"BOB" > wrote in message
. ..
> "Dimitri" > wrote in message
> . com
>> Well next Sunday is Easter.
>>
>> The hordes are descending on the on homestead for dinner.
>>
>> At this point in time my head just isn't into cooking but what the
>> hell.
>> Stopped by Albertson's (a very pretty new store) and picked up an 18
>> pound Krause Ham $0.99 per pound - what a deal!
>>
>> I have no idea what else to prepare - dinner around 3 and I'll
>> probably fall back on the "tradition" beans, red cabbage, and the
>> green beans to be devoured by # 4 and her husband. I've got 2 cans
>> of Comstock Apples and 2 peaches maybe I'll make a dump cake.
>>
>> How about you?
>>
>> Dimitri
>
> For Easter?
>
> I'm thinking of grilling rabbit (Easter Bunny!)
>
> Seriously...
>
> BOB

see below: Dimitri

RABBIT WITH MUSTARD SAUCE

1 medium onion
a 3-pound rabbit, cut into 8 pieces
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 1/4 cups dry white wine
1 3/4 cups chicken broth (13 3/4 fluid ounces)
1/4 cup Dijon mustard
1 teaspoon cornstarch
2 tablespoons chopped fresh parsley leaves

Finely chop onion. Pat rabbit pieces dry and season with salt and pepper. In
a deep large heavy skillet heat oil over moderate heat until hot but not
smoking and brown rabbit pieces on all sides in 2 batches. Transfer rabbit
as browned to a large bowl.
In skillet cook onion in 1 tablespoon butter over moderately low heat,
stirring, until softened. Add wine and boil until liquid is reduced by about
half. Return rabbit to skillet and add broth. Simmer rabbit, covered, until
tender, about 40 minutes.
Transfer rabbit to cleaned large bowl and boil sauce until reduced to about
2 cups. In a small bowl whisk together 1/4 cup sauce and mustard and whisk
mixture into sauce. In another small bowl stir cornstarch into 1 tablespoon
cold water and whisk into sauce. Simmer sauce, whisking, 3 minutes, or until
thickened. Whisk in remaining tablespoon butter, parsley, and salt and
pepper to taste. Return rabbit to skillet and cook over moderately low heat,
turning rabbit to coat with sauce, until heated through.

Serves 4 to 6.
Gourmet
April 1998
The Last Touch


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