Rabbit Stew - cooking recipe

Ingredients

5 lb. rabbit
1 1/2 c. red wine
1 c. oil
1 can tomatoes
1/4 c. vinegar
1 Tbsp. pickling spice
24 small whole onions
2 chicken bouillon cubes

Preparation

Cut meat into 2-inch cubes.
Remove excess fat.
Brown in oil. Put rabbit in a large kettle.
Add wine, oil, tomatoes and vinegar.
Place spices in bag and remove before serving.
Add onions and cook slowly for 3 hours.
Add bouillon before serving.