French Rabbit Stew

MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: French Rabbit Stew
Categories: Wild game, French, Wine
Yield: 4 servings

-JUDI M. PHELPS
1 Rabbit; disjointed
3 T Butter
1 1/2 ts Salt; optional
1/2 ts Freshly ground black pepper
2 T 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.

While the rabbit is cooking, brown the bacon lightly in a skillet;
pour off half the fat. Add the onions; saute until golden. Add the
garlic and mushrooms; saute 3 minutes. Add this mixture to the
rabbit; cook 15 minutes longer or until the rabbit is tender.

Note: If mixture seems dry, you can add a little more beef broth or
wine to the mixture while it is cooking.

Source: The Complete Round the World Meat Cookbook by Myra Waldo.

Shared and MM by Judi M. Phelps.
jphelps@slip.net or jphelps@best.com

MMMMM