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