Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Rabbit 1 Garlic cloves; minced
- cut into serving pieces 1 Bouquet garni
1/4 lb Thick-sliced bacon -(parsley, thyme and bay leaf)
- cut into 1 1/2-in sticks 2 tb Tomato paste
2 tb Flour Salt and pepper to taste
2 c Chicken stock 1/4 c Heavy cream
2 c White wine

SAUTE THE BACON IN A CASSEROLE. When the fat is rendered, saute the
rabbit pieces in the fat. Season the rabbit with salt and pepper.
Sprinkle all of the rabbit pieces in the casserole with the flour and
toss well. Add the stock, wine, garlic, bouquet garni, tomato paste,
salt and pepper. Simmer, covered, over low heat for 1 1/2 hours or in
a 325F oven until it is tender. Remove the rabbit pieces, strain the
sauce and skim off the fat. Pour the sauce into saucepan, reduce
until thick and add the cream. Pour over rabbit and serve.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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