Title: Rabbit Stew

Yield: 2 servings

Cooking time: 1 1/2 hours

Preparation time: 20 minutes

Category: Entree



In a large skillet or medium Dutch oven, cook bacon until done; remove bacon with slotted spoon and reserve for another use (for a salad, etc.)
In the bacon drippings, cook the onion and garlic until transparent
Add the rabbit pieces and saute over medium heat until the rabbit is golden
Sprinkle on the flour and continue to brown rabbit for another 5 minutes or so, then add the beef broth, red wine, thyme, parsley, and bay leaves.
Cover and simmer over low heat for about an hour, adding more broth if necessary. Salt and pepper to taste (with bacon drippings, not as much salt is needed). Serve with mashed potatoes or buttered egg noodles