Ingredients
- 3 domestic
- 2 wild rabbits up (cut)
- 2 carrots
- 2 garlic (cloves)
- 1 onion
- 1 bay leaf
- 300 ml water
- 180 ml dry wine (red)
- 65 gr flour
- 30 ml water (cold)
- 14 gr packed brown sugar
- 8 gr cornstarch
- 2 gr salt
- 1 gr pepper
- 1 gr rosemary leaves (dried)
- 1 gr paprika
- 6 slices bacon
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.
