This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region. red wine

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Rabbit or underground mutton as it was colloquially called, is sometimes a forgotton meat. In Australia it is a very rare find and becoming a rare delicacy. This delightful delicay is from the kitchens of  chrismukkah

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Um...er.....yeah...

...Should anyone be weak of heart, or not like the idea of eating bunny as part of a dish...may I please recommend....DONT LOOK !!! :p

Ingredients

3 pounds rabbit meat, cleaned and cut into pieces (found a packaged whole one, and asked the butcher to do the dirty work XD)
1/2 teaspoon salt
1/3 cup all-purpose flour (used Gluten-free flour- it thickened the sauce a LOT more, so make sure you have an extra 1/2 cup water to add in- a bit at a time- to loosen it up)
1/2 pound bacon, diced
1/2 cup finely chopped shallots
1 clove garlic, finely chopped
4 carrots, peeled and chopped (optional, but I added in)
1 cup dry red wine
1 cup water
1 tablespoon chicken bouillon granules (went with one 'packet' of no sodium chicken bouillon)
1 tablespoon currant jelly (didnt have- I went with a tablespoon of blackberry jam, seedless)
10 black peppercorns, crushed
1 bay leaf
1/4 teaspoon dried rosemary, crushed
1/8 teaspoon dried thyme, crushed
2 teaspoons lemon juice
3 tablespoons water
2 tablespoons all-purpose flour

Directions

First- prep: peel and chop carrots; chop shallots and garlic; with the flour, just get a bowl, add the pepper, salt, thyme and rosemary (you can just crush it with your fingers, or a mortar and pestle) and mix well....then throw the seasoned flour in a Large Ziploc. Then just toss your meat in there and shake it around until all of the meat is coated.

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve.

2. Saute shallots and garlic in skillet for about 4 minutes, until tender. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, rosemary and thyme. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender.

3. Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.

4. To Make Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Finally, stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.

Taken with a bit of leftover basil pesto couscous (out of a box)

...Maker forgive me, it was deeeeeelishus :3 (Maybe needed just a bit more salt, but I wanted to control that)

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