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1
Dough:
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2
In a mixing bowl, sift together the dry ingredients and fold in the cream.
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3
Cover in waxed paper and chill until needed.
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4
Preheat the oven to 350.
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5
Rabbit:
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6
Cut the rabbit into small serving pieces.
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7
Remove all of the fat and place it in a shallow ovenproof casserole.
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8
Place in the hot oven to render the fat.
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9
Season the flour with salt and pepper and pepper and dredge the rabbit pieces in it.
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10
Pour the rendered fat into a large heavy skillet set over moderate heat.
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11
When the fat is hot, add the shallots and rabbit pieces and cook until browned on all sides.
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12
Transfer the rabbit and shallots to the shallow casserole.
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13
Add the cranberries and parsnip julienne.
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14
Sauce:
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15
Remove any excess fat from the skillet and place it over moderate heat.
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16
Add the vermouth and deglaze the pan, scraping up the browned bits that cling to the bottom.
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17
Add the reduced brown sauce, sour cream, heavy cream, and honey mustard.
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18
Blend well and simmer.
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19
Season to taste with nutmeg and salt and pepper.
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20
Cook the sauce until reduced slightly and pour over the rabbit.
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21
Sprinkle with parsley.
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22
Assemble the shortcake: either spoon the dough over the rabbit and sauce to cover, or on a floured surface, use your fingers to pat out the dough -inch thick, shaped to fit the casserole, and set the dough in place.
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23
Bake for 45 minutes, until golden, and serve.
