Succulent Stewed Rabbit

Directions

Mix flour, ½ teaspoons salt and pepper.

Coat rabbit with flour mixture.

Cook bacon to crisp; drain and crumble.

Put 2 tablespoons bacon fat in dutch oven and cook rabbit in hot fat over medium heat turning occasionally, until brown.

Add onions, carrots, garlic, bacon and bay leaf.

Mix ¼ cup water, the wine, brown sugar.

½ teaspoons salt, the rosemary and paprika; pour over rabbit.

Heat to boiling and reduce heat. Cover and simmer until rabbit is tender; about 1 to 1½ hrs.

Remove bay leaf.

Remove rabbit and vegetables, keep warm.

Mix cornstarch and 2 tablespoons cold water and stir into liquid in th3e dutch oven.

Heat to boiling, stirring constantly.

Boil and stir one minute. Pour sauce over vegetables and rabbit.