| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | German | Meats, Misc | 4 | Servings |
INGREDIENTS
| 1 | Rabbit, cut into pieces | |
| 2 | T | Vegetable oil |
| 1 | Bay leaf, crumbled | |
| 1 | Garlic clove, chopped | |
| 1 | Spice clove | |
| 2 | T | Bacon, diced |
| 2 | Small carrots, chopped | |
| Mushrooms, optional | ||
| 1/2 | c | Vinegar |
| 1 1/2 | c | Water |
| 1 | c | Sour cream or evap. milk |
INSTRUCTIONS
Heat vegetable oil in cauce pan. When hot, add leaf, garlic clove, spice clove, bacon, carrots and mushrooms. Add rabbit and simmer until browned. Pour solution of 1/2 cup vinegar, mixed with 1 to 1-1/2 cups water over meat. Cover pan and simmer until tender. Before removing pan from heat, add cream or evaporated milk. Serve hot with dumplings or large noodles. Source: N.A.H.C. Wild Game Cookbook Author: C. Johnson, Victoria MN From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“You can spurn God’s love for only so long”