Cwningen & Chorbys (Rabbit With Lentils)

• 2 -3 lbs rabbit (cut into jointed pieces)
• 8 ounces lentils (soaked overnight in about 2 quarts of water)
• 1 medium onion (chopped)
• 1 medium onion (quartered)
• 1 pint lamb or 1 pint chicken stock
• 2 pieces bacon (cooked & chopped)
• 1 tablespoon parsley (chopped)
• 1 teaspoon thyme
• 2 bay leaves
• 1 teaspoon salt (divided)
• 1 teaspoon black pepper (divided)
• 1/4 teaspoon mustard powder
• 1/2 cup flour
• 5 tablespoons oil

1. Drain and rinse the lentils and add them to the pot with the quartered onion.
2. Add the mustard powder and half of the salt and pepper to the lentils.
3. Cover and simmer approximately 1 hour -- until lentils are tender.
4. Allow the lentils to cool and press the lentils through a sieve to liquidize and set aside.
5. Mix the flour and the other half the salt and half the pepper in a small bowl.
6. Dredge the meat pieces in the seasoned flour and set aside.
7. Place the oil in a fry pan and heat until medium hot.
8. Brown all sides of the meat then place the meat in a lightly greased large casserole baking dish.
9. Saute' the chopped onion in the remaining oil in the fry pan until soft.
10. Add the stock and the the parsley, thyme, and bay leaves with the sauteed onion pieces.
11. Bring to a boil stirring to deglaze the pan.
12. Pour the sauce from the skillet over the meat in the casserole.
13. Cover and cook in a preheated 350 degree oven for about 45 minutes.
14. Carefully drain the liquid that is left in the casserole dish into the lentil puree, mixing well.
15. Pour the two combined liquids over the rabbit and sprinkle the bacon pieces on top.
16. Return the rabbit casserole to the oven and cook another 15-20 minutes.
17. Garnish with extra parsley if desired and serve.

rabbit, water, onion, onion, lamb, bacon, parsley, thyme, bay leaves, salt, black pepper, mustard powder, flour, oil

Taken from www.food.com/recipe/cwningen-chorbys-rabbit-with-lentils-425673 (may not work)