Creole Marsh Rabbit

Recipe Ingredients

1		Muskrat - cut serving pieces
		Vinegar
		Water
4		Onion
4		Bay leaves
12		Whole cloves
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
3 tablespoons	45ml	Bacon drippings
1 cup	237ml	Sour cream
1/2 cup	73g / 2.6oz	Diced stewed prunes

Recipe Instructions

Marinate meat in equal amounts of water and vinegar to cover, with onion, bay leaves, cloves, salt, and pepper, refrigerated, for two days. Be sure the meat is always covered with liquid. Drain meat and pat dry; reserve the marinade. Sear meat on all sides in hot fat. Drain off fat and add enough marinade to cover pieces of meat. Cover skillet and simmer until tender, about 30 minutes. Just before serving add sour cream and prunes. Bring to a rapid boil; discard bay leaves. Serve with fried bread triangles and the sauce poured over.

This recipe yields 3 to 4 servings.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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