Today was pleasantly surprised to find that one of our local
purveyors of things that formerly grazed, crawled, flew or
swam had received a small shipment of bunrabs.

Bought one, but then couldn't find my old recipe for
ssour cream rabbit with herbs, AFAIK originally
published in a Marlin Firearms catalog back during
theh '70's or '80's. A little diligence on the keyboard
produced the following.

The dish is a keeper. Petit syrah goes well,, as well
as some French loaves on the side.

Rabbit: Sour Cream Rabbit with Herbs


* Sour Cream Rabbit with Herbs*

posted by Miss Floppy 05-03-99 6:25 PM

Sour Cream Rabbit with Herbs

2 rabbits, cut in portions
1/2 cup flour
3 tsp. butter
3 tsp. olive oil
4 medium sliced onions
2 cups beef stock
2 tsp. tomato paste
1/2 cup sour cream
1 Tbsp. parsley
2 tsp. chopped dill

Soak rabbit in salt water 1 to 2 hours then dry.
(Me: wild rabbit only)

Rub with salt and pepper; dust with flour. Saute in melted butter and
olive oil until browned. Remove from pan.

Reduce heat and saute onions until translucent. Add beef stock, cook 5
minutes at high heat. Reduce heat, stir in tomato paste. Place rabbit
in pan, cover tightly and simmer until tender (about 1 hour). Remove

Mix 1 tablespoon flour, 2 tablespoons water and add to pan liquids.
Turn off heat. Stir in 1/2 cup sour cream.

Spoon sauce over rabbit and sprinkle 1 tablespoon chopped parsley and
2 teaspoons chopped dill. Serves 4.

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Tip: If you have only one rabbit, you can half the recipe
or make one chicken, through the grace of God, become
the other rabbit. It works.