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Discussion Starter · #1 ·
my fav recepy.
cut body or rabbit in to pices( every piece all time with bone) marinade 3-5 hours or night in lemon juice or lil bit og white winegar
put in deep pot, add alot of fat sour cream. can add balck peper too and salt by ur taste.
350F in oven for 1 hour, covered. very tasty/but sour cream need to be fat
i add some small mushrooms to pot too-champignons
 

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QUOTE(Katerina @ Oct 23 2009, 11:45 PM) <{POST_SNAPBACK}>my fav recepy.
cut body or rabbit in to pices( every piece all time with bone) marinade 3-5 hours or night in lemon juice or lil bit og white winegar
put in deep pot, add alot of fat sour cream. can add balck peper too and salt by ur taste.
350F in oven for 1 hour, covered. very tasty/but sour cream need to be fat
i add some small mushrooms to pot too-champignons
Our cousin just went champignon hunting last month...he filled the back seat and the trunk of his 80's style pimp mobile. He brought us a large bag of them all cleaned! I never knew you could find something like that around here. They were beautiful and huge, some were a good 6+ inches!

Link here...
 
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