Ingredients
3lbsrabbit meat,cleaned and cut into pieces
½tspsalt
⅓cupall-purpose flour
½lbbacon,diced
½cupshallots,finely chopped
1garlic clove,finely chopped
1cupdry red wine
1cupwater
1tbspchicken bouillon granules
1tbspcurrant jelly
10black peppercorns,crushed
1bay leaf
¼tsprosemary,dried, crushed
2tsplemon juice
3tbspwater
2tbspall-purpose flour
⅛tspthyme,dried, crushed
Preparation
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with ⅓ cup of flour, shaking off excess.
Brown rabbit in remaining bacon fat. Remove from skillet along with all but 2 tablespoons of the fat and reserve.
Saute shallots and garlic in skillet for about 4 minutes until tender. Stir in wine, 1 cup water, and bouillon. Heat to boiling then stir in jelly, peppercorns, bay leaf, and rosemary.
Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer for about 1½ hours or until the rabbit is tender.
Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.
To make the gravy, stir lemon juice into the skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat.
Finally, stir in thyme. Pour gravy over stew and serve or pour into a gravy boat and serve on the side.
