Instructions: In Dutch oven, saute onions in bacon drippings. Brown flour in same Dutch oven. Add rabbit, Burgundy, (or Chablis), bay leaves, salt, pepper and parsley. Cover. Cook either on the stove or in the oven for 2 hours, or until rabbit is tender. Remove rabbit to a warm place. Add gibblets and mushrooms to gravy Cook until done, adding more flour to thicken the sauce if desired. Excellant with rice.

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