Pot roasted rabbit

Yield: 1 Servings

Measure Ingredient
1 Rabbit, wild, cleaned
2 cups Bouillon or chicken stock
1 Garlic clove, halved
4 Bacon strips, smoked
Cooking oil
¼ cup Onion, chopped
¼ cup Bell pepper, chopped
2 tablespoons Parsley, chopped
6 ounces Mushrooms, can
1 teaspoon Butter
2 tablespoons Onion tops, chopped
½ teaspoon Mustard, dry
½ teaspoon Sugar
½ teaspoon Worcestershire sauce
¼ cup Vinegar
4 tablespoons Flour

One hour before cooking time, sprinkle cut-up rabbit with vinegar. Let stand a few minutes then rinse and wipe. Rub each piece with cut garlic, salt & pepper. Cut bacon into 1-in. pieces and brown in black iron pot; remove and set aside. Lightly flour rabbit and pan-fry til well brown, adding cooking oil as needed. Remove rabbit, pour off oil retaining about 1 Tbsp, and saute onion, bell pepper and parsley until onions are soft. Meanwhile, brown mushrooms in butter. Return rabbit to pot, adding mushrooms and ½ C liquid. Cover and simmer slowly for 1 to 1-½ hours or until tender. Turn rabbit occasionally, adding stock. After rabbit is done, remove & make gravy with flour & broth. Suggestions: Subst. beer or wine for part of bouillon. Use roux for gravy. Recipe date: 12/12/87

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