2 3/4 lb rabbit; cut into serving
-pieces
1 c flour
2 tb butter
1 1/4 c chicken stock
1/4 lb chopped pancetta (italian
-bacon)
1 tb olive oil
2 cl garlic; crushed
1 c mushrooms; sliced
1/3 c dry red wine
2 tb parsley; chopped
1 ts dried marjoram
1 tb tomato paste

Season the rabbit with salt and pepper to taste. Place the flour in a
bowl and dredge the pieces of rabbit in the flour. Pat off the excess
flour, leaving a thin coating of flour on the meat. Heat a large frying pan
and melt the butter. Lightly brown the rabbit on both sides and remove the
meat to a 6-quart casserole. Deglaze the pan with 1/4 cup of the chicken
stock and add to the casserole.

Heat the frying pan again and brown the pancetta until clear. Add the
pancetta to the casserole. Heat the pan again and add the oil, garlic, and
onion. Saute until the onion is tender. Add the mushrooms, saute 2 minutes,
and add the remaining ingredients, including the remaining chicken stock.
Stir together until the tomato paste dissolves. Pour over everything in the
casserole.

Bring to a simmer and cover. Simmer gently 35 minutes, turning the meat a
couple of times. Turn off the heat and leave covered for ten minutes to
allow the meat to relax. Add salt and pepper to taste if needed.

Option: debone any leftover meat and sauce and use as a sauce for pasta.

“The Frugal