| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 1 | Servings | |
INGREDIENTS
| 1 | Rabbit or hare, cleaned & | |
| Skinned | ||
| 2 | Celery stalks, with leaves, | |
| Chopped | ||
| 2 | md | Onions; chopped |
| 1 | Carrot; sliced | |
| 1/2 | c | Chopped fresh parsley |
| 1 | Bay leaf; crumbled | |
| 2 | Sprigs fresh rosemary | |
| 6 | Peppercorns; bruised | |
| 2 | c | Dry red wine |
| 1/2 | c | Vinegar |
| 1/4 | c | Butter |
| Salt | ||
| Freshly ground pepper | ||
| 8 | oz | Tomato sauce |
| 3 | Allspice berries |
INSTRUCTIONS
After washing the rabbit or hare thoroughly & cutting into serving pieces, place in a large glass or earthenware bowl. Make a marinade by combining the celery, onions, carrots, herbs, peppercorns, wine, & vinegar & pouring over the meat. Cover & refrigerate for a day or two, turning the pieces over occasionally. On serving day, drain, reserving the marinade, & wipe dry. Transfer the marinade to a casserole & simmer for 15 minutes. While the marinade is cooking, heat the butter in a large frying pan, & when very hot sear the meat over high heat until it is reddened in color without browning. Remove from the heat, & with a spatula lift the rabbit or hare pieces into the simmering marinade, then pour in the remaining butter. Taste for seasoning, then add the salt & pepper, tomatoes, & allspice. Weight the meat with a small plate to keep it under the sauce, then bake it in a very slow oven (225 F) for 2-1/2 hours, or until the meat is tender & the sauce thickened. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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