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	RABBIT CACCIATORE 1 fryer rabbit, cut up 3 tbsp. olive oil 1/4 lb bacon, chopped fine 6 bay leaves 1 large onion, chopped fine 1 clove garlic, crushed 1/4 tsp fresh ground pepper 4 cups stewed tomatoes 1/4 cup tomato paste 1/4 tsp crushed chili pepper 1/2 tsp dried oregano 4 tbsp butter 1/2 cup fresh parsley, chopped fine 1/2 tsp salt 1/2 cup dry red wine olive oil flour   Place olive oil in a deep saucepan over medium heat. Add bacon and bay leaves to hot oil. Add onion and cook until a little past golden brown. Add garlic and pepper. Cook until the mixture is well browned. Add stewed tomatoes, tomato paste, chili pepper, oregano, butter, parsley and salt. Bring mixture to a boil, remove from heat and let stand until rabbit is added. Flour rabbit and gently brown in a separate pan in olive oil. When brown, add wine. Simmer for 5 minutes, then add rabbit and wine mixture to the other pan. Simmer for 40 minutes or until tender.
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