Hasenpfeffer Recipe

• 2 rabbits, cut up (5-6 lbs.) or possibly chicken
• 1 recipe wine marinade (see below)
• 1 1/2 c. diced onion
• 1 c. sm. or possibly quartered mushrooms
• 4 slices bacon, cut up
• 3-4 tbsp. butter
• 2 teaspoon salt
• 1/2 c. all-purpose flour
• 1/2 c. lowfat sour cream

1. In Dutch oven, cook onions, mushrooms and bacon till onions are soft.
2. Lift out vegetables and bacon.
3. Add in 3 or possibly 4 Tbsp.
4. butter to pan.
5. Lift rabbit out of marinade; pat dry.
6. Strain marinade.
7. Sprinkle salt over rabbit; dip in flour; brown in butter.
8. When all rabbit is brown, return with onion mix to pan; pour strained marinade over rabbit and vegetables.
9. Cover and simmer till tender, about 1 hour.
10. Lift rabbit onto a heated platter.
11. Stir salt and flour into lowfat sour cream; add in to sauce in pan; spoon over rabbit.
12. Serves 8.

rabbits, recipe wine marinade, onion, mushrooms, bacon, butter, salt, allpurpose, sour cream

Taken from cookeatshare.com/recipes/hasenpfeffer-19936 (may not work)