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1 hare, dressed, skinned and cut in serving size pieces
¼ C. diced bacon or salt pork
3 T. bacon fat
½ C. flour, seasoned with salt and pepper
1 can condensed tomato soup
2 t. dry onion flakes
1 t. sugar
Heat the fat in Dutch oven with the salt pork or bacon. Dredge meat in seasoned flour, and sear well on all sides in the hot fat. Blend tomato soup in 4 C. hot water and add to meat. Add onion flakes and sugar. If necessary, add water to just cover everything. Cook all day at low heat.
hare, cut in serving size pieces
2 t. minced onion
½ C. red wine
1 can condensed cream of mushroom soup
1 C. sour cream
dash Worcestershire sauce
Sprinkle serving size pieces with salt, pepper, and paprika. In a separate container, mix red wine, cream of mushroom soup, sour cream, Worcestershire sauce, and minced onion. Put the hare in a crockpot or Dutch oven and pour the sauce over it. Cook all day at low heat.
1 or 2 rabbits, cut up
Flour, salt and pepper to taste
1/4 c. water
1/4 c. wine
2 cans cream of mushroom soup
1 clove garlic
1 bay leaf
2 or 3 strips bacon
2 onions, sliced
Boil rabbit pieces 1 hour. Dry thoroughly; shake in bag with flour, salt and pepper. Braise rabbit pieces in pressure saucepan in small amount of shortening. Add water, wine, soup, onion, Worcestershire sauce, Tabasco sauce, garlic and bay leaf. Place strips of bacon over rabbit. Close cooker. Process 20 to 25 minutes at 10 lb pressure.
1 large or 2 small rabbits, cut in serving pieces
1 c. vinegar
1 c. beer
1 large onion, sliced
2 Tbsp. mixed pickling spices
1 tsp. salt
6 peppercorns, crushed
3 slices bacon
1 Tbsp. sugar
3 Tbsp. flour
1/2 c. sour cream
Combine vinegar, beer, sliced onion, spices, salt and pepper in a large glass, earthenware or enamel container. Add rabbit, cover and refrigerate for 1 or 2 days, turning several times. Remove from marinade and reserve 2 cups of marinade for gravy. Pat rabbit dry. Dredge in flour.
Dice bacon and cook over moderate heat until crisp. Remove from fat and set aside. Add rabbit pieces and brown well on all sides, adding a little butter, if necessary. Sprinkle with sugar, cover and cook over moderate heat until tender, about 1 hour, adding a few tablespoons of the marinade to form steam, if necessary. Remove from the pan and keep warm.
Add 3 tablespoons of flour to the drippings, add 2 cups of the marinade and crumbled gingersnaps. Adjust seasoning. Cook and stir until smooth and thickened. Add sour cream and blend. Add rabbit and bacon bits and heat only to serving temperature