German-style hasenpfeffer

4 servings

Ingredients

Quantity Ingredient
1 Rabbit, cut into pieces
2 tablespoons Vegetable oil
1 Bay leaf, crumbled
1 Garlic clove, chopped
1 Spice clove
2 tablespoons Bacon, diced
2 Small carrots, chopped
Mushrooms, optional
½ cup Vinegar
1½ cup Water
1 cup Sour cream or evap. milk

Directions

Heat vegetable oil in cauce pan. When hot, add leaf, garlic clove, spice clove, bacon, carrots and mushrooms. Add rabbit and simmer until browned.

Pour solution of ½ cup vinegar, mixed with 1 to 1-½ cups water over meat. Cover pan and simmer until tender. Before removing pan from heat, add cream or evaporated milk. Serve hot with dumplings or large noodles.

Source: N.A.H.C. Wild Game Cookbook Author: C. Johnson, Victoria MN

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