Yield: 4 servings

-JUDI M. PHELPS (G.PHELPS1)

1 Rabbit, disjointed

3 tbsp Butter

1 1/2 tsp Salt, optional

1/2 tsp Freshly ground black pepper

2 tbsp Flour

1/4 cup Beef broth

1/2 cup Dry white wine

4 slice Bacon, diced

12 small White onions

1 cl Garlic, minced (it really

-needs 2 or 3)

1/2 lbs Mushrooms, sliced

Procedures

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.