Ingredients:
1 rabbit (1 1/2 to 2 lbs.)
2 slices bacon
1 cup bias-sliced celery
1 med. onion, sliced
2 cloves garlic, minced
1/2 cup dry white wine
1/2 cup chicken broth
1 tsp. dried oregano, crushed
1/4 tsp. dried marjoram, crushed
1 bay leaf
1/2 cup whipping cream
2 tbsp. snipped parsley

Directions:
Cut across rabbit just below the front legs. Cut across rabbit just above the back legs. Cut through backbone to halve the pieces with front and back legs attached. You should have 5 pieces. Rinse rabbit; pat dry.

In a 10-inch skillet cook the bacon until crisp and brown. Remove, drain on paper towels, reserving pan drippings in skillet. Crumble bacon and set aside.

Cook rabbit in pan drippings for 10 minutes, turning after 5 minutes to brown evenly. Remove rabbit, reserving drippings.

Cook celery, onion, and garlic in pan drippings until tender. Slowly add the wine, chicken broth, oregano, marjoram, and bay leaf. Bring to boiling, scraping up the bacon bits. Add the rabbit. Reduce heat; cover and simmer about 45 minutes or until rabbit is tender and easily pierced with a fork. Turn rabbit once during cooking. Transfer rabbit and vegetables to a platter and keep warm.

Measure pan juices; reserve 3/4 cup and return it to skillet. Add cream. Bring to boiling and reduce heat to medium. Cook and stir about 6 minutes or until the cream thickens slightly. Pour thickened sauce over the braised rabbit. Sprinkle rabbit with the crumbled bacon and parsley.