Pot Roasted Rabbit
|Rabbit||2 Pound, cut up|
|Ground red pepper||To Taste|
|Ground black pepper||To Taste|
|All purpose flour||1 Cup (16 tbs)|
|Mushrooms||4 Ounce, sliced|
|Onion||1 Small, chopped|
|Green pepper||1⁄4 Cup (4 tbs), chopped|
|Garlic||2 Clove (10 gm), minced|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
In a 10 inch skillet cook bacon till crisp.
Drain on paper towels, reserving bacon drippings in skillet.
Crumble cooked bacon and set aside.
Season rabbit with red and black peppers.
Coat with flour.
Brown rabbit in bacon drippings in skillet over medium heat.
Remove rabbit from skillet.
Reserve 3 tablespoons drippings in skillet.
Add mushrooms, onion, green pepper, and garlic to reserved drippings.
Cook about 5 minutes or till tender, stirring occasionally.
Stir chicken broth, Worcestershire sauce, and dry mustard into vegetables in skillet.
Add rabbit to skillet.
Bring mixture to boiling.
Cover and simmer about 45 minutes or till rabbit is tender.
Transfer rabbit to serving platter.
Spoon fat off mixture in skillet.
Spoon mixture over rabbit.
Sprinkle with crumbled bacon.