Sauteed Rabbit with Sour Cream and Bacon
Ingredients
- 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
Instructions
- Shake the pieces of rabbit in a plastic bag with the seasoned flour.
- Saute 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 the rabbit is tender.
- Transfer to a hot platter and skim off all but 2 tbsp. 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 the rabbit and serve with mashed potatoes