Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea rabbit, wild, cleaned
2 c bouillon or chicken stock
1 ea garlic clove, halved
4 ea bacon strips, smoked
1 cooking oil
1/4 c onion, chopped
1/4 c bell pepper, chopped
2 tb parsley, chopped
6 oz mushrooms, can
1 ts butter
2 tb onion tops, chopped
1/2 ts mustard, dry
1/2 ts sugar
1/2 ts worcestershire sauce
1/4 c vinegar
4 tb flour

One hour before cooking time, sprinkle cut-up rabbit with vinegar. Let
stand a few minutes then rinse and wipe. Rub each piece with cut garlic,
salt pepper. Cut bacon into 1-in. pieces and brown in black iron pot;
remove and set aside. Lightly flour rabbit and pan-fry til well brown,
adding cooking oil as needed. Remove rabbit, pour off oil retaining about 1
Tbsp, and saute onion, bell pepper and parsley until onions are soft.
Meanwhile, brown mushrooms in butter. Return rabbit to pot, adding
mushrooms and 1/2 C liquid. Cover and simmer slowly for 1 to 1-1/2 hours or
until tender. Turn rabbit occasionally, adding stock. After rabbit is done,
remove make gravy with flour broth. Suggestions: Subst. beer or wine
for part of bouillon. Use roux for gravy. Recipe date: 12/12/87

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