Step 1: Put cut up rabbit in a large bowl and pour wine over. Add bay leaf and salt and pepper; cover and marinate overnight in refrigerator.
Step 2: Remove rabbit pieces and dry with paper towels. Reserve marinade.
Step 3: Heat the oil in a dutch oven big enough to hold rabbit and fry the rabbit on both sides (in batches).
Step 4: Add the chopped garlic, put rabbit back in pan and add the stock and marinade.
Step 5: Cover and simmer for 60 minutes or till tender or until rabbit is fall of the bone tender.
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