4 lb Rabbit, cut into serving
Pieces
1/4 lb Thick-sliced bacon, cut into
1 1/2    " 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 & 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 & pepper.
Sprinkle all of the rabbit pieces in the casserole with the flour &
toss well. Add the stock, wine, garlic, bouquet garni, tomato paste,
salt & 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 & skim off the fat. Pour the sauce into saucepan, reduce until
thick & add the cream. Pour over rabbit & serve.