Recipe - Chipotle Hasenpfeffer

1 lg Rabbit; cut into pieces
2 tablespoon Vegetable oil
1 Bay leaf; crumbled
1 Clove garlic; chopped
1 Clove (the spice)
2 tablespoon Bacon; minced
2 small Carrots; chopped
Mushrooms; optional
One half cup Vinegar (a little less if
using lots of a sour
Chipotle sauce like bufalo)
1 One half cup Water or
1 One fourth cup Water and
One fourth cup White wine
1 cup Sour cream
Chipotle sauce or puree to
taste

Date: Tue, 23 Apr 1996 19:33:19 GMT

From: rain@hothouse.iglou.com (Rain)
Heat vegetable oil in cauce pan. When hot, add leaf, garlic clove, spice
clove, bacon, carrots and mushrooms. Add rabbit and saute until browned.

Pour solution of One half cup vinegar, the chipotle sauce, & the water/wine over
meat. Cover pan and simmer until tender. Before removing pan from heat,
add sour cream and more chipotle puree if desired. Serve hot with dumplings
or large noodles.

I like this with about a teaspoon of Dijon mustard in the final sauce.

CHILEHEADS DIGEST V2 #303

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.