Sauteed Rabbit with Sour Cream and Bacon

1 rabbit, (cut into joints)

½ cup flour seasoned with

1 tsp. salt

1 ½ tsp. Dry Mustard

1 tsp. thyme

½ tsp. freshly ground pepper

5-6 rather thick bacon rashers

½ cup chicken or beef stock

1 cup sour cream

2 tbsp. parsley, (chopped)

1 tsp. salt

• Shake the pieces of rabbit in a plastic bag with the seasoned flour.

• Saute the bacon until just crisp.

• Remove and keep it warm wrapped in absorbent paper.

• Heat the bacon fat and brown rabbit pieces in the fat on both sides.

• Reduce heat and add the stock.

• Cover pan and simmer 10 – 15 minutes, or until rabbit is tender.

• Transfer to a hot platters and skim of all but 2 tbsp. of the fat from the pan.

• Add sour cream, chopped parsley and salt.

• Stir over and medium heat till well mixed and heated through, but do not boil.

• Spoon the sauce around rabbit and serve with mashed potatoes.