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French Rabbit Stew

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      Title: FRENCH RABBIT STEW
 Categories: Meats, French, Alcohol
      Yield: 4 Servings
 
           -JUDI M. PHELPS (G.PHELPS1)
      1    Rabbit; disjointed
      3 tb Butter
  1 1/2 ts Salt; optional
    1/2 ts Freshly ground black pepper
      2 tb Flour
    1/4 c  Beef broth
    1/2 c  Dry white wine
      4 sl Bacon; diced
     12 sm White onions
      1 cl Garlic; minced (it really
           -needs 2 or 3)
    1/2 lb Mushrooms; sliced
 
   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. Source:  The Complete Round the World Meat Cookbook
  by Myra Waldo.
 
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