Rabbit In Cream
|Rabbits/2 small rabbit cut up||1 Large|
|Minced ham/Bacon||3 Tablespoon|
|Onion||1 , finely chopped|
|Thyme leaf||1⁄2 Teaspoon|
|Canned sliced mushrooms||4 Ounce (Drained)|
|Beef bouillon||1 Cup (16 tbs)|
|Sour cream||1 Cup (16 tbs)|
|Lemon juice||2 Tablespoon|
|Minced parsley||1 Tablespoon|
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.