1 Lg. Rabbit cut in pieces
3 tbsp Butter
1 Onion, sliced
1 Carrot, sliced
2 Celery stalks, diced
1/4 tsp Thyme
1/4 tsp Marjoram
1 cup Chicken bouillon
2 tbsp Vinegar
1/2 cup Dry white wine
1/4 cup Sour cream
Salt & pepper
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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.
Source: N.A.H.C. Wild Game Cookbook Author: Paula Del Giudice
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