Cut
away the forelegs, breast and belly flesh of the
rabbit, retaining only the saddle and hindlegs
for the roast. Cover the forelegs, etc., with
salted water and simmer to make stock for the
casserole. In a covered flameproof casserole,
melt butter, sauté vegetables lightly. Place rabbit
and seasonings on top of vegetables; add vinegar,
wine and enough stock to cover the bottom of the
casserole ½ inch deep. Cover and simmer until
rabbit is tender, adding more stock only if necessary
to prevent sticking. Remove meat to warming oven.
Dust
vegetables lightly with flour, stir until flour
is blended. Add a ladle of rabbit stock, the lemon
juice and rind, capers, tomato paste and sour cream.
Stir until thoroughly blended and thickened. Put
the sauce through a sieve, forcing the vegetables
through also. Cut the rabbit into serving pieces,
place on platter with dumplings and pour sauce over
all.
Forelegs,
breast and any leftovers can be used to make pate
or see "Leftovers and Luncheon Ideas."
