Rabbit lends itself admirably to rich and flavorful sauces. Here, serving-sized pieces are browned in butter, flamed in brandy, and baked in a mustard cream sauce. Difficulty level: Simple Servings: 4 Total Time : 2 h Preparation Time: 30 min Cooking Time : 1 h 30 min Rest Time :

½ pound small whole mushrooms, washed
1 lemon juice, freshly squeezed
3 thinly sliced green onions
¼ cup minced fresh tarragon leaves
1 rabbit cut up in 12 pieces
Salt and black pepper
¼ cup all-purpose flour
1 ounce butter
¼ cup brandy
2 cups whipping cream
1 cup chicken stock
3 tablespoons Dijon mustard
3 tablespoons mustard seeds
¼ cup minced parsley
2 eggs yolks

Cook the rabbit: Season rabbit pieces with salt and pepper; coat with flour. Melt 5-6 tablespoons of the butter in a wide frying pan over medium-high heat. Cook a few pieces at a time until brown on all sides. Move frying pan into an open area, away from exhaust fans and flammable items. Add brandy and ignite; shake pan until flame dies. Transfer rabbit to a shallow 4-quart baking pan. Melt a knob of butter in the frying pan over medium heat. Add mushrooms; cook slightly, stirring often and deglaze with chicken stock; pour over the rabbit. Add the chopped tarragon and sliced green onions. Cover and bake in a 375°F oven about 45 to 55 minutes or until rabbit is tender.

Finish the sauce: In the frying pan, stir in lemon juice, cream, mustard seeds and Dijon mustard and bring to a boil. Beat the egg yolk with some of the hot liquid; transfer yolk mixture to pan. Cook, stirring constantly, until sauce is thickened; do not boil. Season with salt. Transfer rabbit to a serving dish. Pour sauce over rabbit and sprinkle with chopped parsley and serve immediately.

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