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Recipe by: Elmer Fudd

Prep time:


2 rabbits, cut up
1 1/2 tsp salt
3 tbs butter
1 medium onion
12 peppercorns
1 bay leaf
1/4 cup lemon juice
4 whole cloves
1 parsley sprig
1/2 tsp thyme
1 cup port wine
2 cans condensed beef bullion

Rub rabbit with salt. Saute in butter until brown and place in 3 quart casserole. Add onion, cloves, port and lemon juice. Put peppercorns, parsley, thyme and bay leaf in cheesecloth bag and add to dish. Pour the bouillon in and bake at 350 degrees for 1 1/2 hours.

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