*  Exported from  MasterCook  *
 
                               STEWED RABBIT
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Flour
      1/2   ts           Salt
      1/4   ts           Pepper
                         2-3 lbs domestic or 2 wild
                         Rabbits cut up
    1       lg           Onion
    6                    Slices of bacon
    2       md           Carrots
    2       md           Garlic cloves, crushed
    1                    Bay leaf
    1 1/4   c            Water
      3/4   c            Dry red wine
    1       tb           Packed brown sugar
      1/2   ts           Salt
      1/2   ts           Dried rosemary leaves
      1/2   ts           Paprika
    1       tb           Cornstarch
    2       tb           Cold water
 
   Mix flour, 1/2 ts salt and pepper.  Coat rabbit with flour mixture.  Cook
   bacon to crisp; drain and crumble.  Put 2 tb bacon fat in dutch oven and
   cook rabbit in hot fat over medium heat turning occasionally, until brown.
    Add onions, carrots, garlic, bacon and bay leaf.  Mix 1/4 c water, the
   wine, brown sugar.  1/2 ts salt, the rosemary and paprika; pour over
   rabbit.  Heat to boiling and reduce heat.  Cover and simmer until rabbit
   is tender; about 1 to 1 1/2 hrs.  Remove bay leaf.
   
   Remove rabbit and vegetables, keep warm.  Mix cornstarch and 2 tb cold
   water and stir into liquid in th3e dutch oven.  Heat to boiling, stirring
   constantly.  Boil and stir one minute.  Pour sauce over vegetables and
   rabbit.  380 calories per serving.
  
 
 
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