Title: Pan Stewed Rabbit
Categories: Ethnic Meat Soup
Yield: 1 Servings
| 1 | | Rabbit, ready for the pan |
| 1 | | Salt |
| 1/2 | c | Olive oil |
| 1 | c | Vinegar, wine |
| 1 | | Flour |
| 2 | tb | Butter |
| 3 | | Olives, chopped |
| 1 | | Garlic clove, mashed |
| 2 | c | Consomme |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | tb | Bacon, raw, diced |
| 2 | c | Wine, red |
Cut rabbit into serving pieces; place in bowl overnight with 1 Tbsp salt,
olive oil, and wine vinegar. Remove and dip in flour. Brown on all sides in
butter, then add chopped olives, mashed garlic cloves and brown again. Add
2 C consomme, salt, pepper, raw bacon and red wine. Place in covered
casserole dish and bake at 350 for about 2 hours.