1 rabbit (about 3 lbs.)
1/2 c. red wine
2 tbsp. vinegar
Salt and pepper to taste
1/2 tsp. nutmeg
1 (4 oz.) stick butter
4 oz. bacon
1 lg. onion
2 tbsp. sugar
3 bay leaves
1/2 c. water
1 tbsp. flour

Dice bacon, fry with 2 tablespoons butter until crisp. Add diced onion, saute. In another skillet brown rabbit in remaining butter. Add bacon to rabbit, add spices, then wine, vinegar, sugar and rabbit liver. Simmer about 2 hours or until meat is soft. Add rabbit liver at this time. Remove bay leaf and discard. Remove rabbit and set aside. Blend the cooked sauce in blender, then add flour to thicken. Return meat to sauce and reheat. The wine and water may be substituted with 1 (12 ounce) bottle of dark beer (preferably Belgium Trappist Beer). Serve with warm or cold applesauce or with warm prunes.