| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | French | French, Main dish, Meats | 4 | Servings |
INGREDIENTS
| 1 | Large domestic rabbit | |
| Salt | ||
| 3 | 1/2 pints of whipping cream | |
| Pepper | ||
| Danielle Caucanas | ||
| Reims, France | ||
| July 1978 |
INSTRUCTIONS
Bake in an open casserole at 325F. for two to three hours. The oval French glazed earthenware casserole dishes are the best. A large New Zealand Red rabbit or one that size is the best. This will fill a large casserole dish. The French remove the eyes, but leave the head attached. Sounds gross to American tastes, but the head has some of the tenderest meat on the rabbit and surprisingly a large amount. French children (mine as well) fight over who gets the head. Serve with roasted carrots and potatoes. Danielle says that since she is not a good cook and hates to cook, this dish is easy to prepare and serve. It still has that marvelous French flair that is incomparable. Oh yes, serve also with crusty baguettes of French bread and a very dry Chardonnay. Come to think of it, a good dry Cabernet Sauvignon or Pinot Noir wouldn't be bad either. Submission and comments by John Hartman, Indianapolis, IN 12 APR 1996 Posted to MM-Recipes Digest V4 #080 by [email protected] (John Hartman) on Mar 20, 1997
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