Recipe - Lapin En Giblotte

4 pound Rabbit, cut into serving
Pieces
One fourth pound Thick cut or sliced up bacon, cut into
1 One half " sticks
2 tablespoon Flour
2 cup Chicken stock
2 cup White wine
1 Garlic cloves; minced
1 Bouquet garni (parsley,
Thyme & bay leaf)
2 tablespoon Tomato paste
Salt & pepper to taste
One fourth cup Heavy cream

Saute the bacon in a casserole. When the fat is rendered, saute the
rabbit pieces in the fat. Season the rabbit with salt & pepper.
Sprinkle all of the rabbit pieces in the casserole with the flour &
toss well. Add the stock, wine, garlic, bouquet garni, tomato paste,
salt & pepper. Simmer, covered, over low heat for 1 One half hours or in a
325F oven until it is tender. Remove the rabbit pieces, strain the
sauce & skim off the fat. Pour the sauce into saucepan, reduce until
thick & add the cream. Pour over rabbit & serve.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip