-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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