The Art of Dutch Cooking/C. Countess Van Limburg Stirum 2001

Stewed Hare or Rabbit (Gestoofde haas of Konijn)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 hare or 2 rabbits 1/2 pound and 2 tablesoons butter salt and pepper
6 slices fat, smoked bacon 2 cups sour cream 4 tablespoons flour
1 cup bouillon 1 teaspoon grated lemon rind



1 Cut the legs in two, rump in six, pieces. Saute in butter for 20 minutes. Sprinkle with salt and pepper. Cover the bottom of a pot with bacon slices and cover these with the rabbit pieces and the drippings. Pour in the sour cream. Cover the pot well and steam in a 325 F. oven for 2-1/2 to 3 hours. Take the game out. Mix 2 tablespoons butter and the flour with a fork on a plate and add to the sauce. Stir in the bouillon; you should have a cream-and not too thin. Pour through a fine sieve. Add some extra pepper and the grated lemon rind.

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