Categories: Meats, Misc. 
      Yield: 4 servings 
  
      1    Rabbit, cut into pieces             2    Small carrots, chopped 
      2 tb Vegetable oil                            Mushrooms, optional 
      1    Bay leaf, crumbled                1/2 c  Vinegar 
      1    Garlic clove, chopped           1 1/2 c  Water 
      1    Spice clove                         1 c  Sour cream or evap. milk 
      2 tb Bacon, diced                    
  
  Heat vegetable oil in cauce pan.  When hot, add leaf, garlic clove, spice 
  clove, bacon, carrots and mushrooms.  Add rabbit and simmer until browned. 
   Pour solution of 1/2 cup vinegar, mixed with 1 to 1-1/2 cups water over 
  meat.  Cover pan and simmer until tender.  Before removing pan from heat, 
  add cream or evaporated milk.  Serve hot with dumplings or large noodles. 
   
  Source:  N.A.H.C. Wild Game Cookbook Author: C. Johnson, Victoria MN