I can't take full responsibility for this recipe as it was technically Todd's deal, however, I set up all of his mis-en-place so I feel I have partial rights.
This cookbook has never failed to produce the most delicious meals.
Good ol' trusty LL Bean!
Rabbit Baked in Tarragon, Mustard, Garlic and Cream
2 rabbits, pieced
1 tsp. fresh chopped tarragon
3 tblsp. dijon mustard
2 tblsp. minced garlic
1/3 cup minced parsley
3 tblsp. red wine vinegar
1 cup chicken broth
3/4 cup heavy cream
freshly ground pepper
1-2 tblsp. chopped parsley
*You can substitute chicken if you prefer
Preheat oven to 350
1. Coat the rabbit pieces with mustard. Mix the garlic and parsley together with a little salt and sprinkle half over the rabbit.
2. Combine the vinegar and broth and pour into a baking dish. Sprinkle the remaining garlic/parsley mix and put the rabbit pieces on top.
3. Bring to a boil, then cover the baking dish and bake for about an hour.
4. Check after about 45 minutes to see if tender and turn the pieces of the rabbit. When tender throughout, remove the rabbit and keep warm.
5. Pour the cream into the juices in the casserole dish and boil to reduce the liquid by half or more; it should have the consistency of a light cream sauce.
6. Salt and pepper rabbit and return to casserole. Spoon with sauce and adjust seasoning if necessary. Sprinkle chopped parsley on top and serve.
(This recipe came from the 'LL Bean Game and Fish Cookbook' by Angus Cameron and Judith Jones, Random House; 1983)