Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

-----------------------IN A SPICE BAG----------------------------
1 sl Lemon rind 2 Ribs leafy celery
10 Peppercorns 1 Bay leaf
2 Parsley sprigs 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 1-2 hours until tender. 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. Submitted By JIM WELLER
On 04-12-95

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