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Title: Rabbit in Cream Sauce
Categories: Game French
Yield: 4 Servings
| 1 | Rabbit (about 2-1/2 lbs) thawed if frozen, cut into servin | |
| Salt, pepper, and freshly grated nutmeg to taste | ||
| 2 | tb | Butter |
| 1 | tb | Vegetable Oil |
| 8 | Shallots, peeled, cut in 1/2 | |
| 1/2 | bn | Tarragon, finely chopped (about 1/2 cup) |
| 1 | c | Dry White Wine |
| 1/2 | c | Chicken stock |
| 1 | c | Creme fraiche |
| 1/2 | c | Whipping cream |
| 1 | tb | Dijon-sytle Mustard |
1. Heat oven to 425 Deg. (F). Season rabbit pieces with salt, pepper, and nutmeg. 2. Heat the butter & cooking oil in a large skillet. Cook rabbit pieces over medium-high heat until browned on all sides. 3. Transfer rabbit pieces to a Dutch oven or another heat-proof dish with a lid. Add Shallots to the pan and saute over medium heat. When Shallots are soft, add half the tarragon, then add the wine and stock and bring to a boil. Simmer, uncovered, for 5 minutes. 4. In a bowl, mix the creme fraiche, cream, and mustard. Scrape this mixture into the skillet , stir well, and when the liquid returns to a boil, pour it over the rabbit. 5. Cover the dish, transfer to the oven, and cook for an hour or until the meat is very tender, turning the pieces once. 6. Transfer the rabbit pieces to a warm serving platter or four warm plates. Taste the sauce and adjust the seasoning as desired. Pour sauce over rabbit and garnish with the remaining tarragon. Serve with rice or noodles and a light red wine such as Beaujolais.
From Chef Luc Pasquier, of the French Consulate in New York City. recipe appeared in the "food" section of the Chicago Tribute Magazine (Sept, 18, 1994)
Posted in the Cooking echo by Bud Cloyd (apologies for any typos)
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