Rabbit Stew

4 - 5 lb Rabbit cleaned, cut into pieces

1/2 lb bacon cut into small squares

2 large parsnips cubed

6 cloves garlic pressed

1 fresh bay leaf

3 sprigs thyme

1 bottle Red Wine

1 qt Chicken stock

Salt & pepper to taste

 

Cook the bacon in your pot, then set aside retaining the grease.

Brown the rabbit in grease and sit aside.

Discard all but 1 tbsp of bacon grease.

Add garlic and cook 1 minute

Add parsnips and cook 1 minute

Add chicken stock, wine (minus 1 glass for chef), bay leaf and thyme

Bring to a boil and add back in rabbit and bacon.

Reduce to low heat, cover, and simmer 1 1/2 hours.

Add salt & pepper to taste.

 

Serves a small army.