Rabbit a la danielle

4 Servings

Ingredients

Quantity Ingredient
1 each Large domestic rabbit
1 x Salt
1½ Pints of whipping
Cream
Danielle Caucanas
Reims, France
July 1978 Submission and
1 x Pepper

Directions

Bake in an open casserole at 325F. for two to three hours. The oval French glazed earthenware casserole dishes are the best. A large New Zealand Red rabbit or one that size is the best. This will fill a large casserole dish. The French remove the eyes, but leave the head attached. Sounds gross to American tastes, but the head has some of the tenderest meat on the rabbit and surprisingly a large amount.

French children (mine as well) fight over who gets the head. Serve with roasted carrots and potatoes. Danielle says that since she is not a good cook and hates to cook, this dish is easy to prepare and serve. It still has that marvelous French flair that is incomparable.

Oh yes, serve also with crusty baguettes of French bread and a very dry Chardonnay. Come to think of it, a good dry Cabernet Sauvignon or Pinot Noir wouldn't be bad either.

comments by John Hartman, Indianapolis, IN 22 June 1996

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