Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Rabbit, wild, cleaned
2 c Bouillon or chicken stock
1 Garlic clove, halved
4 Bacon strips, smoked
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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