Rabbit Stew recipe (Poultry)
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from skillet. Saute shallots and garlic in skillet for about 4 min. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, rosemary and thyme. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer about 90 min. Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.
Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Pour gravy over stew and serve.
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