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Serves 6 - 8
Can be served over pasta.
2 whole rabbits, cut into serving pieces OR 3 pairs of Border Range hindquarters
Salt and pepper
4 tblsp. olive oil
1 cup onion, chopped
1 cup carrot, peeled and chopped
1 cup celery, chopped
Flour
4 cups chicken broth
½ cup sherry
2 tsp. tarragon
1 cup heave whipping cream
1 tblsp. Dijon mustard
¼ cup parsley, minced
- Season the meat with salt and pepper.
- Place olive oil in skillet and brown rabbit.
- Remove meat and drain on paper towel.
- Add onion, carrot and celery to skillet. Sauté 5 minutes.
- Stir in enough flour to make a paste.
- Blend in broth, sherry and tarragon.
- Return rabbit to skillet.
- Bring sauce to a boil and reduce heat to simmer.
- Baste meat frequently for 45-60 minutes.
- Remove rabbit to serving platter and keep warm in oven.
- Strain and degrease sauce, discarding vegetables.
- Return remaining sauce to skillet and add cream.
- Simmer until thickened, stirring frequently.
- Remove from heat and add mustard and parsley.
Pour over sauce over rabbit and serve.
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