Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Flour
1/2 ts Salt
1/4 ts Pepper
2-3 lbs domestic or 2 wild
Rabbits cut up
1 lg Onion
6 Slices of bacon
2 md Carrots
2 md Garlic cloves, crushed
1 Bay leaf
1 1/4 c Water
3/4 c Dry red wine
1 tb Packed brown sugar
1/2 ts Salt
1/2 ts Dried rosemary leaves
1/2 ts Paprika
1 tb Cornstarch
2 tb Cold water
Mix flour, 1/2 ts salt and pepper. Coat rabbit with flour mixture. Cook
bacon to crisp; drain and crumble. Put 2 tb bacon fat in dutch oven and
cook rabbit in hot fat over medium heat turning occasionally, until brown.
Add onions, carrots, garlic, bacon and bay leaf. Mix 1/4 c water, the
wine, brown sugar. 1/2 ts salt, the rosemary and paprika; pour over
rabbit. Heat to boiling and reduce heat. Cover and simmer until rabbit
is tender; about 1 to 1 1/2 hrs. Remove bay leaf.
Remove rabbit and vegetables, keep warm. Mix cornstarch and 2 tb cold
water and stir into liquid in th3e dutch oven. Heat to boiling, stirring
constantly. Boil and stir one minute. Pour sauce over vegetables and
rabbit. 380 calories per serving.
