1 medium Rabbit
3 oz. Bacon, diced
2 sprigs Rosemary
7 cloves Garlic
2/4 – 1 C. White Wine
8 T. EVOO
White Vinegar
Salt and Pepper to taste

Divide rabbit into pieces. Slip into white vinegar for some moments, pat dry with paper towels and place into frying pan without any fat added. Roast for several minutes over medium heat, turning once. Remove from pan and set aside temporarily. Wash and dry pan. Add olive oil to clean pan; add diced bacon and 2 cloves garlic, minced, rosemary and 5 cloves garlic, whole. Return rabbit pieces to the pan. Add white wine, and salt and pepper to taste. Lower the flame to low and continue to cook partially covered (lid ajar) until meat is tender.