Recipe - Sauteed Rabbit With Bacon And Sour Cream

1 Young rabbit
One half cup Flour
1 teaspoon Salt
1 One half teaspoon Dry mustard
1 teaspoon Thyme
One half teaspoon Freshly ground pepper
5 Or 6 rather thick slices
Bacon
One half cup Chicken or beef stock
1 cup Sour cream
2 tablespoon Chopped parsley
1 teaspoon Salt

Cut the rabbit in serving pieces. Shake the pieces well in a plastic
bag with the seasoned flour. Saute the bacon until just crisp. Remove
& keep it warm wrapped in absorbent paper. Heat the bacon fat & brown
the rabbit pieces in the fat on both sides. Reduce the heat & add the
stock. Cover the pan & simmer 10 to 15 minutes, or until the rabbit
is tender. Transfer to a hot platter & skim off all but 2 Tbls. of
fat from the pan. Add the sour cream, chopped parsley, & salt. Stir
over med heat till well mixed & heated through, but do not let it
boil. Spoon the sauce around the rabbit & serve with mashed potatoes.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip