Kentucky Rabbit in a Bourbon Mushroom Cream Sauce
Recipe type: Main Dish
Cuisine: American
Serves: 6-8
- 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
- Pre-heat oven to 375.
- Sprinkle rabbit all over with salt or seasoned salt or Creole seasoning.
- Coat with flour, shake off excess.
- Melt 5 Tbsp butter in large skillet and saute until browned.
- Transfer rabbit to 4 qt (or 9 X 13) casserole.
- Add bourbon and remaining butter to pan juices and cook onion, parsley, and mushrooms until mushrooms are tender.
- Blend in mustard, cream, and lemon juice, and bring just barely to a boil.
- Pour mixture over rabbit in casserole dish.
- Cover and bake about 50 minutes (20 minutes per pound) in oven.
- Remove casserole dish from oven, and drain liquid back into skillet.
- Boil liquid in skillet, then blend ½ cup hot liquid slowly into egg yolks, and return mixture to pan.
- Cook over low heat, stirring until thickened.
- Pour back over rabbit in casserole dish, and serve!
Recipe by The Taste Place at https://www.thetasteplace.com/kentucky-rabbit-a-tasty-and-twisted-easter-dinner/
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