| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
Main dish, Wild game |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Famous last words: I’ll get right with God later”