Other Main Dishes
domestic or 2 wild rabbits, cut up
garlic cloves, crushed
brown sugar, packed
dried rosemary leaves
Mix flour, 1/2 teaspoon salt and pepper.
Coat rabbit with flour mixture.
Cook bacon to crisp; drain and crumble.
Put 2 tablespoons bacon fat in dutch oven and cook rabbit in hot fat over medium heat turning occasionally, until brown.
Add onions, carrots, garlic, bacon and bay leaf.
Mix 1/4 cup water, the wine, brown sugar, 1/2 teaspoon salt, the rosemary and paprika; pour over rabbit.
Heat to boiling and reduce heat.
Cover and simmer until rabbit is tender; about 1 to 1 1/2 hours.
Remove rabbit and vegetables, keep warm.
Mix cornstarch and 2 tablespoons cold water and stir into liquid in the dutch oven.
Heat to boiling, stirring constantly.
Boil and stir one minute.
Pour sauce over vegetables and rabbit.