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Rabbit A La Danielle

ethnic, main dish, meats

1 each large domestic rabbit
1 single salt
1 1/2 pints of whipping
1 cream
1 single pepper

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. Danielle Caucanas Reims, France July 1978 Submission and comments by John Hartman, Indianapolis, IN 22 June 1996

Yield: 4 servings

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