Rabbit In Sour Cream And Mustard Sauce - cooking recipe

Ingredients

3 rabbits, cut up
5 to 6 Tbsp. flour
salt
1/2 tsp. pepper
4 Tbsp. lard or oil
4 medium onions, diced
2 cloves garlic, minced
2 bay leaves
1 tsp. marjoram
1/2 tsp. powdered thyme
1 1/2 tsp. dry mustard
2 tsp. Worcestershire sauce
1 c. chicken broth
1/2 c. dry vermouth
1/2 lb. mushrooms, sliced and sauteed in butter
1 c. sour cream
2 Tbsp. chopped parsley

Preparation

Shake the rabbit pieces with flour, 1 teaspoon salt and pepper.
In a large casserole or Dutch oven, saute the rabbit in lard or oil over medium heat until browned on all sides, about 10 minutes. During this browning, add onion and garlic.