Anononymous 8-01-05

2 rabbits, cut into serving pieces

Salt and pepper

4 tablespoons olive oil

1 cup onion, chopped

1 cup carrot, peeled and chopped

1 cup celery, chopped

Flour

2 cans chicken broth

1/2 cup sherry

2 teaspoons tarragon

1 cup heavy whipping cream

1 tablespoon Dijon mustard

1/4 cup parsley, minced

Season rabbit with salt and pepper. Place olive oil in skillet and brown rabbit. Remove meat and drain on paper towel. Add onion,

carrot and celery to skillet. Saute 5 minutes. Stir in enough flour

to make a paste. Blend in broth, sherry and tarragon. Return rabbit

to skillet. Bring sauce to a boil and reduce heat to simmer. Baste

meat frequently for 45-60 minutes. Remove rabbit to serving

platter and keep warm in oven. Strain and degrease sauce, discarding

vegetables. Return remaining sauce to skillet and add cream. Simmer

until thickened, stirring frequently. Remove from heat and add

mustard and parsley. Pour sauce over rabbit and serve.