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Stewed Rabbit

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      Title: STEWED RABBIT
 Categories: Main dish, Wild game
      Yield: 6 Servings
 
    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
 
  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 th3e dutch oven. Heat to boiling,
  stirring constantly.  Boil and stir one minute.  Pour sauce over
  vegetables and rabbit.  380 calories per serving.
 
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