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