Quench Magazine » Stewed Rabbit

Ingredients

• 1/2 c Flour
• 1/2 ts Salt
• 1/4 ts Pepper
• 2-3 lbs domestic or 2 wild Rabbits cut up
• 1 lg Onion
• 6 Slices of bacon
• 2 md Carrots
• 2 md Garlic cloves, crushed
• 1 Bay leaf
• 1 1/4 c Water
• 3/4 c Dry red wine
• 1 tb Packed brown sugar
• 1/2 ts Dried rosemary leaves
• 1/2 ts Paprika
• 1 tb Cornstarch
• 2 tb Cold water