Title: Pot Roasted Rabbit
Categories: Game Mushroom
Yield: 1 Servings
| 1 | | Rabbit, wild, cleaned |
| 2 | c | Bouillon or chicken stock |
| 1 | | Garlic clove, halved |
| 4 | | Bacon strips, smoked |
| | | Cooking oil |
| 1/4 | c | Onion, chopped |
| 1/4 | c | Bell pepper, chopped |
| 2 | tb | Parsley, chopped |
| 6 | oz | Mushrooms, can |
| 1 | ts | Butter |
| 2 | tb | Onion tops, chopped |
| 1/2 | ts | Mustard, dry |
| 1/2 | ts | Sugar |
| 1/2 | ts | Worcestershire sauce |
| 1/4 | c | Vinegar |
| 4 | tb | Flour |
One hour before cooking time, sprinkle cut-up rabbit with vinegar. Let
stand a few minutes then rinse and wipe. Rub each piece with cut garlic,
salt & pepper. Cut bacon into 1-in. pieces and brown in black iron pot;
remove and set aside. Lightly flour rabbit and pan-fry til well brown,
adding cooking oil as needed. Remove rabbit, pour off oil retaining about 1
Tbsp, and saute onion, bell pepper and parsley until onions are soft.
Meanwhile, brown mushrooms in butter. Return rabbit to pot, adding
mushrooms and 1/2 C liquid. Cover and simmer slowly for 1 to 1-1/2 hours or
until tender. Turn rabbit occasionally, adding stock. After rabbit is done,
remove & make gravy with flour & broth. Suggestions: Subst. beer or wine
for part of bouillon. Use roux for gravy. Recipe date: 12/12/87 From: Dale
Shipp
Date: 24 Dec 96 National Cooking Echo Ä