1 young rabbit
½ cup flour seasoned with
1 teaspoon salt
1½ teaspoons dry mustard
1 teaspoon thyme
½ teaspoon freshly ground pepper
5 or 6 rather thick slices bacon
½ cup chicken or beef stock
1 cup sour cream
2 tablespoons chopped parsley
1 teaspoon salt
Cut the rabbit into serving pieces. Shake the pieces well 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 the rabbit pieces in the fat on both sides. Reduce the heat, and add the stock. Cover the pan, and simmer 10 to 15 minutes, or until the rabbit is tender. Transfer to a hot platter, and skim off all but 2 tablespoons of fat from the pan. Add the sour cream, chopped parsley, and salt. Stir over medium heat till well mixed and heated through, but do not let it boil. Spoon the sauce around the rabbit, and serve with mashed potatoes.
courtesy of: Billie Zumwalt / The Meat Rabbit list
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