-JUDI M. PHELPS (G.PHELPS1)
1 Rabbit, disjointed
3 tbsp Butter
1 1/2 tsp Salt, optional
1/2 tsp Freshly ground black pepper
2 tbsp Flour
1/4 cup Beef broth
1/2 cup Dry white wine
4 slice Bacon, diced
12 small White onions
1 cl Garlic, minced (it really needs 2 or 3)
1/2 lb Mushrooms, sliced
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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.
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