Recipe - Rabbit Rabble

1 lg Rabbit; jointed
One fourth pound Fat bacon; cubed
English mustard
One half pt Sour cream
Salt

Mary asked for Irish entrees. Here are several from a lovely book called
Irish Countryhouse Cooking. I know the recipes are vague at times, but you
should manage to figure them out.

Spread jointed rabbit with lots of mustard. Fry small cubes bacon and put
in casserole. Fry jointed rabbit. Place in the casserole and cook at 400
degrees F for 3540 minutes until tender. Transfer rabbit to a heated
platter. Add sour cream to casserole and heat without boiling, scraping the
juices that adhere to the pan. Season. Serve with steamed potatoes. Posted
to EATL Digest by Cecilia elric01@IMPERIUM.NET on Aug 4, 1997