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Creamy Rabbit Casserole

2 rabbits, cut into pieces
5 T. butter
1 med. onion, chopped
1 1/2 c. heavy cream
1/3 c. vinegar
salt and pepper to taste
1/2 tsp. thyme

In a Dutch oven melt 3 T. butter and brown the rabbit pieces. Remove and set aside.

Add remaining 2 T. butter and saute onion until clear. Return rabbit to pan.

Mix remaining ingredients and pour half of this over rabbit. Cover and simmer over very low heat for 1 hr.

Skim off fat and add remaining cream mixture. Heat gently for 10 mins., until sauce thickens.

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