2 cottontail rabbits, or 1 domestic rabbit, cut into serving pieces
Salt
2 tablespoons unsalted butter
2 tablespoons flour
1 to 2 cups chicken stock
1 onion, sliced root to tip
Zest of a lemon, cut into wide strips (white pith removed)
2 to 3 bay leaves
1/4 cup lemon juice
2 tablespoons capers
1/2 cup sour cream
White wine to taste, at least 2 tablespoons
Black pepper

Salt the rabbit pieces well and set aside for 10 minutes

Using a Dutch Oven (yes I have other pot’s and frying pans. Why do you ask?) brown the pieces of rabbit with one tablespoon of butter. Don’t crowd them together leave room and do more then on batch if necessary. Med-High heat works best on my stove.

Add tablespoon of butter, then the sliced onion and cook until the edges just begin to brown. Sprinkle with flour.

Cook, stirring often, until the flour turns golden. As always don’t forget to scrape the bottom of the pan while stirring to prevent burning.

Add the rabbit to the pot and add enough chicken stock to cover.

Add the lemon zest, bay leaves and lemon juice and bring to a simmer.

Cook until meat begins to fall off bone. Usually 1 1/2 to 3 hours depending on age of the rabbit. Note: I fish out the rabbit and debone it returning the meat to the stew.

Add the sour cream, capers and as wine to taste.

Add black pepper to taste.

Check for saltiness and add salt to taste as well.