1-2 rabbits, cut up
Shortening
1/4 c. wine
Worcestershire sauce
1 clove garlic
2-3 strips bacon
Flour, salt and pepper to taste
1/4 c. water
2 cans cream of mushroom soup
Tabasco sauce
1 bay leaf
2 onions, sliced

Boil rabbit pieces 1 hour. Dry thoroughly; shake in bag with flour, salt, and pepper. Braise rabbit pieces in pressure saucepan in small amount of shortening. Add water, wine, soup, onion, 1 teaspoon Worcestershire sauce, 1 teaspoon Tabasco sauce, garlic, and bay leaves. Place strips of bacon over rabbit. Close cooker, process 20- 25 minutes at 10 pounds pressure. Makes 4-6 servings.