Rabbit Braised In Sour Cream And Horseradish Sauce

• 1 Rabbit (4 Pounds, cut in 6 portions)
• 2 medium shallots (diced)
• 4 cloves garlic (minced)
• 3 tablespoons olive oil
• Salt, fresh ground black pepper
• 1 tablespoon all purpose flour
• 1 tablespoon whitevine or champagne vinegar
• 2 cups chicken stock
• 1 1/2 cups sour cream
• 2 tablespoons fresh Horseradish (grinded)
• 2 teaspoons fresh thyme.

1. Heat a large nonstick skillet over medium heat. Preheat oven to 325 degrees F.
2. 1.tlean, wash and cut the Rabbit first along the spine then in 6 portions (3 from each side).2.try each portion with paper towel.3.talt and pepper both sides. 4.tdd 3 tablespoons olive oil to the skillet. 5.trown the rabbit parts evenly on both sides.6.transfer to a Dutch oven or heavy pot.7.tn the same skillet, on medium flame saute shallots and horseradish, then in about 10 minutes add garlic and cook another minute8.ttir in the vinegar. 9.tix in flour and cook constantly stirring.10.then the flour is completely absorbed add slowly hot chicken stock.11.tith a wooden spoon scrape all the brown bits from the bottom of the skillet.12.took until thickened, add sour cream, thyme and bring to a simmer, Taste to adjust the seasonings.13.tour the sauce over the rabbit, cover the pot, and transfer to oven.14.took for one hour or as long as needed for the meat to be very soft.
3. Serve over rice or buttered noodles.rnIt is also very tasty over sour cream mashed potatoes or roasted vegetables. rnGarnish with chopped herbs and green peas (quickly sauteed in a little butter and lemon juice).

shallots, garlic, olive oil, salt, flour, whitevine, chicken stock, sour cream, fresh horseradish, thyme

Taken from food52.com/recipes/10815-rabbit-braised-in-sour-cream-and-horseradish-sauce (may not work)