Rabbit De Luxe

1 1/2 lb rabbit, quartered

2-4 oz rye whiskey

10 small white onions

1/4 tsp thyme

1/2 cup fresh parsley, chopped

Salt

5 tbsp butter

1 tbsp Worcestershire Sauce

1 tbsp flour

1 bay leaf

10 pitted green olives

2 cloves garlic, crushed

1 1/2 cups white wine

Chicken broth

2 slices bacon, cooked and diced

1/4 lb small mushrooms

Pepper to taste

Melt 4 tbsp butter in a saucepan. Brown rabbit on all sides. Add whiskey, ignite. When flame

burns out, set aside. In another saucepan, blend remaining butter and flour. Stir in wine; cook

stirring until sauce is slightly thickened. Add salt and pepper to taste, Worcestershire sauce,

thyme, parsley, bay leaf, olives, onions and garlic. Pour sauce over rabbit. If it is not enough to

cover, add chicken broth. Cover; cook over medium heat for 30 minutes. Add bacon; cook over

low heat for 30 minutes longer. Add mushrooms; heat to serving temperature.