INGREDIENTS

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. Danielle Caucanas Reims, France
July 1978 Submission and comments by John Hartman, Indianapolis, IN
Posted to MM-Recipes Digest V4 #080 by hartman@indy.net (John  Hartman)
on Mar 20, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: <1
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 72.7mg
Potassium: 2.7mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g