2 (2 lb. each) ready-to-cook wild rabbits or 1 (5-6 lb.) domestic rabbit
1 cup water
1 tsp. sugar
2 cups dry red wine
2 cups sliced onions
2 chopped carrots
2 bay leaves
1 tbsp. Sage
1 tsp basil
1/2 tsp. coarsely ground pepper
1/2 tsp. Salt
6 bacon slices

Day before serving: In a large bowl, pour 1 cup water and 2 cups dry red wine over rabbit pieces. Add remaining ingredients except for bacon. Cover and refrigerate overnight, turning pieces occasionally. About 3 hrs. before serving: In 12-inch skillet over medium heat, fry bacon until crisp; drain on paper towels; reserve drippings in skillet.

Meanwhile, remove rabbit pieces from wine mixture; reserve mixture. Pat pieces dry with paper towels. On waxed paper, coat rabbit pieces with flour.saute rabbit pieces in hot bacon drippings. Brown on all sides and remove to platter as they brown. Pour remaining drippings from skilled and return rabbit to skillet.

Strain wine mixture, discarding bay leaves; stir in sugar; pour over rabbit and heat to boiling. Reduce heat to low; cover and simmer 2 hours or until rabbit is fork-tender.

Remove rabbit to warm platter. Blend carrots and onions to thicken sauce. Add flour if desired. Crumble bacon on top and serve. Makes 6 servings.