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Rabbit in Cream
- Serves
4
- Difficulty
Easy
Published 1963
Ingredients
1 ¼ pound ¼ pound </
Method
Cut rabbit (or hare) into serving pieces. Line an earthenware casserole just large enough to hold rabbit, with alternating thin strips of lean bacon and fat salt pork. Cover this bed with aromatic herbs (tarragon, thyme, rosemary); sauté rabbit pieces in butter until golden; place them on bed of herbs and pour over fine champagne or other quality brandy. Season to taste with salt and pep
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I'm a big fan of both rabbit and hare. If I get rabbit I often make lapin à la moutarde. This is not so different, just without the mustard. I made it with hare from The Wild Meat Company, and the lack of mustard allows the lovely gamey flavour of the hare to be fully appreciated. It's probably worth noting that the fine champagne mentioned is a specific type of cognac. I used bacon lardons and I also threw in some whole shallots for a little bit more flavour.