2 (2 lb. each) ready-to-cook wild rabbits
or 1 (5-6 lb.) domestic rabbit
1 cup water
2 cups dry red wine
1/2 tsp. thyme leaves
2 cups sliced onions
2 bay leaves
1 tbsp. pickling spice
1/2 tsp. coarsely ground pepper
1/2 tsp. salt
3/4 cup all-purpose flour
6 bacon slices
1 tsp. sugar
Day before serving: In a large bowl, pour 1 cup water and 2 cups dry red wine
over rabbit pieces. Add next 6 ingredients. Cover and refrigerate overnight,
turning pieces occasionally. About 3 hrs. before serving:
- In 12-inch skillet over medium heat, fry bacon until crisp; drain on paper
towels; reserve drippings in skillet.
- Meanwhile, remove rabbit pieces from wine mixture; reserve mixture. Pat
pieces dry with paper towels. On waxed paper, coat rabbit pieces with flour.
Reserve remaining flour for gravy. Over med. heat, in hot bacon drippings,
cook a few pieces of rabbit at a time. Brown on all sides and remove to
platter as they brown. Pour remaining drippings from skilled and return
rabbit to skillet.
- Crumble bacon over rabbit. Strain wine mixture, discarding seasonings;
stir in sugar; pour over rabbit and heat to boiling. Reduce heat to low;
cover and simmer 2 hours or until rabbit is fork-tender.
- Remove rabbit to warm platter. Stir in remaining flour to make gravy. Stir
well and add water as needed. Continue cooking gravy a few minutes, stirring
until smooth; serve over rabbit. Makes 6 servings.