-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