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Cream Rabbit Casserole

5 tbl Butter
2 x Rabbits cut into pieces
1 1/2 cup Thick cream
1/3 cup Vinegar
5 x Scallions diced
Salt to taste
Freshly-ground black pepper to taste
1/2 tsp Thyme

Melt 3 tablespoons of butter in casserole and brown the rabbit pieces lightly in it. Mix the cream, vinegar, scallions, salt, pepper, herbs and remaining butter. Pour half the cream mixture over the rabbit. Cover casserole and simmer over very low heat for an hour. Be careful not to burn the mixture. Skim off the butter and add remaining cream mixture. Heat gently for 10 minutes until sauce thickens.

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