|Domestic rabbit||3 Pound|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Bacon slices||6 , cut up|
|Onion||1 Large, sliced|
|Carrots||2 Medium, cut crosswise into 1/2-inch slices|
|Garlic||2 Clove (10 gm), crushed|
|Water||1 1⁄4 Cup (20 tbs)|
|Dry red wine||3⁄4 Cup (12 tbs)|
|Packed brown sugar||1 Tablespoon|
|Dried rosemary||1⁄2 Teaspoon|
|Cold water||2 Tablespoon|
Cut rabbit into pieces.
Mix flour, 1/2 teaspoon salt and the pepper.
Coat rabbit with flour mixture.
Fry bacon in 4-quart Dutch oven over medium heat until crisp.
Remove with slotted spoon and drain; reserve.
Pour off all but 2 tablespoons bacon fat.
Cook rabbit in bacon fat over medium heat, turning occasionally, until brown.
Add onion, carrots, garlic, reserved bacon and bay leaf.
Mix 1 1/4 cups water, the wine, brown sugar, 1/2 teaspoon salt, the rosemary and paprika; pour over rabbit.
Heat to boiling; reduce heat.
Cover and simmer until rabbit is tender, 1 to 1 1/2 hours.
Remove rabbit and vegetables; keep warm.
Mix cornstarch and 2 tablespoons cold water; stir into liquid in Dutch oven.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Pour sauce over rabbit and vegetables.