Hunter Stew - cooking recipe

Ingredients

3 lbs rabbit, cut in pieces (or chicken, duck or other poultry)
1 1/2 cups dry red wine (white may be used if desired)
1 cup water
8 slices bacon
1 beef bouillon cube
2 bay leaves
2 tablespoons dried parsley
1 large onion, chopped
3 garlic cloves, minced

Preparation

Season meat with salt and pepper and lightly dust with flour.
In a deep fry pan fry bacon until just done but not crispy.
Remove bacon from grease and brown meat pieces in grease.
Cut cooked bacon into bite sized pieces and add to pan along with remaining ingredients.
Bring to boil. Reduce heat and simmer 1 1/2 hours or until meat is tender.