| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Kentucky |
Casseroles |
8 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Rabbits, cut in pieces |
| 1 |
ts |
Salt |
| 1/4 |
c |
Flour |
| 1/2 |
c |
Butter |
| 1/2 |
c |
Green onion, minced |
| 1/4 |
c |
Parsley, minced |
| 2 |
tb |
Wild Turkey Bourbon, warmed |
| 1 |
lb |
Mushrooms, sliced |
| 2 |
tb |
Mustard |
| 2 |
tb |
Lemon juice |
| 2 |
c |
Light cream |
| 3 |
|
Egg yolks, slightly beaten |
| 1 |
ts |
Salt |
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.
Serves 6-8.
Recipe by: M.J.F. Posted to MC-Recipe Digest V1 #581 by CHEFFREE@aol.com on
Apr 20, 1997
A Message from our Provider:
“Hell! . . . I’d forgotten about that!”