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Civet of Rabbit in Wine

2 x Young rabbits - (2 1/2 to 3 lbs ea) cut serving pieces
3/4 lb Salt pork
3 tbl Butter
3/4 lb Very small white onions
1 1/2 tbl Flour
3 cup Beef bouillon
3/4 cup Dry white wine
1 x Bay leaf
2 tsp Chopped parsley
2 tsp Minced thyme
Salt to taste
Freshly-ground black pepper to taste


Pour some boiling water on the salt pork and let stand for 5 minutes. Drain and dice. Fry out salt pork bits until golden, remove from pan. Add butter and saute onions, covered, until brown, about 15 minutes. Remove onions and keep hot. Fry rabbit pieces golden; remove and keep hot. Blend flour and bouillon, wine, herbs, and seasonings into pan. Add rabbit and simmer, covered, until tender, 1 1/2 to 2 hours. Serve with browned onions.

This recipe yields 6 to 8 servings.


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