Chef de haute cuisine
METHOD
In a casserole fry the bacon - add the rabbit and brown on all sides - add the
chopped onions, shallots, and garlic.
When all is brown sprinkle some flour over the rabbit followed by the stock
Flavor with salt, pepper mixed spices and lemon peel
Add ˝ bottle of red wine
Simmer until rabbit is cooked
Add the other half of red wine
Simmer a little longer
Serve with boiled potatoes - sprinkled with
parsley.
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Large young skinned rabbit cut into medium size portions
3/4 cup diced fat bacon
chopped onions and shallots with a clove of garlic
2 cups stock
mixed spices and lemon peel
1 bottle semi-sweet red wine