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    Rabbit: Stewed Rabbit


    Source of Recipe


    www.synapse.com/~gemini

    List of Ingredients




    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

    Recipe



    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 the dutch oven. Heat to boiling, stirring constantly. Boil and stir one minute. Pour sauce over vegetables and rabbit. Serves 6

 

 

 


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