Yield: 6 servings
|2-3 lbs domestic or 2 wild|
|Rabbits cut up|
|6||Slices of bacon|
|2 mediums||Garlic cloves, crushed|
|¾ cup||Dry red wine|
|1 tablespoon||Packed brown sugar|
|½ teaspoon||Dried rosemary leaves|
|2 tablespoons||Cold water|
Mix flour, ½ ts salt and pepper. Coat rabbit with flour mixture.
Cook bacon to crisp; drain and crumble. Put 2 tb bacon fat in dutch oven and cook rabbit in hot fat over medium heat turning occasionally, until brown.
Add onions, carrots, garlic, bacon and bay leaf. Mix ¼ c water, the wine, brown sugar. ½ ts salt, the rosemary and paprika; pour over rabbit. Heat to boiling and reduce heat. Cover and simmer until rabbit is tender; about 1 to 1½ hrs. Remove bay leaf.
Remove rabbit and vegetables, keep warm. Mix cornstarch and 2 tb cold water and stir into liquid in th3e dutch oven. Heat to boiling, stirring constantly. Boil and stir one minute. Pour sauce over vegetables and rabbit. 380 calories per serving.
Betty Crocker's Cookbook 1990's Submitted By SUE TOLENE On 11-06-95