Bourbon Peach Rabbit
1 – 2 rabbits, cut up
3 T. oil or bacon fat
salt and pepper
2 large onions, chopped
1 C. bourbon (or apple/grape juice with 2 tsp. vanilla)
6 peaches, sliced (or 1 can sliced)
1 1/2 C. chicken stock
Rosemary sprig

Season rabbit pieces with salt & pepper. Heat oil in a large dutch oven or similar pot. Brown rabbit pieces in batches so as to not crowd the pan. Set rabbit on plate. Preheat oven to 375 degrees. Saute onions in pot over med-high heat for 3-5 minutes. Deglaze the pan with bourbon. Add rabbit pieces back to the pan and top with sliced peaches and chicken stock. Add salt and pepper to taste and one rosemary sprig. Place lid on dutch oven and transfer to oven. Bake at 375 for 1 1/2-2 hrs. Remove bones and serve over rice.