Ingredients Jump to Instructions ↓

  1. 3 lb Frozen rabbit,thawed & cut 1/2 ts Salt

  2. 1/3 c All-purpose flour

  3. 1/2 lb Bacon,cut into 1/4" pieces

  4. 1/2 c Finely chopped shallots

  5. 1 Clove garlic,finely chopped

  6. 1 c Dry red wine

  7. 1 c Water

  8. 1 tb Instant chicken bouillon

  9. 1 tb Currant jelly

  10. 10 Black peppercorns,crushed

  11. 1 Small bay leaf

  12. 1/4 ts Dried rosemary leaves,crushe

  13. 1/8 ts Dried thyme leaves

  14. 2 ts Lemon juice

  15. 3 tb Water

  16. 2 tb Flour

  17. 1/3 cup flour; shake off excess. Fry bacon in Dutch oven over medium heat until crisp; remove bacon and drain on paper towels. Brown a few pieces of rabbit in hot bacon fat; remove browned pieces. Repeat with remaining rabbit. Remove all but

  18. 2 tablespoons fat. Cook and stir shallots and garlic in hot fat in Dutch oven until shallots are tender, about 4 minutes. Stir in wine,

  19. 1 cup water and the instant bouillon. Heat to boiling. Stir in jelly, peppercorns, bay leaf, rosemary and thyme. Return rabbit and bacon to Dutch oven. Heat to boiling; reduce heat. Cover and simmer until rabbit is tender, about 1 1/2 hours. Remove bay leaf and discard. Place rabbit on warm platter; keep warm while preparing gravy. Stir lemon juice into liquid in Dutch oven. Shake

  20. 3 tablespoons water and 2 tablespoons flour in covered jar. Stir flour

  21. 1/2 teaspoon dried thyme leaves in cheesecloth bag. stir

  22. 1 minute. (If gravy is too thick, stir in more water until of desired consistency.) Serve gravy with rabbit.


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