Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg or 2 small rabbit[s]
4 sl bacon
2 garlic cloves, peeled
1 tb dried sage
1/2 c vegetable oil
1 salt and pepper to taste
1 flour for dredging
1 ts balsamic vinegar
1 c dry white wine
2 c chicken stock

Skin, clean and cut the rabbit[s] into 7 pieces. Chop the bacon and the
garlic very fine. Crumble and add the sage. Season the rabbit parts with
salt and pepper and dredge them lightly in the flour. Heat the vegetable
oil in a large casserole, add the rabbit and cook until browned, turning it
once, about 3 minutes per side. Discard the oil from the casserole. Add the
bacon mixture, and return to the heat, cooking 3 minutes and stirring
occasionally. Add the Balsamic vinegar and white wine, and simmer 5
minutes. Add 1 cup of the stock, salt and pepper to taste, and cover the
casserole. Simmer until the rabbit is tender, about one hour, stirring
occasionally and adding the remaining stock gradually to keep the meat
moist. Transfer the rabbit pieces to a large serving dish and pour the
sauce over them. Older animals will require up to two hours of cooking.

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