Rabbit and Sauerkraut
By Dixie Dave Minar
1 large tame rabbit or 2 wild rabbits
1 quart sauerkraut
2 Tablespoons Caraway seeds
1-1/2 cups chopped onions
1 cup cooked bacon (chopped)
3 cups apples sliced and peeled
5-6 bay leaves
1 cup white wine
4-5 garlic cloves (finely diced)
black pepper to taste
Saute' bacon and reserve oil. Cut rabbit(s) into pieces and dredge in flour. Heat a large saute' pan until hot, then add a small amount of oil. Place rabbit pieces in pan and brown on all sides. Remove rabbit. Add onions and minced garlic and saute' 2-3 minutes. Add caraway seeds, sauerkraut, white wine and bay leaves, cover and bake 1-1/2 hours, or until tender.
Add the apple 30 minutes before it's done.
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