| 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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