Pot Roasted Rabbit

1 Wild rabbit
4 Strips bacon
1 cn (medium) mushrooms
1 tb Butter
1 c Mixed chopped onion; bell pepper; celery and chives
2 Cloves garlic
Salt & pepper to taste
2 tb Chopped parsley
1/2 ts Sugar
1/2 ts Dry mustard
1/2 ts Worcestershire sauce
1 c Bouillon
sm Amount sherry
sm Amount cooking oil

Sprinkle seasoned rabbit with vinegar and let stand about an hour, turning occasionally. Rinse and wipe dry. Cut into serving pieces and rub lightly with garlic, salt and pepper. Cut bacon into 1 inch pieces and brown in iron pot; remove and set aside. Lightly flour rabbit; panfry until well browned, adding as much oil as needed. Remove rabbit; pour off excess oil, retaining about 1 tablespoon. Saut‚ onion, celery, bell pepper and parsley.

Meanwhile brown mushrooms in butter. Return rabbit to the pot; add mushrooms and 1/2 cup liquid. Cover and simmer slowly, adding liquid as needed. Return bacon to the pot. To make a gravy, remove rabbit from pot; add remaining ingredients. Add more liquid with flour to thicken, enough to make 2 cups gravy. Simmer about 15 minutes. Serve with rice. Will serve 2 to 4 depending on size of rabbit.

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