Rabbit in Cream
Yield
6 servingsPrep
8 hrsCook
10 hrsReady
18 hrsLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
rabbit
|
*
|
| 1 | each |
onions
finely chopped |
|
| ½ | teaspoon |
thyme
|
*
|
| 4 | ounces |
mushrooms
sliced, drained |
|
| 1 | cup |
beef stock
|
|
| 1 | cup |
sour cream
|
|
| 2 | tablespoons |
lemon juice
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | x |
parsley leaves
minced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
rabbit
|
*
|
| 1 | each |
onions
finely chopped |
|
| 2.5 | ml |
thyme
|
*
|
| 115.6 | ml/g |
mushrooms
sliced, drained |
|
| 237 | ml |
beef stock
|
|
| 237 | ml |
sour cream
|
|
| 3E+1 | ml |
lemon juice
|
|
| 45 | ml |
all-purpose flour
|
|
| 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.
