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Title: Rabbit Baked in Tarragon Mustard, Garlic, & C
Categories: Entree Game
Yield: 6 Servings
| 2 | Rabbits; cut in serving pieces | |
| 3 | tb | Tarragon mustard (see below) |
| 2 | tb | Garlic; minced |
| 1/3 | c | Parsley; minced |
| Salt | ||
| 3 | tb | Red wine vinegar |
| 1 | c | Chicken broth |
| 3/4 | c | Heavy cream |
| Freshly ground pepper | ||
| 1 | tb | To 2 tbsp parsley; chopped |
| TARRAGON MUSTARD | ||
| Use commercial, or mix: | ||
| 3 | tb | Dijon mustard |
| 1/2 | ts | Dried tarragon |
If Tarragon Mustard is not available, use a Dijon mustard to which you add 1/2 teaspoon of dried tarragon per 3 tablespoons mustard.
Coat the rabbit pieces with the mustard. Mix the minced garlic and minced parsley together with a little salt, and sprinkle half over the rabbit.
Combine the vinegar and broth and pour into a large baking dish. Trickle the remaining garlic and minced parsley over, then put the rabbit pieces on top.
Bring to a boil, then cover the baking dish and bake in a preheated 350 F degree oven for an hour. Check after 45 minutes to see if tender and turn the pieces of rabbit. When tender throughout, remove rabbit and keep warm.
Pour the cream into the juices in the casserole and boil to reduce the liquid by half or more - it should have the consistency of a light cream sauce.
Salt and pepper the rabbit pieces and return them to the casserole. Spoon sauce over and taste to correct seasoning if necessary. Sprinkle chopped parsley on top and serve.
_The L. L. Bean Game & Fish Cookbook_, Angus Cameron & Judith Jones, 1983; Random House. ISBN 0-394-51191-3. Typos by Jeff Pruett.
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