2 rabbits, cut into serving pieces
Salt and pepper
4 tablespoons olive oil
1 cup onion, chopped
1 cup carrot, peeled and chopped
1 cup celery, chopped
Flour
2 cans chicken broth
1/2 cup sherry
2 teaspoons tarragon
1 cup heavy whipping cream
1 tablespoon Dijon mustard
1/4 cup parsley, minced
Season rabbit with salt and pepper. Place olive oil in skillet and
brown rabbit. Remove meat and drain on paper towel. Add onion, carrot
and celery to skillet. Saute 5 minutes. Stir in enough flour to make
a paste. Blend in broth, sherry and tarragon. Return rabbit to skillet.
Bring sauce to a boil and reduce heat to simmer. Baste meat frequently
for 45−60 minutes. Remove rabbit to serving platter and keep warm in
oven. Strain and degrease sauce, discarding vegetables. Return remaining
sauce to skillet and add cream. Simmer until thickened, stirring
frequently. Remove from heat and add mustard and parsley. Pour sauce
over rabbit and serve.
