Sauteed Rabbit with Sour Cream and Bacon


  • 1 rabbit, (cut into joints)
  • ½ cup flour seasoned with
  • 1 tsp. salt
  • 1 ½ tsp. Dry Mustard
  • 1 tsp. thyme
  • ½ tsp. freshly ground pepper
  • 5-6 rather thick bacon rashers
  • ½ cup chicken or beef stock
  • 1 cup sour cream
  • 2 tbsp. parsley, (chopped)
  • 1 tsp. salt


  1. Shake the pieces of rabbit in a plastic bag with the seasoned flour.
  2. Saute the bacon until just crisp.
  3. Remove and keep it warm wrapped in absorbent paper.
  4. Heat the bacon fat and brown rabbit pieces in the fat on both sides.
  5. Reduce heat and add the stock.
  6. Cover pan and simmer 10 – 15 minutes, or until the rabbit is tender.
  7. Transfer to a hot platter and skim off all but 2 tbsp. of the fat from the pan.
  8. Add sour cream, chopped parsley and salt.
  9. Stir over and medium heat till well mixed and heated through, but do not boil.
  10. Spoon the sauce around the rabbit and serve with mashed potatoes

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Skip to Recipe