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German-style hasenpfeffer

Yield: 4 servings

Ingredients:

• 1 Rabbit cut into pieces 2 Small carrots chopped
• 2 tb Vegetable oil Mushrooms optional
• 1 Bay leaf crumbled 1/2 c Vinegar
• 1 Garlic clove chopped 1 1/2 c Water
• 1 Spice clove 1 c Sour cream or evap. milk
• 2 tb Bacon

Instructions:

diced Heat vegetable oil in cauce pan. When hot add leaf garlic clove spice clove bacon carrots and mushrooms. Add rabbit and simmer until browned. Pour solution of 1/2 cup vinegar mixed with 1 to 1-1/2 cups water over meat. Cover pan and simmer until tender. Before removing pan from heat add cream or evaporated milk. Serve hot with dumplings or large noodles. Source: N.A.H.C. Wild Game Cookbook Author: C. Johnson Victoria MN

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