Rabbit in Sour Cream Sauce with Bacon

You know those meals that your husband and kids talk about for days?  This is one of those meals.  Every time we hunt or butcher rabbits, this is always on the menu.


  • 1 rabbit, cut into pieces, or 6 or so tenderloins.
  • 1/2 c flour
  • 1 tsp salt
  • 1 1/2 tsp dry mustard
  • 1 tsp thyme
  • 1/2 tsp pepper
  • Bacon – 6-8 slices, chopped
  • 1/2 c chicken or rabbit broth
  • 1c sour cream
  • 2tb parsley
  • Salt and pepper to taste


  1. Heat a skillet over medium high heat.  Once heated, cook your bacon until crisp.  Remove bacon with a slotted spoon, leaving fat behind.
  2. Combine dry seasonings in the flour, mix well.  Coat your rabbit with the flour mixture.
  3. Brown your rabbit pieces in the bacon fat, turning to brown all sides.
  4. Once brown, pour in chicken or rabbit broth.  Cover and simmer 20-30 minutes.
  5. Remove from heat, remove rabbit and stir in sour cream, parsley and salt/pepper to taste.
  6. Heat gently, if necessary, avoid boiling.  You can return the rabbit to the sauce, or just coat the rabbit with the sauce once its on your plate.

I would assume this would be just as tasty with chicken, considering rabbit and chicken taste similar.

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