1 Lg. Rabbit cut in pieces
3 tablespoon Butter
2 Red Onion, sliced
2 Carrot, sliced
2 Celery stalks, diced
2 tablespoon Minced Garlic, Fresh (Bottled Ok)
1/4 teaspoon Thyme
1/4 teaspoon Marjoram
1 c Chicken Stock
2 tablespoon Vinegar
1/2 c White Zinfandel wine
1/4 c Sour cream
Salt and pepper
In 2-qt casserole, micro butter 1 minute on high to melt. Stir in onion, carrot and celery to coat. Micro on high 2 minutes. In separate bowl, thoroughly mix salt, pepper, thyme, marjoram, bouillon, vinegar and wine. Place rabbit pieces on top of vegetable mixture. Pour wine/seasoning mixture, and Garlic over both. Cover and micro on high 5 minutes. Micro on bake or 60 percent for 7 minutes. Stir. Micro on bake 5 minutes more. Stir in sour cream. Micro on bake for 5 minutes to complete. Serve over buttered egg noodles.