5-6 strips of bacon
1 whole rabbit or chicken, cut up
1 tsp. garlic
Salt & pepper
1 sm. onion
2-3 tbsp. flour
1 tbsp. tomato paste
1/2 bottle red wine
2 can Campbell's consomme
1 c. water
A sprig of thyme
1 bay leaf
2-3 carrots, sliced

Fry 5 to 6 strips of bacon until crisp. Set bacon aside and remove most of bacon fat from pan. Rub rabbit or chicken with garlic, salt and pepper. Saute rabbit in small amount of bacon fat until brown. Remove meat from pan and set aside. Add onion and saute until brown. Add garlic and enough flour to make a thick paste. Cook 2 minutes, then add 1 tablespoon tomato paste. Cook 1 more minute, then add red wine (adding a little at a time and stirring until boiling and smoother each time).

Add consomme and 1 cup water, a sprig of thyme, a bay leaf and the meat to the gravy. Cover and cook at 350 degrees in the oven or simmer on the stove for 1 hour or until rabbit is tender. Halfway through cooking time, add carrots to mixture.