Instructions: Pre-heat oven to 375F. Sprinkle rabbit with salt and flour, shake off excess. Melt 5 tbsp. butter in large skillet and saute rabbit until browned. Transfer browned pieces to 4 quart casserole. Add Wild Turkey Bourbon and pan juices from skillet to casserole. In skillet cook onion, parsley and mushrooms in remaining butter. Blend in mustard, cream, lemon juice, and bring just to a boil, being careful not to boil. Pour over rabbit in casserole. Cover and bake about 50 minutes in 375F. oven, allowing 20 minutes to the pound. Remove casserole from oven and drain liquid from casserole to skillet. Boil liquid 1 minute and blend 1/2 cup hot liquid slowly into egg yolks and return mixture to pan. Cook over low heat, stirring constantly until thickened. Pour over rabbit in casserole.

Serves 6-8.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.