Soak the casserole for 15 minutes. If necessary, cut the rabbit into pieces, season with salt and pepper. Spread the bottom of the pot with slices of dried meat, put the meat on it and pour three glasses of cognac over it. Put it in the oven at 200°C for half an hour, put the lid on, pour whipped cream mixed with a little milk and seasoned with Fondor until the meat is covered.
Put the lid on and bake at 180 °C for 120 minutes.
Serve with snowballs, cranberries and pears.
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