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Title: Rabbit With Sage Italian Style
Yield: 7 Servings

Ingredients

      1 lg or 2 small rabbit[s]
      4 sl bacon
      2    garlic cloves, peeled
      1 tb dried sage
    1/2 c  vegetable oil
      1    salt and pepper to taste
      1    flour for dredging
      1 ts balsamic vinegar
      1 c  dry white wine
      2 c  chicken stock

Instructions

Skin, clean and cut the rabbit[s] into 7 pieces. Chop the bacon and
the garlic very fine. Crumble and add the sage. Season the rabbit
parts with salt and pepper and dredge them lightly in the flour. Heat
the vegetable oil in a large casserole, add the rabbit and cook until
browned, turning it once, about 3 minutes per side. Discard the oil
from the casserole. Add the bacon mixture, and return to the heat,
cooking 3 minutes and stirring occasionally. Add the Balsamic vinegar
and white wine, and simmer 5 minutes. Add 1 cup of the stock, salt
and pepper to taste, and cover the casserole. Simmer until the rabbit
is tender, about one hour, stirring occasionally and adding the
remaining stock gradually to keep the meat moist. Transfer the rabbit
pieces to a large serving dish and pour the sauce over them. Older
animals will require up to two hours of cooking.

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