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French Rabbit Stew

-JUDI M. PHELPS (G.PHELPS1) 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. Source: The Complete Round the World Meat Cookbook by Myra Waldo.

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