Rabbit with Herbs

Name: Rabbit with Herbs
Yield: 6
Ingredients: 1/4 cup all-purpose flour (30 g); 1 tablespoon salt; 1/2 teaspoon ground black pepper; 1.5 kg rabbit pieces; 10 slices of bacon (190 g); 1 large onion (150 g), cut into rings; 1/2 cup red wine (120 ml); 1 1/2 cups water (360 ml); 1 tablespoon lemon juice; 1 tablespoon fresh marjoram, chopped; 1 tablespoon dried oregano; 2 tablespoons chopped parsley (to sprinkle)

1
1/4 cup all-purpose flour (30 g)
2
1 tablespoon salt
3
1/2 teaspoon ground black pepper
4
1.5 kg rabbit pieces
5
10 slices of bacon (190 g)
6
1 large onion (150 g), cut into rings
7
1/2 cup red wine (120 ml)
8
1 1/2 cups water (360 ml)
9
1 tablespoon lemon juice
10
1 tablespoon fresh marjoram, chopped
11
1 tablespoon dried oregano
12
2 tablespoons chopped parsley (to sprinkle)

Ingredients

1
1/4 cup all-purpose flour (30 g)
2
1 tablespoon salt
3
1/2 teaspoon ground black pepper
4
1.5 kg rabbit pieces
5
10 slices of bacon (190 g)
6
1 large onion (150 g), cut into rings
7
1/2 cup red wine (120 ml)
8
1 1/2 cups water (360 ml)
9
1 tablespoon lemon juice
10
1 tablespoon fresh marjoram, chopped
11
1 tablespoon dried oregano
12
2 tablespoons chopped parsley (to sprinkle)

Directions

1
In a plastic bag, combine the flour, salt, black pepper, and rabbit pieces
2
Close without removing air and shake to coat the meat with flour
3
In a medium skillet, fry the bacon over high heat until golden brown
4
Drain and transfer excess fat to a large pot
5
Mince the fried bacon and reserve
6
Fry the rabbit in the bacon fat over high heat until golden brown
7
Add the remaining ingredients, cover the pot, and reduce heat
8
Let cook for about 1 hour, or until the rabbit is tender
9
Remove from heat, sprinkle with chopped parsley and reserved bacon, and serve hot
10
656 calories per serving