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1 whole rabbit or 2 pair of Border Range hindquarters
Salt and white pepper
Flour
6 bacon rashers, (cut into large squares)
1 onion, (chopped fine)
8 large mushrooms, (whole or quartered)
2 cups of beef, veal or chicken stock
1-cup sour cream
Half cup finely sliced chives
- Season meat with salt and white pepper and dredge with flour.
- In hot skillet, cook bacon pieces about half way.
- Add rabbit and brown on both sides.
- Add onions and sauté with meat.
- Add mushrooms.
- Pour stock over all and put in preheated oven at 230C for 30 minutes, or until meat is tender.
- Remove rabbit meat
- Stir sour cream into remaining pan juices and pour over meat.
- Dress with chopped chives
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