Cut the rabbit in medium sized pieces and marinate it wine, bay leaves and salt and pepper. Cover and leave overnight in the fridge.

In a large oven proof pan heat the oil. Add the crushed garlic and fry for a few minutes paying attention not to turn them golden brown. Take the rabbit pieces and fry turning occasionally. When sealed from all sides remove from heat, add in the marinade, stock and thyme and season well. Simmer in oven for 60 minutes or till tender. Best served with baked traditional potatoes and vegetables.

Credit: Nenu the Artisan Baker