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Raisin Gravy Rabbit
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1 to 2 rabbits cut into quarters
1 cup red wine
1 tbsp sugar
2 tsp. salt
1 onion, chopped
4 whole cloves
1/2 tsp. allspice (optional)
1/2 cup dark raisins
1/4 cup brown sugar

Place rabbit pieces in deep pot and cover with cool water. Add red wine and water sufficient to cover, 2 tsp. salt, onion, cloves, bay leaves, and allspice. Cook until almost tender and then add raisins and brown sugar. Continue cooking until rabbit is tender and done. Remove rabbit from pot and thicken liquid with a roux of flour and water. Replace rabbit in thickened gravy and heat just before serving.

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