Rabbit In Cream Recipe
Rabbit In Cream is an amazingly delicious side dish. Try this tempting and alluring Rabbit In Cream; I am sure you will always want to have it in your coming parties!
Ingredients
| 1 large or 2 small rabbits, cut up | ||
| 3 tablespoons minced ham or bacon | ||
| Onion | 1 , finely chopped | |
| Thyme leaf | 1/2 Teaspoon | |
| Sliced mushrooms | 1 Can (10oz), drained | |
| 1 cup beef bouillon | ||
| Sour cream | 1 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Flour | 3 Tablespoon | |
| Minced parsley | ||
Directions
Marinate rabbit overnight in refrigerator in salted water.
Before cooking, remove rabbit pieces; drain and pat dry.
Place rabbit, ham, onion, thyme and mushrooms in crock pot.
Pour in bouillon, moistening well.
Cover and cook on low setting for 8 to 10 hours.
Before serving, turn to high setting.
Combine sour cream, lemon juice and flour.
Remove rabbit to a warm platter.
Stir sour cream mixture into juices in crock pot.
Cook until thickened.
Spoon sauce over rabbit and sprinkle with parsley.
Before cooking, remove rabbit pieces; drain and pat dry.
Place rabbit, ham, onion, thyme and mushrooms in crock pot.
Pour in bouillon, moistening well.
Cover and cook on low setting for 8 to 10 hours.
Before serving, turn to high setting.
Combine sour cream, lemon juice and flour.
Remove rabbit to a warm platter.
Stir sour cream mixture into juices in crock pot.
Cook until thickened.
Spoon sauce over rabbit and sprinkle with parsley.
Chef
