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Braised Herbed Rabbit
1 Rabbit;cut up;
3 tb Butter
1/2 ts Rosemary;dried
1/2 ts Thyme;dried
1 c Sour Cream
1/2 c White Wine
Pre-heat oven to 300F. Melt the butter in a Dutch oven over medium heat. Dredge the rabbit in flour and saute in the butter till browned. Add the wine, cook 10 minutes. Top the rabbit with the onions, sprinkle with the herbs, and pour the sour cream over all. Cover and bake in the oven for 1 1/2 -2 hours, until rabbit is tender. Salt and pepper to taste just before serving.
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