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From the Kitchen of: Pepper
Source: The Hunters Guide and Cookbook
| 1 or 2 | Rabbit | |
| Salt and Pepper to Taste | ||
| 1 | c. | Sour Cream |
| 1 | can | Cream Mushroom Soup |
| 1/4 | tsp. | Worcestershire Sauce |
| 1 | med. | Onion, chopped |
| Paprika |
Cut the rabbits into serving-sized pieces and sprinkle with the salt, pepper and paprika. Place into a slow cooker. Mix the condensed cream of mushroom soup, sour cream, Worcestershire sauce and chopped onion together. Pour over the rabbit. Cook on a low setting for 7 to 8 hours or until fork tender. This recipe is from The Hunters Guide and Cookbook; copyright 1983 by Gene L.Skramstad; ISBN 0-87970-160-9.