1 Rabbit; disjointed
3 tablespoon Butter
1-1/2 teaspoon Salt; optional
1/2 teaspoon Freshly ground black pepper
2 tablespoon 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
Yield: 4 servings
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; sauté until golden. Add the garlic and mushrooms; sauté 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.