Succulent Stewed Rabbit

• 1/2 cup flour, all-purpose
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large onions
• 6 slices bacon
• 2 medium carrots
• 2 medium garlic cloves crushed
• 1 each bay leaves
• 1 1/4 cups water
• 3/4 cup red wine dry
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon rosemary leaves dried
• 1/2 teaspoon paprika
• 1 tablespoon cornstarch
• 2 tablespoons water cold
• 1 x rabbit

1. Mix flour, 1/2 teaspoons salt and pepper.
2. Coat rabbit with flour mixture.
3. Cook bacon to crisp; drain and crumble.
4. Put 2 tablespoons bacon fat in dutch oven and cook rabbit in hot fat over medium heat turning occasionally, until brown.
5. Add onions, carrots, garlic, bacon and bay leaf.
6. Mix 1/4 cup water, the wine, brown sugar.
7. 1/2 teaspoons salt, the rosemary and paprika; pour over rabbit.
8. Heat to boiling and reduce heat.
9. Cover and simmer until rabbit is tender; about 1 to 1 1/2 hrs.
10. Remove bay leaf.
11. Remove rabbit and vegetables, keep warm.
12. Mix cornstarch and 2 tablespoons cold water and stir into liquid in th3e dutch oven.
13. Heat to boiling, stirring constantly.
14. Boil and stir one minute.
15. Pour sauce over vegetables and rabbit.

flour, salt, black pepper, onions, bacon, carrots, garlic, bay leaves, water, red wine, brown sugar, salt, rosemary, paprika, cornstarch, water cold, rabbit

Taken from recipeland.com/recipe/v/succulent-stewed-rabbit-45617 (may not work)