Friday, March 21, 2014

Rabbit Stew

2 lbs rabbit, cut in pieces
1 1/2 cups dry red wine (white may be used if desired)
1 cup water
8 slices bacon
1 beef bouillon cube
2 bay leaves
2 tablespoons dried parsley
1 large onion, chopped
3 garlic cloves, minced

Season meat with salt and pepper and lightly dust with flour.
In a deep fry pan fry bacon until just done but not crispy.
Remove bacon from drippings and brown rabbit meat pieces.
Cut cooked bacon into bite sized pieces and add to pan along with remaining ingredients.

Bring to boil. Reduce heat and simmer 1 1/2 hours or until meat is tender.

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