once thawed, place parts in a bowl and cover with cream. Allow to sit for 2-3 hours, with the final hour being at room temp.
Prep all veggies ahead keeping all cut into similar sized cubes/chunks. Set aside in a bowl
prep a flour dredge for the rabbit: flour, salt, pepper, thyme
Heat in a skillet: 2-3 tablespoons butter and 2-3 tablespoons olive oil medium/medium high heat
Preheat oven to 350*
Have a large casserole dish handy to place rabbit into after it comes out of the skillet (next step below)
Flour rabbit 2-3 pieces at a time and place in skillet. Allow to form a crust of golden color before flipping (You will NOT be fully cooking it). Continue until all pieces are done.
DO NOT TOSS OUT THE CREAM
When rabbit is all done and in the casserole (single layer) add 2 tbs butter to skillet to loosen the bits. Raise temp to high. Then add in veggies saute them until the potatoes and carrots start showing golden color. Pour veggies over the rabbit.
Turn heat down to medium/medium low. Pour cream into skillet, use 1/2 can celery soup with 1/2 – 1 cup broth or stock (chicken) and add to skillet. Stir and blend the wet items pulling up the stuck on bits from the skillet.
Pour over veggies and rabbit settling everything into casserole. add in 2 small or 1 large bay leaf. Cover with foil and place in preheated oven at 375 for 30-40 minutes.
I serve with honey cornbread