1    Young rabbit
1/2 c  Flour
1 ts Salt
1 1/2 ts Dry mustard
1 ts Thyme
1/2 ts Freshly ground pepper
5    Or 6 rather thick slices
Bacon
1/2 c  Chicken or beef stock
1 c  Sour cream
2 tb Chopped parsley
1 ts Salt

Cut the rabbit in serving pieces. Shake the pieces well in a plastic
bag with the seasoned flour. Saute the bacon until just crisp. Remove
& keep it warm wrapped in absorbent paper. Heat the bacon fat & brown
the rabbit pieces in the fat on both sides. Reduce the heat & add the
stock. Cover the pan & simmer 10 to 15 minutes, or until the rabbit
is tender. Transfer to a hot platter & skim off all but 2 Tbls. of
fat from the pan. Add the sour cream, chopped parsley, & salt. Stir
over med heat till well mixed & heated through, but do not let it
boil. Spoon the sauce around the rabbit & serve with mashed potatoes.