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Rabbit A La Danielle

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      Title: RABBIT A LA DANIELLE
 Categories: French, Main dish, Meats
      Yield: 4 Servings
 
      1 ea Large domestic rabbit
      1 x  Salt
      3 ea 1/2 pints of whipping cream
      1 x  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
       12    APR 1996
 
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