Rabbit in Cream

• 1 large rabbit
• 1 each onions finely chopped
• 1/2 teaspoon thyme
• 4 ounces mushrooms sliced, drained
• 1 cup beef stock
• 1 cup sour cream
• 2 tablespoons lemon juice
• 3 tablespoons flour, all-purpose
• 1 x parsley leaves minced

1. Marinate rabbit overnight in refrigerator in salted water.
2. Before cooking, remove rabbit pieces; drain and pat dry.
3. Place rabbit, ham, onion, thyme and mush rooms in Crock-Pot.
4. Pour in bouillon, moistening well.
5. Cover and cook on Low for 8 to 10 hours.
6. Before serving, turn to High.
7. Combine sour cream, lemon juice and flour.
8. Remo ve rabbit to a warm platter.
9. Stir sour cream mixture into Crock-Pot.
10. Cook unt il thickened.
11. Spoon sauce over rabbit and sprinkle with parsley.

rabbit, onions, thyme, mushrooms, beef stock, sour cream, lemon juice, flour, parsley

Taken from recipeland.com/recipe/v/rabbit-cream-38943 (may not work)