|Tomatoes||1 , sliced (For Garnishing)|
|Parsley sprig||1 (For Garnishing)|
Wash the rabbit pieces and pat dry.
In a large mixing bowl combine the wine, onions, carrots, leek, celery, salt, pepper and tomato, if used.
Add the rabbit.
Cover and marinate in the refrigerator for ten to twenty hours.
Drain and discard the marinade.
In a large, heavy skillet heat the butter and saute the rabbit until browned.
Add the marinated vegetables.
Cook for fifteen minutes.
Add the water and over high heat bring to a boil.
Reduce heat and simmer about twenty to thirty minutes, or until the rabbit is tender.
Strain the liquid into a saucepan.
Stir in the flour and cook over medium heat, stirring, until thickened.
Pour the liquid into a sauce boat to serve with the rabbit.
Transfer the rabbit to a serving platter, garnish with sliced tomatoes and parsley sprigs, and serve.