Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 sl Bacon Salt and Pepper to taste
2 Garlic cloves, peeled Flour for dredging
1 tb Dried sage 1 ts Balsamic vinegar
1/2 c Vegetable oil 1 c Dry white wine
3 lb Rabbit, cut into 8 pieces 2 c Chicken stock

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.
Submitted By JIM WELLER On 03-30-95

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