Succulent Stewed Rabbit

Name: Succulent Stewed Rabbit
Ingredients: 1/2 cup flour, all-purpose; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 large onions; 6 slices bacon; 2 medium carrots; 2 medium garlic cloves crushed; 1 each bay leaves; 1 1/4 cups water; 3/4 cup red wine dry; 1 tablespoon brown sugar; 1/2 teaspoon salt; 1/2 teaspoon rosemary leaves dried; 1/2 teaspoon paprika; 1 tablespoon cornstarch; 2 tablespoons water cold; 1 x rabbit

17 ingredients

15 steps

Ingredients

1/2 cup flour, all-purpose
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large onions
6 slices bacon
2 medium carrots
2 medium garlic cloves crushed
1 each bay leaves
1 1/4 cups water
3/4 cup red wine dry
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon rosemary leaves dried
1/2 teaspoon paprika
1 tablespoon cornstarch
2 tablespoons water cold
1 x rabbit

Directions

1

Mix flour, 1/2 teaspoons salt and pepper.
2

Coat rabbit with flour mixture.
3

Cook bacon to crisp; drain and crumble.
4

Put 2 tablespoons bacon fat in dutch oven and cook rabbit in hot fat over medium heat turning occasionally, until brown.
5

Add onions, carrots, garlic, bacon and bay leaf.
6

Mix 1/4 cup water, the wine, brown sugar.
7

1/2 teaspoons salt, the rosemary and paprika; pour over rabbit.
8

Heat to boiling and reduce heat.
9

Cover and simmer until rabbit is tender; about 1 to 1 1/2 hrs.
10

Remove bay leaf.
11

Remove rabbit and vegetables, keep warm.
12

Mix cornstarch and 2 tablespoons cold water and stir into liquid in th3e dutch oven.
13

Heat to boiling, stirring constantly.
14

Boil and stir one minute.
15

Pour sauce over vegetables and rabbit.