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Rascally Rabbits
By Cheri Eby--Author of Cooking on Location
Never had the pleasure of dining on rabbit? Now is your chance. They're great when baked, roasted or pan fried and served with cream gravy. Rabbit can be substituted for chicken in recipes such as fricassee, coq au vin and a la king.
If a recipe calls for the animal to be dismembered, fear not--it's just like cutting up a chicken. One warning: Wild rabbits can have Tularemia spores on them, and they can be transmitted to humans. Always wear rubber or other non-porous gloves while handling the rabbit prior to cooking. The heat during cooking will kill the spores.
Rabbit In Mushroom Cream Gravy Serves 4-5
2 rabbits, dismembered
flour
6 tbls. butter
2 cloves of garlic, peeled and sliced thin
1 1/2 c. chicken broth
1/2 c. white wine
1 tsp. dried tarragon
1/2 pound small white mushrooms, washed
salt and pepper to taste
1 tbls. Marsala wine (optional)
1 1/2 c. heavy cream
Preheat oven to 350 degrees. Melt the butter in a heavy, oven-proof casserole dish. Dredge the rabbit pieces in flour and then add to the melted butter. Brown the pieces on both sides. Add the garlic, chicken broth, wine, tarragon and mushrooms. Add salt and pepper to taste. Cover the casserole and place in the oven. Cook for about 45 minutes. Check every once in a while to see if you need to add more chicken broth. Remove the casserole from the oven and place on burner top over medium-high heat. Stir in the Marsala, then slowly stir in the cream. Continue to cook until hot, but do not bring to a boil. Serve with mashed potatoes and asparagus or other green vegetable.
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