Stewed Rabbit

Ingredients

65 gr flour
2 gr salt
1 gr pepper
3 domestic
2 wild rabbits up
1 onion
6 slices bacon
2 carrots
2 garlic
1 bay leaf
300 ml water
180 ml dry wine
14 gr packed brown sugar
1 gr rosemary leaves
1 gr paprika
8 gr cornstarch
30 ml water

Instructions

Mix flour, half 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 quarter c water, the wine, brown sugar. half 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 1.5 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.