Title: Pot Roasted Rabbit #1
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: Substitute beer or wine for part of bouillon. Use roux for gravy.

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