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~ 2 rabbits cut into pieces
~ 5 tbsp butter
~ 1 medium onion, chopped
~ 1 1/2 cups heavy cream
~ 1/3 cup vinegar
~ salt and pepper to taste
~ 1/2 tsp thyme
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In a Dutch oven melt 3 Tbsp butter and brown the rabbit pieces. Remove and set aside.
Add remaining 2 Tbsp butter and saute onion till clear. Return rabbit to pan.
Mix remaining ingredients and pour half of this over rabbit. Cover and simmer over very low heat for 1 hour.
Skim off fat and add remaining cream mixture. Heat gently for 10 minutes until sauce thickens.
Serve and Enjoy!
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