- 1 Rabbit; disjointed
- 3 T Butter
- 1 1/2 ts Salt; optional
- 1/2 ts Freshly ground black pepper
- 2 T Flour
- 1/4 c Beef broth
- 1/2 c Dry white wine
- 4 sl Bacon; diced
- 12 sm White onions
- 1 cl Garlic; minced (it really -needs 2 or 3)
- 1/2 lb Mushrooms; sliced
Clean, wash, and dry the rabbit.
Melt the butter in a Dutch oven. Brown the rabbit in it. Sprinkle with the salt
(optional), pepper, and flour, stirring until the flour browns. Add the broth
and wine; bring to a boil, cover and cook over low heat 45 minutes to one hour
or until tender.
While the rabbit is cooking, brown the
bacon lightly in a skillet; pour off half the fat. Add the onions; saute until
golden. Add the garlic and mushrooms; saute 3 minutes. Add this mixture to the
rabbit; cook 15 minutes longer or until the rabbit is tender.
Note: If mixture seems dry, you can add a little more
beef broth or wine to the mixture while it is cooking.
Source: The Complete
Round the World Meat Cookbook by Myra Waldo.