MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: French Rabbit Stew
  Categories: Wild game, French, Wine
       Yield: 4 servings
  
            -JUDI M. PHELPS
       1    Rabbit; disjointed
       3 T  Butter
   1 1/2 ts Salt; optional
     1/2 ts Freshly ground black pepper
       2 T  Flour
     1/4 c  Beef broth
     1/2 c  Dry white wine
       4 sl Bacon; diced
      12 sm White onions
       1 cl Garlic; minced (it really
            -needs 2 or 3)
     1/2 lb Mushrooms; sliced
  
   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.
   
   While the rabbit is cooking, brown the bacon lightly in a skillet;
   pour off half the fat.  Add the onions; saute until golden.  Add the
   garlic and mushrooms; saute 3 minutes.  Add this mixture to the
   rabbit; cook 15 minutes longer or until the rabbit is tender.
   
   Note:  If mixture seems dry, you can add a little more beef broth or
   wine to the mixture while it is cooking.
   
   Source:  The Complete Round the World Meat Cookbook by Myra Waldo.
   
   Shared and MM by Judi M. Phelps.
   jphelps@slip.net or jphelps@best.com
  
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