| 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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