Rabbit Baked in a Clay Pot by Karen Eagle

The unglazed earthenware, which is a clay pot, gives this dish a depth of flavor. Serve with Buttermilk Biscuits (page 260).

Preheat oven to 350°F. Dredge rabbit in flour and set aside.
Fry bacon in a skillet, and when it is almost crisp, remove it with a slotted spoon and set aside in a bowl.
Over medium-high heat, brown a few rabbit pieces at a time in the bacon grease. Place browned pieces in a large clay casserole (unglazed earthenware).
Melt butter in the skillet with the bacon grease. Sauté onions and carrots for 5 to 7 minutes. Add mushrooms and sauté for 2 or 3 minutes. Add chicken broth, bacon (crumbled into bits), and herbs. Bring to a boil and pour over rabbit.
Bake, uncovered, for 45 to 60 minutes. Stir in heavy cream and dry vermouth and bake for another 10 to 15 minutes, or until rabbit is fork tender. Season to taste with salt and pepper.

Serves 6 to 8

2–3 rabbits (6 pounds each), cut up

1 cup seasoned flour

4 bacon strips

2 tablespoons butter

2 onions, chopped

3 carrots, chopped

12 ounces mushrooms, sliced

2 cups chicken broth

1 tablespoon fresh parsley, chopped

1 tablespoon fresh thyme, chopped

½ cup heavy cream

¼ cup dry vermouth

Kosher salt and freshly ground black pepper to taste

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