Dough:

In a mixing bowl, sift together the dry ingredients and fold in the cream. Cover in waxed paper and chill until needed. Preheat the oven to 350°.

Rabbit:

Cut the rabbit into small serving pieces. Remove all of the fat and place it in a shallow ovenproof casserole. Place in the hot oven to render the fat. Season the flour with salt and pepper and pepper and dredge the rabbit pieces in it. Pour the rendered fat into a large heavy skillet set over moderate heat. When the fat is hot, add the shallots and rabbit pieces and cook until browned on all sides. Transfer the rabbit and shallots to the shallow casserole. Add the cranberries and parsnip julienne.

Sauce:

Remove any excess fat from the skillet and place it over moderate heat. Add the vermouth and deglaze the pan, scraping up the browned bits that cling to the bottom. Add the reduced brown sauce, sour cream, heavy cream, and honey mustard. Blend well and simmer. Season to taste with nutmeg and salt and pepper. Cook the sauce until reduced slightly and pour over the rabbit. Sprinkle with parsley. 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 Π-inch thick, shaped to fit the casserole, and set the dough in place. Bake for 45 minutes, until golden, and serve.