4 slice bacon
3 garlic cloves, peeled
6 sage leaves, fresh or 1 tablespoon; dried
2 cup chicken stock
1/2 cup vegetable oil
3 lb rabbit, dressed, in 8 pieces
1 pepper to taste
1 flour for dredging
1 teaspoon balsamic vinegar
1 cup dry white wine
Chop the bacon, garlic and sage very fine, to paste consistancy. (If using a blender or processor, add 1 or 2 tablespoons of the stock.) Heat the vegetable oil in a large casserole, meanwhile seasoning the rabbit parts with salt and pepper and dredging them lightly in flour, shaking off the excess. Add the rabbit to the casserole and cook over high heat, turning it until browned, about 3 minutes on per side.
Discard the oil from the casserole. Add the bacon mixture, and return to the heat, cooking 3 minutes and stirring occasionally. Add the Balsamic vinegar and white wine, and simmer 5 minutes. Add 1 cup of the stock, salt and pepper to taste, and cover the casserole. Simmer until the rabbit is tender, about 45 minutes, stirring occasionally and adding the remaining stock gradually, as needed, to keep the meat moist. Transfer the rabbit pieces to a large serving dish and strain the sauce, which should be thick, over them. If the sauce is thin, quickly reduce it over high heat.
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