2 ts oil
7 oz rabbit pieces
1/2 c dry red wine
2 md tomatoes; chopped
1 md carrot; sliced
2 ts grated orange rind
1 bay leaf
1 ts dried oregano leaves
2 ts white vinegar
1 sm chicken stock cube, crumbled
1 c water
2 ts cornstarch
1/4 c water (extra)

Heat oil in a frying pan, add rabbit, cook, turning, until lightly browned
all over. Place rabbit in an oven proof dish.

Add wine to pan, cook, stirring, for 1 min, pour wine over rabbit.

Add tomatoes, carrot, rind, bay leaf, oregano, vinegar, stock cube and
water to dish, cover, bake in moderate oven for about 1+ hours or until
rabbit is tender. Remove rabbit from dish, keep warm.

Pour vegetable mixture into a saucepan, stir in blended cornstarch and
extra water, stir constantly over heat until mixture boils and thickens.

Place rabbit in serving dish, pour sauce over rabbit.