French rabbit stew

4 servings

Ingredients

Quantity Ingredient
-JUDI M. PHELPS (G.PHELPS1)
1 Rabbit; disjointed
3 tablespoons Butter
1½ teaspoon Salt; optional
½ teaspoon Freshly ground black pepper
2 tablespoons Flour
¼ cup Beef broth
½ cup Dry white wine
4 slices Bacon; diced
12 smalls White onions
1 clove Garlic; minced (it really needs 2 or 3)
½ pounds Mushrooms; sliced

Directions

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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