Rabbit Shortcake

Name: Rabbit Shortcake
Cuisine: American
Ingredients: 2 tablespoons baking powder; 2 scant teaspoons sugar; 1 large rabbit (about 5 pounds); ½ cup all-purpose flour; 12 shallots, halved; 1 cup fresh cranberries; 4 medium parsnips, peeled and cut into 2-inch julienne; 1 cup dry vermouth; 2 cups Brown Sauce, reduced to 1 cup; 3 cups sour cream; ½ cup heavy cream; ¼ cup plus 1 tablespoon honey mustard; Freshly grated nutmeg; Salt and freshly milled black pepper; Salt and freshly milled black pepper; ¼ cup chopped fresh parsley