French Rabbit Stew

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Title: French Rabbit Stew
Yield: 4 Servings
Categories: Meats, French, Alcohol


1 Rabbit; disjointed
3 tb Butter
1 1/2 ts Salt; optional
1/2 ts Freshly ground black pepper
2 tb Flour
1/4 c Beef broth
1/2 c Dry white wine
4 sl Bacon; diced
12 sm White onions
1 cl Garlic; minced (it really
-needs 2 or 3)
1/2 lb Mushrooms; sliced

Clean, wash, and dry the rabbit. Melt the butter in a Dutch oven. Brown
the rabbit in it. Sprinkle with the salt (optional), pepper, and flour,
stirring until the flour browns. Add the broth and wine; bring to a boil,
cover and cook over low heat 45 minutes to one hour or until tender.
Source: The Complete Round the World Meat Cookbook by Myra Waldo.