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1 lg Rabbit; cut into pieces
2 tb Vegetable oil
1 Bay leaf; crumbled
1 Clove garlic; chopped
1 Clove (the spice)
2 tb Bacon; diced
2 sm Carrots; chopped
1/2 c Vinegar (a little less if using lots of a sour Chipotle sauce like bufalo)
1 1/2 c Water -or- 1 1/4 c Water -and- 1/4 c White wine
1 c Sour cream
Chipotle sauce or puree to taste
Heat vegetable oil in cauce pan. When hot, add leaf, garlic clove, spice clove, bacon, carrots and mushrooms. Add rabbit and saute until browned.
Pour solution of 1/2 cup vinegar, the chipotle sauce, & the water/wine over meat. Cover pan and simmer until tender. Before removing pan from heat, add sour cream and more chipotle puree if desired. Serve hot with dumplings or large noodles.
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