Cut the rabbit in serving pieces. Shake the pieces well in a plastic bag with the seasoned flour. Saute the bacon until just crisp. Remove & keep it warm wrapped in absorbent paper. Heat the bacon fat & brown the rabbit pieces in the fat on both sides. Reduce the heat & add the stock. Cover the pan & simmer 10 to 15 minutes, or until the rabbit is tender. Transfer to a hot platter & skim off all but 2 Tbls. of fat from the pan. Add the sour cream, chopped parsley, & salt. Stir over med heat till well mixed & heated through, but do not let it boil. Spoon the sauce around the rabbit & serve with mashed potatoes. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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|Serving Size: 1 Serving (446g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1024 (70%)|
|Amt Per Serving||% DV|
|Total Fat 113.8g||152 %|
|Saturated Fat 45.4g||227 %|
|Monounsaturated Fat 44.6g|
|Polyunsanturated Fat 10.9g|
|Cholesterol 203.9mg||63 %|
|Sodium 1549.6mg||53 %|
|Potassium 948.9mg||25 %|
|Total Carbohydrate 75.9g||22 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 68.6g|
|Protein 35g||50 %|
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Calories per serving: 1458
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