1 Large rabbit cut into pieces
2 tb Vegetable oil
1 Bay leaf, crumbled
1 Garlic clove, chopped
1 Clove (the spice)
2 tb Bacon, diced
2 Small carrots, chopped
Mushrooms, optional
1/2 c Vinegar (a little less if using lots of a sour chipotle
sauce like Bufalo)
1 1/2 c Water or 1 1/4 c. water and 1/4 c. white wine)
1 c Sour cream
Chipotle sauce or puree to taste
Heat vegetable oil in cauce pan. When hot, add leaf, garlic clove,
spice clove, bacon, carrots and mushrooms. Add rabbit and saute
until browned.
Pour solution of 1/2 cup vinegar, the chipotle sauce, & the water/wine
over meat. Cover pan and simmer until tender. Before removing pan
from heat, add sour cream and more chipotle puree if desired. Serve
hot with dumplings or large noodles.
I like this with about a teaspoon of Dijon mustard in the final sauce.
