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French Rabbit Stew
1 Rabbit; disjointed
3 tb Butter
1 1/2 ts Salt; optional
1/2 ts Freshly ground black pepper
2 tb 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.
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