Title: French Rabbit Stew
Categories: Game French Wine
Yield: 4 Servings
| 1 | | Rabbit; disjointed |
| 3 | tb | Butter |
| 1 1/2 | ts | Salt; optional |
| 1/2 | ts | Freshly ground black pepper |
| 2 | tb | Flour |
| 1/4 | c | Beef broth |
| 1/2 | c | Dry white wine |
| 4 | sl | Bacon; diced |
| 12 | sm | White onions |
| 1 | cl | Garlic; minced (it really needs 2 or 3) |
| 1/2 | lb | Mushrooms; sliced |
Clean, wash, and dry the rabbit. Melt the butter in a Dutch oven. Brown
the rabbit in it. Sprinkle with the salt (optional), pepper, and flour,
stirring until the flour browns. Add the broth and wine; bring to a boil,
cover and cook over low heat 45 minutes to one hour or until tender.
Source: The Complete Round the World Meat Cookbook by Myra Waldo.