Pot Roasted Rabbit

1 Rabbit, wild, cleaned
2 c Bouillon or chicken stock
1 Garlic clove, halved
4 Bacon strips, smoked
Cooking oil
1/4 c Onion, chopped
1/4 c Bell pepper, chopped
2 tb Parsley, chopped
6 oz Mushrooms, can
1 ts Butter
2 tb Onion tops, chopped
1/2 ts Mustard, dry
1/2 ts Sugar
1/2 ts Worcestershire sauce
1/4 c Vinegar
4 tb Flour

One hour before cooking time, sprinkle cut-up rabbit with vinegar. Let stand a few minutes then rinse and wipe. Rub each piece with cut garlic, salt & pepper. Cut bacon into 1-in. pieces and brown in black iron pot; remove and set aside. Lightly flour rabbit and pan-fry til well brown, adding cooking oil as needed. Remove rabbit, pour off oil retaining about 1 Tbsp, and saute onion, bell pepper and parsley until onions are soft. Meanwhile, brown mushrooms in butter. Return rabbit to pot, adding mushrooms and 1/2 C liquid. Cover and simmer slowly for 1 to 1-1/2 hours or until tender. Turn rabbit occasionally, adding stock. After rabbit is done, remove & make gravy with flour & broth.

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