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Stewed Rabbit

	Category	Game Recipes
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	Ratings	0

Ingredients And Procedures

1/2 c Flour

1/2 ts Salt

1/4 ts Pepper

2-3 lbs domestic or 2 wild

Rabbits cut up 1 lg Onion

6 Slices of bacon

2 md Carrots

2 md Garlic cloves, crushed

1 Bay leaf

1 1/4 c Water

3/4 c Dry red wine

1 tb Packed brown sugar

1/2 ts Salt

1/2 ts Dried rosemary leaves

1/2 ts Paprika

1 tb Cornstarch

2 tb Cold water

Mix flour, 1/2 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 1/4 c water, the wine, brown sugar. 1/2 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 1 1/2 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.

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<h1>Stewed Rabbit</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 c Flour <P>1/2 ts Salt <P>1/4 ts Pepper <P>2-3 lbs domestic or 2 wild <P>Rabbits cut up 1 lg Onion <P>6 Slices of bacon <P>2 md Carrots <P>2 md Garlic cloves, crushed <P>1 Bay leaf <P>1 1/4 c Water <P>3/4 c Dry red wine <P>1 tb Packed brown sugar <P>1/2 ts Salt <P>1/2 ts Dried rosemary leaves <P>1/2 ts Paprika <P>1 tb Cornstarch <P>2 tb Cold water <P>Mix flour, 1/2 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 1/4 c water, the wine, brown sugar. 1/2 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 1 1/2 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. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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