French Rabbit Ste
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; sauté until golden.
Add the garlic and mushrooms; sauté 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.