FRENCH RABBIT STEW

  • 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.

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