Rabbit in Cream

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18 hours Prep: 8 hours Cook: 10 hours

108 calories per serving view nutrition facts

Ingredients

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

Directions

Marinate rabbit overnight in refrigerator in salted water.

Before cooking, remove rabbit pieces; drain and pat dry.

Place rabbit, ham, onion, thyme and mush rooms in Crock-Pot.

Pour in bouillon, moistening well.

Cover and cook on Low for 8 to 10 hours.

Before serving, turn to High.

Combine sour cream, lemon juice and flour.

Remo ve rabbit to a warm platter.

Stir sour cream mixture into Crock-Pot.

Cook unt il thickened.

Spoon sauce over rabbit and sprinkle with parsley.

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