Rabbit Baked In Clay With Wild Mushrooms And Sour Cream Pecheny

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Most of us into mexican cooking just happen to have clay pots in our inventory of cookware. The following is a recipe from byelorussia which can also be made with either chicken or goose. They serve this with their world famous potato pancakes.

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Steps

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Soak the dried mushrooms in cup water for 1 hour.

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Drain , pat dry with paper towels , chop fine , and set aside.

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Reserve the soaking liquid for another use.

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In a large skillet , fry the bacon over medium heat for about 5 minutes.

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When it has rendered its fat , remove the bacon with a slotted spoon and set aside to drain on paper towels.

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Add the rabbit , a few pieces at a time , to the bacon drippings and brown on all sides over medium heat.

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Transfer the browned pieces as they are done to a large unglazed earthenware casserole with a lid.

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Wipe out the skillet and melt 4 tablespoons of the butter in it over medium heat.

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Add the onions , parsnip , and dried mushrooms , and saut , stirring occasionally , until the vegetables are softened and lightly colored , about 10 minutes.

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Meanwhile , preheat the oven to 350 degrees f.

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Combine the ingredients for the bouquet garni in a cheesecloth bag and add the bouquet garni and the stock to the skillet.

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Bring to a boil , and boil for 1 .

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Ingredients

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dried wild mushrooms, bacon, rabbits, unsalted butter, onions, parsnip, chicken stock, parsley, bay leaves, black peppercorns, salt & freshly ground black pepper, wild mushroom, heavy cream, sour cream, dry vermouth, fresh parsley