German Rabbit Recipe

Cut up rabbit and marinate in red wine, pickling spices, salt, diced carrots, celery, onion and 1 cup water for 2 or 3 days. Dry rabbit on paper towel; coat with flour, salt and pepper. Brown in bacon fat.

Add garlic while frying.

Strain marinade for gravy.

Add gravy to meat and simmer for 3/4 hour.

Add chopped mushrooms and continue cooking 15 minutes, or until meat is done.