Pot roasted rabbit

1 Servings

Ingredients

Quantity	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

Directions

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