Recipe - Stewed Rabbit

One half cup Flour
One half teaspoon Salt
One fourth teaspoon Pepper
23 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 One fourth cup Water
Three fourths cup Dry red wine
1 tablespoon Packed brown sugar
One half teaspoon Salt
One half teaspoon Dried rosemary leaves
One half teaspoon Paprika
1 tablespoon Cornstarch
2 tablespoon Cold water

Mix flour, One half teaspoon salt and pepper. Coat rabbit with flour mixture. Cook
bacon to crisp; drain and crumble. Put 2 tablespoon 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 One fourth cup water, the
wine, brown sugar. One half teaspoon 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 One half hrs. Remove bay leaf.

Remove rabbit and vegetables, keep warm. Mix cornstarch and 2 tablespoon 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini