Rabbit in Wine

2 rabbits, cut into serving pieces
Salt and pepper
Flour
2 tbs. olive oil 
2 onions, sliced
2 cloves garlic, minced
6 carrots, peeled and sliced
1 lb. fresh mushrooms, sliced
2 tbs. fresh parsley, minced
¼ tsp. thyme
½ tsp. oregano, rubbed
4 bay leaves
2 cups dry white wine

Preheat oven to 350º.  Salt and pepper rabbit and coat with flour. 
Place oil, onions, garlic, carrots and mushrooms in large casserole dish. 
Place rabbit on top of vegetables.  Sprinkle with parsley, thyme and oregano. 
Add bay leaves and wine.  Cover and bake 1 hour or until rabbit is tender. 
Remove bay leaves before serving. Servings: 6-8