Add the washed and cleaned rabbit to a bowl and throw in all the ingredients for the marination, inc. red wine, shallot and herbs. Massage the whole mixture into the rabbit and let it all stand over night in a cool place.
The next day, cut the onion into rings, peel the carrot and slice, quarter the tomato, roughly chopp the garlic pods and wash the mushrooms.
In a pan heat up the olive oil and fry the onion translucent first.
Add in the rabbit without the red wine marination and stir fry for 2-3 minutes.
Throw in the carrot pieces and the flour and keep on stirring on medium heat for another 2-3 minutes. (The flour is to bind the sauce)
Now, pour in the wine marination and cook for 3 minutes, afterwards add the Veg stock. Season the mixture with marjoram, oregano, savory, thyme, Maggi herb, salt, pepper and Garlic. Throw in the quartered tomato at this point as well. Mix the pot well and let it simmer on slow heat for about 40 minutes. Stir sometimes in between.
The liquid will be reduced at this point. Now you can add in your mushrooms, so that they get cooked as well. Leave it to simmer slowly for another 30 minutes. The rabbit pot is finished cooked when the meat is tender and easy removable and when the flavors are coming out of the sauce.