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Cut rabbit into
serving pieces.
Heat bacon fat and
brown rabbit pieces on all sides. Sprinkle with flour and blend into fat
thoroughly. Add stock, wine, garlic, tomato paste, and seasonings.
Simmer, covered, over low heat 1 ½ hours (or longer if it’s an older
rabbit).
Transfer meat to
warm serving platter. Reduce sauce if necessary. Stir in sour cream
when sauce is reduced. Pour over rabbit.
Yield 6 servings. |
