Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Flour 1 Bay leaf
1/2 ts Salt 1 1/4 c Water
1/4 ts Pepper 3/4 c Dry red wine
2-3 lbs domestic or 2 wild 1 tb Packed brown sugar
Rabbits cut up 1/2 ts Salt
1 lg Onion 1/2 ts Dried rosemary leaves
6 Slices of bacon 1/2 ts Paprika
2 md Carrots 1 tb Cornstarch
2 md Garlic cloves, crushed 2 tb Cold water

Mix flour, 1/2 ts salt and pepper. Coat rabbit with flour mixture.
Cook bacon to crisp; drain and crumble. Put 2 tb 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 1/4 c water,
the wine, brown sugar. 1/2 ts 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 1/2 hrs. Remove bay leaf.

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

Betty Crocker's Cookbook 1990's
Submitted By SUE TOLENE On 11-06-95

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