Hazel'S Hassenpfeffer(Rabbit) - cooking recipe

Ingredients

1 (2 1/2 to 3 lb.) hare
2 Tbsp. chopped bacon
1 bay leaf
1 clove garlic
1 Tbsp. mustard seed
1/4 c. canned mushrooms
2 Tbsp. butter
2 chopped carrots
8 cloves
salt and pepper to taste
1 chopped onion
1 c. cream

Preparation

Skin, dress, draw and clean hare.
Cut meat from bones.
Melt butter in saucepan.
Add bacon, carrots, bay leaf, cloves, garlic, salt, pepper, mustard seed, onion, mushrooms and hare meat.
Brown well.
Add 1 cup water or vinegar.
Cover and simmer until tender, about an hour.
Add cream; mix well and serve.
Use young rabbits and hares weighing 2 to 3 pounds.
Do not eat those with unpleasant odors.
They should be drawn and cleaned as soon as possible after killing, but need not be skinned until time to cook.
We used cottontail rabbits; never did have to raise rabbits, as we always found them around the hay fields.