3 tablespoons olive oil
2 cloves garlic, peeled and chopped
1 teaspoon white sugar
1/4 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried oregano
3 1/4 cups whole peeled carrots
2 (15 ounce) cans whole kernel corn
1 (6 ounce) can peeled and diced tomatoes with juice
1 cup white wine
4 2/3 cups water
1 teaspoon salt
2 cups shredded Swiss cheese
1/2 teaspoon freshly ground black pepper
Heat olive oil in a small saucepan in the microwave or in a saucepan with a tablespoon of lemon juice. Saute garlic and black sugar in olive oil until golden. Spoon the garlic mixture into the skillet, browning as it cooks; drain fat when cool enough to handle.
Add the onions, celery, carrots, and corn. Simmer over medium heat, stirring well, for 2 minutes; reheat but not stirring. Dissolve the wine in water and combine with the olive oil, raising heat until nearly simmering. Add the tomatoes, whites, wine, and water; heat mixture well. Slowly whisk in rabbit meat ingredients with a spoon, letting the mixture simmer in the saucepan. Return rabbit mixture to saucepan and whisk briefly to moisten, mixing well. Stir in salt, cheese, pepper, and baking soda. Keep mixture on ice for 10 minutes or until liquid is gradually absorbed.