Stewed Rabbit

1/2 c Flour

1/2 ts Salt

1/4 ts Pepper

2-3 lbs domestic or 2 wild

Rabbits cut up 1 lg Onion

6 Slices of bacon

2 md Carrots

2 md Garlic cloves, crushed

1 Bay leaf

1 1/4 c Water

3/4 c Dry red wine

1 tb Packed brown sugar

1/2 ts Salt

1/2 ts Dried rosemary leaves

1/2 ts Paprika

1 tb Cornstarch

2 tb Cold water

Mix flour, 1/2 ts salt and pepper. Coat rabbit with flour mixture. Cook bacon to crisp; drain and crumble. Put 2 tb bacon fat in dutch oven and cook rabbit in hot fat over medium heat turning occasionally, until brown. Add onions, carrots, garlic, bacon and bay leaf. Mix 1/4 c water, the wine, brown sugar. 1/2 ts salt, the rosemary and paprika; pour over rabbit. Heat to boiling and reduce heat. Cover and simmer until rabbit is tender; about 1 to 1 1/2 hrs. Remove bay leaf. Remove rabbit and vegetables, keep warm. Mix cornstarch and 2 tb cold water and stir into liquid in th3e dutch oven. Heat to boiling, stirring constantly. Boil and stir one minute. Pour sauce over vegetables and rabbit. 380 calories per serving.