Rabbit stew

Yield: 6 servings

1 4-5 lb Rabbit

4 tbsp Bacon fat or butter

3 tbsp Flour

2 cup Chicken stock

2 cup Dry white wine

1 Garlic clove, crushed.

2 1/2 tbsp Tomato paste



1 tsp Tarragon

1 Bay leaf, crushed.

1/2 tsp Thyme

3 tbsp Sour cream


Cut rabbit into serving pieces.

Heat fat or butter and brown the rabbit pieces on all sides.

Sprinkle with flour; blend in well.

Add stock, wine, garlic, tomato paste, and seasonings.

Simmer, covered, over low heat 1 ½ hours.

Transfer meat to warm serving platter.

Reduce sauce if necessary.

Stir in sour cream; heat, but do not let the sauce boil.

Pour over the rabbit. serve