-JUDI M. PHELPS (G.PHELPS1)
      1    Rabbit; disjointed

      3 tb Butter

  1 1/2 ts Salt; optional

    1/2 ts Freshly ground black pepper

      2 tb Flour

    1/4 c  Beef broth

    1/2 c  Dry white wine

      4 sl Bacon; diced

     12 sm White onions

      1 cl Garlic; minced (it really

           -needs 2 or 3)
    1/2 lb Mushrooms; sliced

   Clean, wash, and dry the rabbit.  Melt the butter in a Dutch oven. Brown
  the rabbit in it.  Sprinkle with the salt (optional), pepper, and flour,
  stirring until the flour browns. Add the broth and wine; bring to a boil,
  cover and cook over low heat 45 minutes to one hour or until tender.
  Source:  The Complete Round the World Meat Cookbook by Myra Waldo.