| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Meats |
1 |
Servings |
INGREDIENTS
| 1 |
|
Young rabbit |
| 1/2 |
c |
Flour |
| 1 |
ts |
Salt |
| 1 1/2 |
ts |
Dry mustard |
| 1 |
ts |
Thyme |
| 1/2 |
ts |
Freshly ground pepper |
| 5 |
|
Or 6 rather thick slices |
|
|
Bacon |
| 1/2 |
c |
Chicken or beef stock |
| 1 |
c |
Sour cream |
| 2 |
tb |
Chopped parsley |
| 1 |
ts |
Salt |
INSTRUCTIONS
Cut the rabbit in serving pieces. Shake the pieces well in a plastic
bag with the seasoned flour. Saute the bacon until just crisp. Remove
& keep it warm wrapped in absorbent paper. Heat the bacon fat & brown
the rabbit pieces in the fat on both sides. Reduce the heat & add the
stock. Cover the pan & simmer 10 to 15 minutes, or until the rabbit
is tender. Transfer to a hot platter & skim off all but 2 Tbls. of
fat from the pan. Add the sour cream, chopped parsley, & salt. Stir
over med heat till well mixed & heated through, but do not let it
boil. Spoon the sauce around the rabbit & serve with mashed potatoes.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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