Rabbit In Wine

• 1 medium size rabbit, cut in pieces
• 2 medium onions, chopped
• 4 bay leaves
• 1 tsp. nutmeg
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/2 c. margarine, divided use
• 2 Tbsp. bacon fat
• 1 c. red wine
• 2 1/4 c. water
• 1/4 c. flour

1. Cut rabbit in serving size pieces.
2. Brown pieces in half of the melted margarine and the bacon fat.
3. Remove from pan and place on waxed paper.
4. Add the remainder of the margarine to the pan and saute onions.
5. Add rabbit, salt and pepper, nutmeg, bay leaves, wine and a cup of water.
6. Stir well.
7. Cover and let simmer 1 1/2 to 2 hours, stirring occasionally.
8. Add a little extra water or wine if liquid cooks away and mixture appears too dry.
9. Remove bay leaves and add cup hot water.

rabbit, onions, bay leaves, nutmeg, salt, pepper, margarine, bacon fat, red wine, water, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=541323 (may not work)