My Last Supper by Melanie Dunea

Author:Melanie Dunea
Language: eng
Format: epub
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2011-09-03T16:00:00+00:00

Serves 4

3-pound rabbit, cut into 8 pieces

1 tablespoon flour

2 tablespoons olive oil

2 tablespoons butter

1 medium onion, finely diced

1 garlic clove, minced

½ cup strong Dijon mustard

2 cups hen broth

1½ cups white Burgundy wine

4 cups heavy cream (35% fat)

¼ cup Dolin dry vermouth

2 tablespoons mixed chopped chervil, tarragon, and parsley

Celery heart leaves, truffle, and fresh chives, for garnish (optional)

4 slices smoked bacon, chopped, for garnish (optional)

Preheat the oven to 375°F.

In a large bowl, dust the rabbit pieces with the flour until coated. In a large Dutch oven or cast-iron pot, heat the oil and sear the rabbit pieces until golden; remove and set aside.

Wipe out the Dutch oven and add the butter, onion, and garlic. Cook until golden. Return the rabbit to the pan and add the mustard, broth, and wine. Cover and bake for 45 minutes. Uncover and bake for 30 more minutes.

Transfer the rabbit pieces to a large oval enameled baking dish; Keep them warm.

Stir the cream and vermouth into the Dutch oven. Place the Dutch oven over heat and cook until the sauce coats the back of a spoon. Stir in the mixed herbs.

Pour the sauce over the rabbit. Garnish (if desired) and serve.

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