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.