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Stewed Rabbit

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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<h1>Stewed Rabbit</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><br />1/2 c Flour <br />1/2 ts Salt <br />1/4 ts Pepper <br />2-3 lbs domestic or 2 wild <br />Rabbits cut up 1 lg Onion <br />6 Slices of bacon <br />2 md Carrots <br />2 md Garlic cloves, crushed <br />1 Bay leaf <br />1 1/4 c Water <br />3/4 c Dry red wine <br />1 tb Packed brown sugar <br />1/2 ts Salt <br />1/2 ts Dried rosemary leaves <br />1/2 ts Paprika <br />1 tb Cornstarch <br />2 tb Cold water <br />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. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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