Gypsy Rabbit Dinner

Recipe Ingredients

3 lbs	1362g / 48oz	Rabbit - cut into pieces
		Bouquet garni consisting of
1		Bay leaf - and (large)
3 sections		Thyme - and also
2		Whole cloves
5		Onions - minced
		Chicken fat, small egg size
6		Peppercorns - crushed
		Salt - to taste
		Equal water and red wine - to cover
1 1/2 cups	165g / 5.8oz	Diced carrots
12 cups	750g / 26oz	White onions (small)
12 cups	2844ml	Mushroom caps (small)
18 cups	4266ml	Potatoes (small)
2 tablespoons	30ml	Beurre manie
1 tablespoon	15ml	Minced parsley

Recipe Instructions

Put rabbit, bouquet garni, minced onion, chicken fat, peppercorns, and salt in large kettle. Cover with water and wine. Bring to boil, lower heat, and simmer gently 2 1/2 hours without stirring. Add carrots, onions, mushrooms, and potatoes and cook, covered, until vegetables are tender, about 25 to 30 minutes. Remove bouquet garni and thicken with beurre manie; add parsley and simmer 5 minutes more.

This recipe yields 6 servings.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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