Lapin A La Bourguignonne (Rabbit With Red-Wine Sauce)

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
651
FAT
39%
CHOL
99%
SOD
1904%

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Ingredients for 4 servings

2 1/2 cups dry red wine

Salt to taste, if desired

24 small, white pearl onions, about 1/2 pound, peeled and left whole

3 tablespoons flour

1 bay leaf

3/4 pound fresh mushrooms, left whole

1 rabbit, 2 pounds, cut into 10 or 12 serving pieces

4 sprigs fresh thyme

10 sprigs fresh parsley

Freshly ground pepper to taste

1/2 pound salt pork, cut into 1/2-inch cubes, about 1 cup

2 tablespoons butter

2 whole cloves

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