1 young rabbit, cut up
1 onion, sliced paper thin
1 sprig of thyme
1 bay leaf
1/2 c. dry white wine
Sliced mushrooms to taste
1/2 c. butter or bacon fat
1 carrot, sliced paper thin
2 leaves rosemary
1/2 c. chicken broth
2 tbsp. flour

Brown rabbit in small amount of butter, and transfer to baking dish. Add onion, carrot, thyme, rosemary, and bay leaf to skillet in which meat was browned, saute 1 to 2 minutes. Add broth and wine, stir and remove any bits of crusty flavor; pour sauce over rabbit. Cover. Bake at 325 degrees in oven for 1 hour or until rabbit is tender, transfer to hot serving dish. Add mushrooms to sauce, simmer until done. Thicken sauce with flour and 2 tablespoons butter. Serve gravy with meat.