Rabbit Pie
INGREDIENTS:
1 Lg. Rabbit cut in pieces 1/4 ts Marjoram
3 tb Butter 1 c Chicken bouillon
1 Onion, sliced 2 tb Vinegar
1 Carrot, sliced 1/2 c Dry white wine
2 Celery stalks, diced 1/4 c Sour cream
1/4 ts Thyme Salt & pepper
1 Lg. Rabbit cut in pieces 1/4 ts Marjoram
3 tb Butter 1 c Chicken bouillon
1 Onion, sliced 2 tb Vinegar
1 Carrot, sliced 1/2 c Dry white wine
2 Celery stalks, diced 1/4 c Sour cream
1/4 ts Thyme Salt & pepper
In 2-qt casserole, micro butter 1 minute on high to melt. Stir in onion, carrot and celery to coat. Micro on high 2 minutes. In separate bowl, thoroughly mix salt, pepper, thyme, marjoram, bouillon, vinegar and wine. Place rabbit pieces on top of vegetable mixture. Pour wine/seasoning mixture over both. Cover and micro on high 5 minutes. Micro on bake or 60 percent for 7 minutes. Stir. Micro on bake 5 minutes more. Stir in sour cream. Micro on bake for 5 minutes to complete. Serve over buttered noodles.