Ingredients
- 12 onions (white)
- 1 rabbit
- 1/2 c dry wine (white)
- 1/2 lb mushrooms
- 1/4 c beef broth
- 3 tb butter
- 2 tb flour
- 1 1/2 ts salt
- 1/2 ts black pepper (freshly ground)
- 4 slices bacon (sliced)
- some garlic
Clean, wash, and dry the rabbit. Melt the butter in a Dutch oven. Brown the rabbit in it. Sprinkle with the salt (optional), pepper, and flour, stirring until the flour browns. Add the broth and wine; bring to a boil, cover and cook over low heat 45 minutes to one hour or until tender.
