Happy Hopping

8 strips  bacon
2         rabbits, each cut into 8
          pieces (about 5 lbs total)
1/3 cup   flour
1 Tbsp    olive oil
4 cups    coarsely chopped onions
8         cloves chopped garlic
3 cups    chicken stock
2 cups    Beaujolais Nouveau or dry red wine
2 tsp     herbes de Provence
1 Tbsp    tomato paste
Salt and pepper
2 Tbsp    butter
4 cups    button mushrooms
1 Tbsp    chopped parsley

Cut bacon into 1-inch pieces. In large heavy casserole or Dutch oven, cook bacon over medium heat for about 8 minutes or until crisp. Remove from casserole and set aside.

Dredge rabbit pieces in flour, add to casserole and cook over medium-high heat until browned all over. Remove rabbit from casserole and set aside.

Add oil to casserole and heat: cook onions and garlic for about 4 minutes or just until onions are translucent but not browned. Return rabbit to casserole; add chicken stock, wine, herbes de Provence and tomato...