Kentucky Rabbit

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Rabbits - cut in pieces
1 teaspoon	5ml	Salt
1/4 cup	15g / 0.5oz	Flour
1/2 cup	99g / 3.5oz	Butter
1/2 cup	31g / 1.1oz	Green onion - minced
1/4 cup	23g / 0.8oz	Parsley - minced
2 tablespoons	30ml	Wild turkey bourbon - warmed
1 lb	454g / 16oz	Mushrooms - sliced
2 tablespoons	30ml	Mustard
2 tablespoons	30ml	Lemon juice
2 cups	474ml	Light cream
3		Egg yolks - slightly beaten
1 teaspoon	5ml	Salt

Recipe Instructions

Pre-heat oven to 375F. Sprinkle rabbit with salt and flour, shake off excess. Melt 5 tbsp. Butter in large skillet and saute' rabbit until browned. Transfer browned pieces to 4 quart casserole. Add wild turkey bourbon and pan juices from skillet to casserole. In skillet cook onion, parsley and mushrooms in remaining butter.

Blend in mustard, cream, lemon juice, and bring just to a boil, being careful not to boil. Pour over rabbit in casserole. Cover and bake about 50 minutes in 375F. Oven, allowing 20 minutes to the pound. Remove casserole from oven and drain liquid from casserole to skillet. Boil liquid 1 minute and blend 1/2 cup hot liquid slowly into egg yolks and return mixture to pan. Cook over low heat, stirring constantly until thickened. Pour over rabbit in casserole.

Source:
Kathy Cox

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