Title: Stewed Rabbit
Categories: Entree Meat
Yield: 6 Servings

1/2	c	Flour
1/2	ts	Salt
1/4	ts	Pepper
		2-3 lbs domestic or 2 wild
		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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