Lapin a la Cocotte from France

This is a fancy name for a French rabbit stew.  Rabbit is very tasty and healthy.  Similar to chicken but better.  The French are renowned for cooking with rabbit.  This dish is best served with mashed potato.

1 rabbit cut into quarters
3 slices of bacon chopped into small pieces
2 large onions finely sliced
4 garlic cloves finely chopped
3 tablespoons flour
2 cups water
1 stock cube
1 cup red wine
2 teaspoons dried thyme
2 bay leaves
salt and pepper to taste
3 tablespoons cooking oil
Put the oil in a large pot and fry the bacon pieces.  Add in the onions and garlic and cook until translucent.  Throw in the rabbit quarters and saute on a medium heat until golden brown on each side.  Sprinkle the flour on the rabbit quarters and cook for another 5 minutes.  Add the seasonings, water, stock cube and red wine and let your rabbit stew simmer for about an hour on a low heat.
Cindy Vine is a South African currently working in Kyiv Ukraine.  She is the author of Hush Baby, Defective, Not Telling and The Case of Billy B.  All her books are available on Amazon in both Kindle and print format.  http://cindyvine.com