Sautéed Rabbit with Sour Cream and Bacon

Ingredients:

1 rabbit, cut into joints
½ cup flour, seasoned with
1 tsp salt
1½ tsp dry mustard or Dijon 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

Instructions:

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

Sautée 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 platter and skim off 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 the rabbit and serve with mashed potatoes.