Kentucky Rabbit in a Bourbon Mushroom Cream Sauce
Recipe type: Main Dish
Cuisine: American
Serves: 6-8
 
(If 2 Pounds) 13 PointsPlus for 6 servings, 10 PointsPlus if 8 servings. (If 3 Pounds) 15 PointsPlus for 6 servings, 12 PointsPlus if 8 servings.
Ingredients
  • 2-3 Pounds rabbit, cut in pieces
  • 1+ Tsp salt (I used Creole Seasoning)
  • ¼ Cup flour
  • ½ Cup butter
  • ½ Cup green onion, diced
  • ¼ Cup parsley, minced
  • 2 Tbsp bourbon, warmed
  • 1 Pound mushrooms, sliced
  • 2 Tbsp mustard (I used whole grain mustard)
  • 2 Tbsp lemon juice
  • 2 Cups light cream
  • 3 Egg yolks, lightly beaten
Instructions
  1. Pre-heat oven to 375.
  2. Sprinkle rabbit all over with salt or seasoned salt or Creole seasoning.
  3. Coat with flour, shake off excess.
  4. Melt 5 Tbsp butter in large skillet and saute until browned.
  5. Transfer rabbit to 4 qt (or 9 X 13) casserole.
  6. Add bourbon and remaining butter to pan juices and cook onion, parsley, and mushrooms until mushrooms are tender.
  7. Blend in mustard, cream, and lemon juice, and bring just barely to a boil.
  8. Pour mixture over rabbit in casserole dish.
  9. Cover and bake about 50 minutes (20 minutes per pound) in oven.
  10. Remove casserole dish from oven, and drain liquid back into skillet.
  11. Boil liquid in skillet, then blend ½ cup hot liquid slowly into egg yolks, and return mixture to pan.
  12. Cook over low heat, stirring until thickened.
  13. Pour back over rabbit in casserole dish, and serve!
Recipe by The Taste Place at http://www.thetasteplace.com/2012/04/07/kentucky-rabbit-a-tasty-and-twisted-easter-dinner/