| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Irish | 1 | Servings | |
INGREDIENTS
| 1 | lg | Rabbit; jointed |
| 1/4 | lb | Fat bacon; cubed |
| English mustard | ||
| 1/2 | pt | Sour cream |
| Salt |
INSTRUCTIONS
Mary asked for Irish entrees. Here are several from a lovely book called Irish Countryhouse Cooking. I know the recipes are vague at times, but you should manage to figure them out. Spread jointed rabbit with lots of mustard. Fry small cubes bacon and put in casserole. Fry jointed rabbit. Place in the casserole and cook at 400 degrees F for 35-40 minutes until tender. Transfer rabbit to a heated platter. Add sour cream to casserole and heat without boiling, scraping the juices that adhere to the pan. Season. Serve with steamed potatoes. Posted to EAT-L Digest by Cecilia <elric01@IMPERIUM.NET> on Aug 4, 1997
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