Rabbit a la Danielle

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

Posted to MM-Recipes Digest V4 #080 by hartman@indy.net (John Hartman) on
Mar 20, 1997