¾ c flour
4 tbsp. butter or lard
rabbit
2 sliced onions
2-3 c sliced mushrooms
2 c red wine
4 cloves garlic
1 tsp thyme
4 c broth
salt and pepper
dredge rabbit in flour. melt butter in a dutch oven; brown rabbit pieces. set rabbit aside
in the dutch oven, sauté mushrooms and onions, adding more butter/lard if necessary
deglaze with wine, and let simmer. add in browned rabbit, broth, thyme and garlic. make sure the rabbit is mostly submerged. simmer for about 2 hours, until rabbit is tender
serve