Rabbit with Sour Cream and Dried Cherries
By Dixie Dave Minar

2 wild or 1 large tame rabbit
4 bay leaves
1-1/2 cups of sour cream
1 quart of chicken gravy (or stock)
Black pepper
Flour to dredge
½ cup Cherry Schnapps
1 cup dried cherries
1 medium onion diced fine
2 cloves of garlic diced fine

Cut the rabbit into serving size pieces. Dredge in flour. Brown in batches
so as not to crowd too many at a time. Saute onions and garlic for about 1
minute, then add cherries and Schnapps.

Cook for 2 minutes. Add gravy, black pepper, sour cream and bay leaf. Mix
well.

Bake at 350 degrees for about 1-1/2 hours, or until tender. Serve over
buttered noodles