Braised Rabbit in Red Wine (Newfoundland)

2¾ lbs rabbit, cut into serving pieces
1 cup flour, unbleached
¼ lb bacon, chopped
1¼ cup chicken stock
1 Tbsp. olive oil
2 clove garlic, crushed
1 cup mushrooms, sliced
1 cup onions, quartered
1/3 cup dry red wine
2 Tbsp. parsley, chopped
1 tsp. dried marjoram
1 Tbsp. tomato paste

Season the rabbit with salt and pepper to taste.

Place the flour, unbleached in a bowl and dredge the pieces of rabbit in the flour, unbleached. Pat off the excess flour, unbleached, leaving a thin coating of flour, unbleached on the meat.

In a large frying pan cook the bacon. Remove bacon and leave the drippings.

In the same pan, lightly brown the rabbit on both sides in the bacon fat and remove the meat to a 6 quart casserole.

Deglaze the pan with ¼ cup of the chicken stock and add to the casserole.

Heat the pan again, and add the oil, garlic, and onion. Sauté until the onion is tender.

Add the mushrooms, sauté 2 minutes, and add the remaining ingredients, including the remaining chicken stock. Stir together until the tomato paste dissolves. Pour over everything in the casserole.

Bring to a simmer and cover. Simmer gently 35 minutes, turning the meat a couple of times. Turn off the heat and leave covered for 10 minutes to allow the meat to relax. Add salt and pepper to taste if needed.