Rabbit In Cream

I hesitated to include this photo, but it is important to understand that your food didn't just show up on the plate in the finished form.

This was surprisingly easy to make. I wasn't so sure about cutting it into serving pieces, but it went well (the joints are easier to dislodge than a chicken as the bones are smaller). I saved the carcass for stock tomorrow.

I served it over homemade egg noodles.

You Will Need:

1 three to four pound rabbit cut into serving pieces
Flour for dredging
salt and pepper to taste for flour
5 tablespoons butter
2 onions, chopped
6 whole allspice
5 juniper berries
2 bay leaves
5 whole cloves
1 teaspoon dried thyme
1/4 cup cider vinegar
2-3 cups chicken stock
1/2 cup heavy cream
2 tablespoons butter
2 tablespoons flour
1 tablespoon apricot jam

Clean and cut the rabbit into serving pieces. Dredge in flour. Melt butter in a heavy dutch oven and brown the pieces removing them to a plate when finished. When meat is finished being browned fry the onion in the pot until soft but not browned. Add the rabbit back to the pot along with the allspice, cloves, juniper, thyme, bay leaves, cider vinegar, and enough chicken stock to cover everything completely. Bring to a boil, then cover (leaving a tiny slot for steam to escape) and simmer for 45 minutes to an hour or until tender.

Melt the butter and add flour. Cook until foamy and then whisk it into the pot. Cook three minutes. Stir in the cream and apricot jam. Serve hot over noodles.