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


Boil rabbit pieces for 1 hour. Dry thoroughly; shake in bag with flour, salt, and pepper. Braise rabbit pieces in pressure cooker in small amount of shortening. Add water, wine, soup, onions, dash of Worcestershire sauce, dash of Tabasco sauce, garlic, and bay leaf. Place strips of bacon over top. Close cooker, cook for 20-25 minutes according to cooker instructions for chicken. Yields 4-6 servings.

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