- 2-3 rabbits (squirrel or pheasant may be used instead)
- 6-8 Tbsp. butter
- 1/4 cup oil
- Dijon or herbed mustard
- lemon juice (optional)
- 1 medium onion, chopped
- 1/2 cup chopped mushrooms
- 2 cups heavy cream (canned may be used)
Clean and cut rabbit in serving size pieces. Soak in salted water at least 1 hour, overnight if possible. Pat dry. Dust with flour and saute in heavy skillet in butter and oil until browned. Remove and spread pieces liberally with mustard. Place in shallow baking dish. Saute onion and mushrooms in remaining oil several minutes. Add salt and pepper, to taste; blend in cream and heat through. Pour mixture over rabbit. Bake at 350 degrees F for 30-40 minutes or until tender. Salt to taste; add a few drops of lemon juice if desired. Serve immediately.
By Robin from Washington, IA
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