Kentucky rabbit

Yield: 8 Servings

Measure Ingredient
2½ pounds Rabbits, cut in pieces
1 teaspoon Salt
¼ cup Flour
½ cup Butter
½ cup Green onion, minced
¼ cup Parsley, minced
2 tablespoons Wild Turkey Bourbon, warmed
1 pounds Mushrooms, sliced
2 tablespoons Mustard
2 tablespoons Lemon juice
2 cups Light cream
3 \N Egg yolks, slightly beaten
1 teaspoon Salt

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 ½ 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@... on Apr 20, 1997

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