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1 rabbit, cut into serving pieces
Salt and pepper
2-3 tbs. olive oil or lard
1/2 cup onion, chopped
1/2 cup carrot, peeled and chopped
1/2 cup celery, chopped
1-2 tablespoons flour
1 1/2 cups chicken broth
1/2 cup sherry
1/2 cup heavy whipping cream
1/4 cup parsley, minced
1. Season rabbit with salt and pepper. Roll up sides of saddle and tie like a roast. Place olive oil or lard in skillet and brown rabbit on all sides over med-high heat. Remove rabbit and place on paper towels.
2. Add the onion, carrot and celery to the skillet and saute 5 minutes until soft. Stir in enough flour to soak up excess oil then add broth and sherry. Bring sauce to a boil and reduce heat to a simmer.
3. Return rabbit to the skillet and cook for 45-60 minutes, basting frequently. Rabbit is done when it reaches 135°F. Remove rabbit to serving platter and keep warm in oven. Strain and degrease sauce, discarding vegetables.
4. Return strained sauce to skillet and add cream. Simmer until thickened, stirring frequently. Remove from heat and add parsley. Pour over sauce over rabbit and serve.
Note: Rabbit can be made ahead through step 3. Pour the degreased and strained cooking broth over the rabbit pieces and let them rest overnight in the fridge. Reheat gently then continue at step 4.