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German-style Hasenpfeffer

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      Title: GERMAN-STYLE HASENPFEFFER
 Categories: Meats, Misc, German
      Yield: 4 Servings
 
      1    Rabbit, cut into pieces
      2 tb Vegetable oil
      1    Bay leaf, crumbled
      1    Garlic clove, chopped
      1    Spice clove
      2 tb Bacon, diced
      2    Small carrots, chopped
           Mushrooms, optional
    1/2 c  Vinegar
  1 1/2 c  Water
      1 c  Sour cream or evap. milk
 
  Heat vegetable oil in cauce pan.  When hot, add leaf, garlic clove,
  spice clove, bacon, carrots and mushrooms. Add rabbit and simmer
  until browned.
   Pour solution of 1/2 cup vinegar, mixed with 1 to 1-1/2 cups water
  over meat.  Cover pan and simmer until tender. Before removing pan
  from heat, add cream or evaporated milk. Serve hot with dumplings or
  large noodles.
  
  Source:  N.A.H.C. Wild Game Cookbook Author: C. Johnson, Victoria MN
 
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