Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Or 2 small rabbit[s]
Seasoned flour, for dredging
1/4 lb Diced salt pork
1/4 c Shallots; chopped OR
1/4 c Onion; chopped PLUS
1 cl Garlic; minced
1 c Mushrooms, sliced
3/4 c Chicken stock
3/4 c Dry red wine
1 1/2 oz Brandy
2 ts Butter
2 ts Flour, opt'l

~----------IN A SPICE BAG-----------
1 sl Lemon rind
10 Peppercorns
2 Parsley sprigs
2 Ribs leafy celery
1 Bay leaf
1 Dried chile pepper; opt'l

Skin, clean, cut into pieces and dredge the rabbit[s] in flour. In a
skillet render the salt pork and saute the shallots and mushrooms 5
min. If you don't have shallots, substitute mild onion plus a small
clove of garlic. Remove and reserve the mushroom mixture. Saute the
rabbit pieces until browned. Add the stock, wine and spice bag and
simmer until tender, about 2 hours. Remove the spice bag and add the
mushroom mixture 10 minutes before serving. Just before serving stir
in a jigger of brandy and a swirl of butter. The gravy can optionally
be thickened with a slurry of flour and water. Or the flour and
butter can be made into a roux and added.

Jim Weller

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