1 1/2 lbs. dressed wild rabbit
2 tsp. salt
1/2 tsp. pepper
3 tbsp. butter
3 tbsp. flour
1/2 c. onion, finely chopped
1/4 lb. mushrooms
1/2 tsp. thyme
1 tsp. parsley
1 bay leaf, crumbled
1/2 c. red wine
1/2 c. mushroom liquor
3 c. water

Wash rabbit thoroughly in lukewarm water; drain and dry. Cut off the fore legs and hind legs; separate the hind legs into 2 pieces at the joint. Cut the saddle into 3 pieces, dividing the section nearest the head end in 2 pieces by splitting it down the back bone. Melt the butter and cook onions and mushrooms until the onion is soft and slightly brown. Place the onion and mushrooms to one side and add the flour. Mix thoroughly, then add the water and wine. Add the thyme, parsley, bay leaf, salt, and pepper. Place the pieces of rabbit in a pan and cover with the mixture. Steam for 1 1/2 hours or until tender.