When the loss of any temporal enjoyment casts us into excessive despondency and dejection it is evident that what we have lost, was the object of our inordinate love. The most innocent attachments cease to be innocent, when they press too strongly upon us! To cleave to any created object, and to look for happiness from it – is to make an idol of it – and set it up in God's place. Should this object be a friend, a brother, a wife, or a child, the idolatry is still odious in the eyes of that God, to whom we owe our chief affection. Our warmest passions, our most fervent love, desires, hopes, and confidences should always have God for their object. It is His desire that our happiness should not center in any of the good things of this life.

John Fawcett

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats		Cklive02	4	servings

INGREDIENTS

1		Fryer rabbit – (abt 3 1/2 lbs); cut eighths,
		And fat removed
		Salt; to taste
		Freshly-ground black pepper; to taste
1/4	c	Olive oil
1/4	lb	Pancetta; cut small dice
2		Onions; chopped
3		Garlic cloves; smashed
2	c	Washed; halved cremini mushrooms
		(if not available; use button mushrooms)
1/2	c	Dry white wine
3		Pepperoncini; seeded, chopped
4		Tomatoes; peeled, seeded,
		And diced
3/4	c	Chicken stock
4		Fresh thyme sprigs
2		Fresh oregano sprigs
2	tb	Capers; rinsed

INSTRUCTIONS

Season the rabbit well with salt and pepper. Heat the olive oil in a large
saute pan. Fry the rabbit pieces in the oil over medium heat until they are
nicely browned. Once browned, remove the pieces from the pan and keep in a
warm place. Leave the oil in the pan. Brown the pancetta in the oil. Add
the onion and cook for 4 minutes over medium heat. Add the garlic and saute
for 2 minutes. Add the mushrooms and cook for 3 minutes, then add the wine.
Cook the mixture until the wine is reduced by half. Add the pepperoncini,
tomatoes, chicken stock, thyme and oregano. Place the rabbit pieces back in
the pan and continue to simmer for 15 minutes. After 15 minutes, mix in the
capers, spoon equal portions of the dish onto warm plates and serve
immediately. This recipe yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Little
Italy by David Ruggerio From the TV FOOD NETWORK - (Show # CL-9059
broadcast 02-05-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
08-12-1998
Recipe by: David Ruggerio
Converted by MM_Buster v2.0l.

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