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1 rabbit, (cut into joints) OR two pair Border Range hindquarters and two fillets
˝ cup flour seasoned with
1 tsp. salt
1 ˝ tsp dry mustard
1 tsp. thyme
˝ tsp. freshly ground pepper
5-6 rather thick bacon rashers
˝ cup chicken or beef stock
1 cup sour cream
2 tblsp. parsley (chopped)
1 tsp. salt
Shake the pieces of rabbit in a plastic bag with the seasoned flour. Sauté the bacon until just crisp. Remove and keep it warm wrapped in absorbent paper. Heat the bacon fat and brown rabbit pieces in the fat on both sides. Reduce heat and add the stock. Cover pan and simmer 10 - 15 minutes, or until rabbit is tender. Transfer to a hot platter and skim of all but 2 tblsp. of the fat from the pan. Add sour cream, chopped parsley and salt. Stir over and medium heat till well mixed and heated through, but do not boil. Spoon the sauce around rabbit and serve with mashed potatoes.
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