| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Game | 4 | Servings | |
INGREDIENTS
| 1 | lg | Rabbit; cut into pieces |
| 2 | tb | Vegetable oil |
| 1 | Bay leaf; crumbled | |
| 1 | Clove garlic; chopped | |
| 1 | Clove (the spice) | |
| 2 | tb | Bacon; diced |
| 2 | sm | Carrots; chopped |
| Mushrooms; optional | ||
| 1/2 | c | Vinegar (a little less if using lots of a sour Chipotle sauce like bufalo) |
| 1 1/2 | c | Water -or- |
| 1 1/4 | c | Water -and- |
| 1/4 | c | White wine |
| 1 | c | Sour cream |
| Chipotle sauce or puree to taste |
INSTRUCTIONS
Date: Tue, 23 Apr 1996 19:33:19 GMT From: rain@hothouse.iglou.com (Rain) Heat vegetable oil in cauce pan. When hot, add leaf, garlic clove, spice clove, bacon, carrots and mushrooms. Add rabbit and saute until browned. Pour solution of 1/2 cup vinegar, the chipotle sauce, & the water/wine over meat. Cover pan and simmer until tender. Before removing pan from heat, add sour cream and more chipotle puree if desired. Serve hot with dumplings or large noodles. I like this with about a teaspoon of Dijon mustard in the final sauce. CHILE-HEADS DIGEST V2 #303 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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