1tbl Butter
Butchered Bunny
1/3c Heavy Cream
1/2c Dry White Wine
3tbl Dijon Mustard
1 Shallot, diced
I have a confession to make. I love French cuisine. It is elegant, simple, and decandent. No punchline here, people. I love French food and I am part French. There, I said it. This post will be serious so fucking pay attention. God forbid you might actually learn something.
Heat up 1tbl butter over medium heat and slightly brown a butchered bunny. Remove the bunny from the pan, and pour 1/3c heavy cream in the pan to deglaze. Remove pan from heat, return bunny to pan, coat in cream, and move the meat to a small casserole dish. Do not pour the excess cream into the casserole dish. In a small bowl whisk together the wine, Dijon, and shallot. Pour it over the bunny rabbit, cover, and bake at 300 degrees for 25 minutes. Uncover it, baste, and bake for another 17 minutes. Eat it.
3 comments:
Mmm...if I had a pet bunny it would be in so much trouble right now.
I hear the pet bunnies are most tender.
AHAA!! The truth comes out! You're a fucking Frog!!!
Pretending to be American with all that foie gras flowing through your veins.
I like rabbit, but most Americans shutter at the thought of eating Thumper. Now get over your French nose-in-the-air recipes that most Americans won't eat, and show us how to make buffalo wings and home brew.
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