Brandied Rabbit In Mustard Sauce

[Guidelines for the selection of church attire.] There are no set, specific rules. But there are some personal guidelines. Some of them are: What is the custom of the church? How do the members dress? What can our budget reasonably cover? What standard does the general community condone? What is typically modest? What can be nice enough but not draw attention to ourselves? What is the appropriate dress for the occasion? What clothes enable us to be proper stewards of God’s money? A simple rule is: Clothes should be clean and neat, not flashy but enhancing, and should neither take attention away from nor draw attention to... Our words and walk are more important issues than our dress.

Curtis Thomas

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Grains		Main dish, Meats	1	Servings

INGREDIENTS

1		Rabbit, cut up frying
1	T	Olive oil
1	T	Butter or margarine
1		Onion, cut in four
		Whole cloves
		Bouquet garni *
		Salt to taste
		Brandy
4	T	Whipping cream
1 1/2	T	Grainy coarse Dijon Mustard

INSTRUCTIONS

See Bouquet garni recipe for ingredients. Calories: 311; Protein 27
g.; Carbohydrate 3 g.; Fat 21 g/serving. Wipe meat pieces and trim  off
any fat. Heat olive oil and butter or margarine in large skillet  until
bubbly. Add meat pieces and saute on all sides until browned.  While
browning, press whole cloves into onion chunks (generously).  Add
chunks to skillet in between meat pieces; add Bouquet garni.  Sprinkle
with salt. Generously 'slosh' brandy over top (at least 1/2  cup).
Cover. Cook over medium to low heat about 30 minutes or until  meat is
cooked through. Remove meat pieces from pan and keep warm.  Discard
onion chunks, cloves and Bouquet garni. Increase heat to  medium high.
Add cream and mustard; cook, stirring constantly until  slightly
thickened. Return meat to pan and coat on all sides with  sauce. Serve
at once.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“Love is the doorway through which the human soul passes from selfishness to service. #Jack Hyles”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 476 Calories From Fat: 417 Total Fat: 47.4g Cholesterol: 83.9mg Sodium: 410.8mg Potassium: 224.3mg Carbohydrates: 12.9g Fiber: 2.3g Sugar: 4.7g Protein: 2.6g