Chef John Schumacher
The Game Gourmet;
2 rabbits cut into quarters (see how to cook rabbits)
1 tbsp. butter
1/2 cup shallots (or red onions) diced small
4 cups fresh mushrooms cut in quarters
1/2 cup sherry wine
2 cups rabbit stock
1/4 cup roux (see recipe)
1 cup heavy cream
1 tsp. salt
1/4 tsp. white pepper
Cook rabbit. Place butter in sauce pot. Add shallots and cook until clear. Add mushrooms, sherry wine and cook for 3 minutes. In a blender cup, place rabbit stock, roux, cream and salt and white pepper. Blend on slow speed to smooth. Add to mushroom base. Add rabbit pieces. Cover and bake for 25 minutes at 375 degrees. Remove from oven.
Serve rabbit pieces over mashed potatoes topped with sauce.
HINT: This recipe works the same for squirrel. This dish also goes well with spatzle, noodles or large baked potatoes and of course dumplings.