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Title: Rabbit Baked in Tarragon Mustard, Garlic, and Cream - Llb
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.
From: Jeff Pruett Date: 17 Dec 96 National Cooking Echo Ä
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