Rabbit in a Pot

A traditional French Canadian Recipe with a strong resemblance to English Jugged Hare.I have made this for years. Rabbit is very low in fat so excellent for a healthy heart diet. This is another of MME Jehane Benoit's little gems

• Ready In: 2 hrs 30 mins
• Serves: 6-8

Ingredients

• 1  large rabbit, cut up
• 6  tablespoons flour
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 1  teaspoon brown sugar
• 1  teaspoon  ground savory
• 5 -6  slices bacon
• 1  lemon, zest of
• 6  peppercorns
• 1  bay leaf
• 2  tablespoons  finely chopped parsley
• 1  onion
• 3  cloves
• 1 1⁄2 cups  light red wine
• 2  tablespoons red currant jelly
•  garlic-flavored croutons

Directions

1. Roll rabbit in 4 Tbsp of the flour mixed with salt, pepper, brown sugar & savory.
2. Saute in butter until browned.
3. Line a 4 quart Casserole with the bacon and place browned Rabbit on top.
4. Add lemon zest, peppercorns, bay leaf parsley and onion stuck with cloves. Pour 1 1/4 cup of wine over the top.
5. Do not mix.
6. Cover and bake at 325 for 2 hours or until tender.
7. Transfer rabbit to hot Dish.
8. Thicken gravy with the remainder of the wine and flour mixed together.
9. Bring to a boil over medium heat and when creamy and thick add currant jelly.
10. Taste for seasoning adding more if necessary.
11. Pour gravy over Rabbit and garnish with garlic croutons.