1 large Rabbit, cut for frying
3 tbsp Bacon drippings
2 large Onions, cut fine
1 To 2 tbls flour
1 qt Burgundy or Chablis
2 Bay leaves
Salt & pepper to taste
1 tsp Parsley, chopped fine
Giblets, chopped fine
Button mushrooms
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In Dutch oven, saute onions in bacon drippings. Brown flour in same Dutch oven. Add rabbit, Burgundy, (or Chablis), bay leaves, salt, pepper and parsley. Cover. Cook either on the stove or in the oven for 2 hours, or until rabbit is tender. Remove rabbit to a warm place. Add gibblets and mushrooms to gravy Cook until done, adding more flour to thicken the sauce if desired. Excellant with rice.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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