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