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Rabbit Or Pheasant Stew

1 rabbit or pheasant - (to 2) -- cut up
Salt -- to taste
Freshly-ground black pepper -- to taste
Paprika -- to taste
1 cup sour cream
1 cup cream of mushroom soup
1/4 teaspoon Worcestershire sauce
2 tablespoons instant onions

Season cut up meat. Mix sour cream, soup and Worcestershire sauce. Add instant onions. Cook in slow cooker on LOW for 8 hours.

Some general comments about this recipe:

Sour Cream: O.k. So sour cream is just sweet cream that's been dosed up with either vinegar or it's had some sort of bacteria added to it to thicken it up and create the tart flavor. Other than crème fraiche, oh, wait, doesn't everyone have a container of crème fraiche in their fridge, there really isn't that much of a substitute that I've found. But I'll keep looking. At at the prices that they're charging around here for crème fraiche, it's not going to be crème fraiche. If you know what I mean.

Paprika: Made from dried red chili peppers, paprika is typically associated with Hungarian or Spanish Paprika. Both have a bit of bite to them, so be aware of what you're using. Most of what is sold in North America is sweet paprika, made from dehydrated red bell peppers, and is used more for the red coloring aspect than the flavor. Oddly enough, the word 'paprika' means 'paprika' in Hungarian. I had to think about that for a while. Anyways. If you don't have any paprika, then for every teaspoon, you can substitute 1/2 teaspoon of ground red chili.

Worcestershire Sauce: This condiment was first sold way back in 1837, and apparently the formulation hasn't changed all that much since then. No, I don't have any personal knowledge of that. The UK version and the Canadian version are basically the same recipe, but the US version is made with distilled white vinegar and the original version is made with malt vinegar. It's pronounced woos-ter-shire according to Mom. If you don't have any on hand, well, that's a tough one. Try using soy sauce, fish sauce or steak sauce. The flavor is so unique, at least in my opinion, there really isn't a substitution.

Cream of Mushroom Soup: In my experience, cream soups are used fairly frequently in slow cookers. Sometimes, the recipe calls for the addition of water, but most of the time not. If I don't have any of the cream soup that is called for in the recipe, I simply substitute some other cream soup I have on hand. Not exactly what the recipe called for, but close enough, and I don't think that there's that much difference between brand name soup and house label soup. You'll have to try that yourself.

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