Recipe#8554

Title: French Rabbit Stew

From: Judi Mae Phelps 
Date: Wed, 09 Dec 1998 12:02:19 PST 
  Source:  The Complete Round the World Meat Cookbook by Myra Waldo.
  
  Shared and MM by Judi M. Phelps.
  jphelps@slip.net or jphelps@best.com

      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.