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Pan Fried Rabbit

1 3lb. rabbit, dressed and disjointed
Salt and Pepper, to taste
1/3 c. flour
1/4 tsp. seasoned salt
1/2 tsp. dry mustard
1/4 tsp. black pepper
1/4 tsp. paprika
1/8 tsp. cayenned pepper
1 tsp. brown sugar
3 T. shortening
3 T. bacon drippings
1/2 c. chopped onion
2 T. tomatoe paste
2 cans beef bouillon
1/4 c. port wine
2 T. red wine
2 T. currant jelly

Wash the rabbit pieces and pat dry. Lightly salt and pepper to taste.

Combine the flour with the next six seasoning ingredients, and dredge
the rabbit pieces in this mixture to coat.

In a heavy skillet, heat the shortening and bacon drippings. Add the rabbit pieces, and brown on all sides. Cook for 5-7 mins. on both sides over moderate heat.

Remove the browned rabbit pieces from the pan, and allow to drain on a papper-towel-covered plate. Set aside and keep warm.

Drain all but 3 T. of oil from the pan or add additional oil to make 3 T.

Saute the onion until transparent. Add the flour that you used to dredge the rabbit, stirring constantly until the flour reaches a deep, rich brown color.
Remove the pan from the heat.

Blend in the tomato paste. Add the bouillon, and stir until smooth.

Return the rabbit pieces to the pan, adding addtional beef bouillon or water sufficent to cover them.

Reduce the heat to low, cover and simmer for 1 1/2-2 hrs., or until fork-tender.

Remove the rabbit to a warm platter and keep warm while continuing to cook the sauce over med. heat for an additional 10 mins.

Stir constantly until sauce reaches the disired consistency.

Add the port, red wine, and jelly. Pour over the rabbit and serve hot.

Makes 4 servings

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