| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
German |
Meats, Misc |
4 |
Servings |
INGREDIENTS
| 1 |
|
Rabbit, cut into pieces |
| 2 |
tb |
Vegetable oil |
| 1 |
|
Bay leaf, crumbled |
| 1 |
|
Garlic clove, chopped |
| 1 |
|
Spice clove |
| 2 |
tb |
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
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