Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 medium | Rabbit, cut-up fryer |
| 2 cups | Dry red wine |
| 1 medium | Onion, cubed |
| 2 larges | Carrots, chopped |
| \N \N | Bouquet garni * |
| 3 \N | Garlic cloves, minced |
| ¼ teaspoon | Cloves, ground |
| 6 slices | Bacon, lean |
| 18 \N | Baby onions or shallots,pee |
| 18 \N | Button mushrooms |
| 3 tablespoons | Flour |
| \N \N | Salt and pepper to taste |
| \N \N | Fresh parsley, chopped |
* See Bouquet garni recipe for ingredients.
Calories 386; Protein 27 g. Carbohydrate 21 g.; Fat 12 g/serving.
Wipe meat pieces and place in shallow glass or ceramic pan. Combine wine, onion, carrot, Bouquet garni, garlic and cloves; pour over meat and toss to fully coat all pieces. Cover and let stand 4 hours at room temperature ~--