Rabbit In Sour Cream And Mustard Sauce

• 3 rabbits, cut up
• 5 to 6 Tbsp. flour
• salt
• 1/2 tsp. pepper
• 4 Tbsp. lard or oil
• 4 medium onions, diced
• 2 cloves garlic, minced
• 2 bay leaves
• 1 tsp. marjoram
• 1/2 tsp. powdered thyme
• 1 1/2 tsp. dry mustard
• 2 tsp. Worcestershire sauce
• 1 c. chicken broth
• 1/2 c. dry vermouth
• 1/2 lb. mushrooms, sliced and sauteed in butter
• 1 c. sour cream
• 2 Tbsp. chopped parsley

1. Shake the rabbit pieces with flour, 1 teaspoon salt and pepper.
2. In a large casserole or Dutch oven, saute the rabbit in lard or oil over medium heat until browned on all sides, about 10 minutes. During this browning, add onion and garlic.

rabbits, flour, salt, pepper, lard, onions, garlic, bay leaves, marjoram, powdered thyme, dry mustard, worcestershire sauce, chicken broth, mushrooms, sour cream, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1011542 (may not work)