This classic rabbit dish from the old country needs half a week to marinate, but it's worth the trouble.
In a large glass or crockery bowl (no metal), combine
Remove the rabbit from the marinade and dry with paper towels. Reserve the marinade. Put the flour, salt, and pepper in a paper bag, add the rabbit, and shake to coat the pieces. Save any remaining flour mixture. Brown the rabbit in the bacon fat, then place in the presoaked pot, along with the small white onions, mushroom caps, and the rabbit liver, which has been chopped and lightly browned.
Strain the reserved marinade and boil it down to
Cover the pot and place it in a cold oven.
Set the oven temperature at 450 degrees.
Cook for 55 minutes.
Test for doneness, then remove the meat to a platter.
Thicken the sauce with the sour cream and pour over the rabbit.
Serve with boiled new potatoes or egg noodles.
© 1974 All rights reserved. Published by Echo Point.