2 tbsp. vegetable oil
1 clove garlic, minced
2 lbs. diced rabbit meat
3 c. hot tap water
1/2 c. all-purpose flour
2 tsp. salt
1/4 tsp. pepper
2 tsp. Worcestershire sauce
1 lg. onion, peeled and chopped
2 med. carrots, pared and diced
2 lg. potatoes, pared and diced
1 bay leaf

Put oil and garlic in a 4 quart casserole. Cook uncovered 2 minutes at high. Add meat and stir; cook 10 minutes at high; stir once. Heat tap water to boiling. Mix flour, salt and pepper with meat and add boiling water, Worcestershire sauce, onion, potatoes and bay leaf; stir and cover with waxed paper or lid. Cook 75 to 85 minutes at medium or until meat and vegetables are tender; stir 3 times. Let stand 5 minutes before serving.