Stewed Rabbit Chinon

• 1 parsley stalk
• 1 bay leaf
• 2 sprigs thyme
• 1 sprig marjoram
• 1 rabbit, disjointed
• salt and pepper
• all-purpose flour
• 1/2 c. bacon drippings
• 1 c. red wine
• 1 1/2 c. beef broth
• 1 large onion, quartered
• 3 cloves garlic
• 1/4 c. butter (1/2 stick)
• 12 tiny whole onions
• 3 Tbsp. cornstarch
• 2 Tbsp. Bovril or Kitchen Bouquet
• Duchess potatoes

1. To make bouquet garni (used to season rabbit while baking), combine parsley, bay leaf, thyme and marjoram in a small, double cheesecloth and tie secure with a string.
2. Set aside for later use.
3. Season the rabbit pieces with salt and pepper, then dredge in flour.
4. Heat the bacon drippings in a frying pan, then add the rabbit pieces and brown on all sides.
5. Remove the rabbit and place in a baking dish.
6. Add the wine, broth, bouquet garni (made previously), the large onion and garlic cloves, then cover.
7. Bake in a preheated 350u0b0 oven for 1 hour and 30 minutes, or until the rabbit is tender.

parsley stalk, bay leaf, thyme, marjoram, rabbit, salt, flour, bacon, red wine, beef broth, onion, garlic, butter, onions, cornstarch, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1082654 (may not work)