Hare or rabbit in a sour cream and mustard sauce

6 servings

Ingredients

Quantity Ingredient
2 eaches Hares (3 lb each, dressed) or 3 cottontails, cut into serving pieces
5 tablespoons To 6 tb flour
Salt
½ teaspoon Freshly ground pepper
4 tablespoons Lard or cooking oil
4 eaches Shallots or a medium onion; diced
2 cloves Garlic; minced
2 eaches Bay leaves
1 teaspoon Marjoram
½ teaspoon Powdered thyme
1½ teaspoon Dry mustard
2 teaspoons Harvey's or Worcestershire sauce
1 cup Chicken broth
½ cup Dry vermouth
½ pounds Mushrooms; sliced and sauteed in 2 TB butter
1 cup Sour cream
2 tablespoons Chopped parsley

Directions

Shake the rabbit pieces with the flour, 1 teaspoon salt, and pepper until each piece is well coated.

In a large casserole or Dutch oven saute the rabbit in lard or oil over medium heat, turning often until pieces are nicely browned. This should take 10 minutes.

After 7 minutes or so add the shallots or onion and garlic and saute until soft.

Stir in all the rest of the ingredients save the mushrooms, sour cream, and parsley, cover the casserole, and simmer until the rabbit is tender- 20 to 30 minutes for rabbit and 30 to 40 minutes for hare.

Remove rabbit pieces to a hot platter, then stir in the sauteed mushrooms, sour cream, and parsley, and taste for salt. Heat but do not boil.

Pour some of the sauce over the rabbit pieces, and serve the rest in a gravy boat.

Serve with boiled potatoes and green peas.

Author's Note: heavy sweet cream can be used instead of sour cream.

_The L.L. Bean Game and Fish Cookbook_ Angus Cameron and Judith Jones Random House, 1983 ISBN 0-394-51191-3 Typos by Jeff Pruett Submitted By JEFF PRUETT On 05-11-95

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