Instructions: Heat vegetable oil in cauce pan. When hot, add leaf, garlic clove, spice clove, bacon, carrots and mushrooms. Add rabbit and saute until browned.

Pour solution of 1/2 cup vinegar, the chipotle sauce, & the water/wine over meat. Cover pan and simmer until tender. Before removing pan from heat, add sour cream and more chipotle puree if desired. Serve hot with dumplings or large noodles.

I like this with about a teaspoon of Dijon mustard in the final sauce.

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