Rabbit In Cream
Ingredients
1 Rabbit or Hare
1/4 lb Lean Bacon thinly sliced
1/4 lb Fat Salt Pork thinly sliced
Fresh Herbs
2 tablespoons Butter
6 tablespoons fine Champagne
3/4 pint fresh Cream
Stock or Dry White Wine
Salt And Pepper
Method
Cut rabbit, or hare, into serving pieces. Line an earthenware casserole just large enought to hold rabbit, with alternating thin strips of lean bacon and fat salt pork. Cover this bed with aromatic herbs (tarragon, thyme, rosemary); saute 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 pepper.
Place casserole on an asbestos mat and start cooking at a low heat. After 30 minutes cover rabbit pieces with fresh cream and a little stock or dry white wine. Cover casserole and simmer for about 3 hours. Serve from the casserole.
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