Rabbit with Red Wine (Mom)

1 rabbit cut up in pieces (ask the butcher to cut it) 100ml of olive oil 1 chopped onion 2 garlic cloves minced 1 bay leaf 50g chopped bacon 50g chopped chorico 2 ripe tomatoes cubed 1 10oz button mushrooms Chopped parsley red wine salt & pepper Season rabbit with salt and pepper. In a wide pot heat up the olive oil, onion, garlic, bay leaf, bacon and chorico. Saute everything until they brown. Add the rabbit and brown it on all sides. Add the tomatoes mushrooms and pour enough wine to cover the rabbit. Cover and cook for about 45 minutes. When rabbit is tender, stir in the parsley and serve over mashed potatoes.