Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c flour
1/2 ts salt
1/4 ts pepper
1 2-3 lbs domestic or 2 wild
1 rabbits cut up
1 lg onion
6 slices of bacon
2 md carrots
2 md garlic cloves, crushed
1 bay leaf
1 1/4 c water
3/4 c dry red wine
1 tb packed brown sugar
1/2 ts salt
1/2 ts dried rosemary leaves
1/2 ts paprika
1 tb cornstarch
2 tb cold water

Mix flour, 1/2 ts salt and pepper. Coat rabbit with flour mixture. Cook
bacon to crisp; drain and crumble. Put 2 tb bacon fat in dutch oven and
cook rabbit in hot fat over medium heat turning occasionally, until brown.
Add onions, carrots, garlic, bacon and bay leaf. Mix 1/4 c water, the
wine, brown sugar. 1/2 ts salt, the rosemary and paprika; pour over
rabbit. Heat to boiling and reduce heat. Cover and simmer until rabbit is
tender; about 1 to 1 1/2 hrs. Remove bay leaf.

Remove rabbit and vegetables, keep warm. Mix cornstarch and 2 tb cold
water and stir into liquid in th3e dutch oven. Heat to boiling, stirring
constantly. Boil and stir one minute. Pour sauce over vegetables and
rabbit. 380 calories per serving.

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