1/2 c. + 3 tbsp. flour
1 tbsp. salt
3/4 tsp. seasoned salt
1 1/2 tsp. paprika
1 (2 - 2 1/2 lb.) rabbit, cut in serving pieces
1/2 c. milk
1/3 c. butter
3/4 c. finely chopped onion
1 tsp. ground caraway
1/2 c. white wine
1 c. chicken bouillon
1 1/2 c. sliced carrots
1 (10 oz.) pkg. frozen green peas
1/2 c. sliced green olives

1. Combine 1/2 cup flour, salt, seasoned salt, pepper and paprika. Dip rabbit pieces in milk, then in flour mixture.

2. Brown well in butter. Remove rabbit to a casserole or heavy saucepan.

3. Cook onion in butter until tender. Add to rabbit with caraway, wine and bouillon. Cover.

4. Cook over low heat 10 to 15 minutes.

5. Add carrots. Cook for 15 minutes.

6. Add peas and olives. Cook 10 to 15 minutes longer or until vegetables are tender. Remove rabbit and keep warm

7. Combine 3 tablespoons flour with a little cold water to form a smooth paste. Stir into gravy. Heat and stir until boiling and thickened.

8. Serve over rabbit. Yield: 3 to 4 servings.