Yield: 4 servings
3 lbs Frozen rabbit, thawed & cut
1/2 tsp Salt
1/3 cup All-purpose flour
1/2 lbs Bacon, cut into ¼" pieces
1/2 cup Finely chopped shallots
1 Clove garlic, finely chopped
1 cup Dry red wine
1 cup Water
1 tbsp Instant chicken bouillon
1 tbsp Currant jelly
10 Black peppercorns, crushed
1 Small bay leaf
1/4 tsp Dried rosemary leaves, crushe
1/8 tsp Dried thyme leaves
2 tsp Lemon juice
3 tbsp Water
2 tbsp Flour
Sprinkle rabbit with salt.
Coat with 1/3 cup flour; shake off excess.
Fry bacon in dutch oven over medium heat until crisp; remove bacon and drain on paper towels.
Brown a few pieces of rabbit in hot bacon fat; remove browned pieces.
Repeat with remaining rabbit.
Remove all but 2 tablespoons fat.
Cook and stir shallots and garlic in hot fat in dutch oven until shallots are tender, about 4 minutes.
Stir in wine, 1 cup water and the instant bouillon.
Heat to boiling.
Stir in jelly, peppercorns, bay leaf, rosemary and thyme.
Return rabbit and bacon to dutch oven.
Heat to boiling; reduce heat.
Cover and simmer until rabbit is tender, about 1 ½ hours.
Remove bay leaf and discard.
Place rabbit on warm platter; keep warm while preparing gravy.
Stir lemon juice into liquid in dutch oven.
Shake 3 tablespoons water and 2 tablespoons flour in covered jar.
Stir flour ½ teaspoon dried thyme leaves in cheesecloth bag.
Stir 1 minute.
(if gravy is too thick, stir in more water until of desired consistency).
Serve gravy with rabbit