Recipe - French Rabbit Stew

JUDI M. PHELPS (G.PHELPS1)
1 Rabbit; disjointed
3 tablespoon Butter
1 One half teaspoon Salt; optional
One half teaspoon Freshly ground black pepper
2 tablespoon Flour
One fourth cup Beef broth
One half cup Dry white wine
4 sl Bacon; minced
12 small White onions
1 cl Garlic; minced (it really
needs 2 or 3)
One half pound Mushrooms; cut or sliced up

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.
Source: The Complete Round the World Meat Cookbook by Myra Waldo.