Categories: Meats 
      Yield: 6 servings 
  
      4 lb Rabbit 
           - cut into serving pieces 
    1/4 lb Thick-sliced bacon 
           - cut into 1 1/2-in sticks 
      2 tb Flour 
      2 c  Chicken stock 
      2 c  White wine 
      1    Garlic cloves; minced 
      1    Bouquet garni 
           -(parsley, thyme & bay leaf) 
      2 tb Tomato paste 
           Salt and pepper to taste 
    1/4 c  Heavy cream 
  
  SAUTE THE BACON IN A CASSEROLE. When the fat is rendered, saute the rabbit 
  pieces in the fat. Season the rabbit with salt and pepper. Sprinkle all of 
  the rabbit pieces in the casserole with the flour and toss well. Add the 
  stock, wine, garlic, bouquet garni, tomato paste, salt and pepper. Simmer, 
  covered, over low heat for 1 1/2 hours or in a 325F oven until it is 
  tender. Remove the rabbit pieces, strain the sauce and skim off the fat. 
  Pour the sauce into saucepan, reduce until thick and add the cream. Pour 
  over rabbit and serve.