INGREDIENTS

INSTRUCTIONS

* See recipes for Brown Chicken Stock and Roast Beef Puree.  *** Blanch
1 1/2 pounds of fresh spinach, stems removed, and reserved  greens from
4 beets.  Drain, rinse under cold water and squeeze out  all of the
liquid.  Toss the greens in a skillet over medium-high  beat with 2
tablespoons of butter and until heated through.  Season  with salt.  To
Marinate: ============  You can do this yourself, or you can ask your
butcher to cut up your  rabbit as follows: forelegs left whole, hind
legs cut into 3 pieces  each (lower joint; thigh cut diagonally into 2
pieces), rib section  cut into 3 pieces, loin cut into 3 pieces, neck
left whole. At least  2 days before serving, place the rabbit in a
shallow glass or enamel  pan and add marinade ingredients.  Turn rabbit
pieces over to coat.  Marinate, covered, in refrigerator, turning
occasionally.  Preheat you oven to 325 F. Remove the rabbit from the
marinade. In a  heavy large skillet, heat about 1/4 cup of olive oil
over medium-high  heat. Add half of the rabbit pieces and sprinkle with
salt and  pepper. Saute, turning pieces once, until golden brown, about
5  minutes. Transfer to oven-proof casserole.  Discard fat from skillet
and add 1/2 cup of white wine, scraping up all of the browned bits in
the pan.  Boil for 2 minutes and add the liquids out of the skillet  to
the casserole. Repeat the procedure, browning the remaining  rabbit,
deglazing and adding rabbit and liquid to the casserole.  Bring the
brown chicken stock to a boil; skim, if necessary, and pour  it into
the casserole (liquid should not quite cover meat). Place the
casserole, partially covered, in the lower third of the oven.  After
50 minutes, check the forelegs, racks and loins.  If they are tender,
remove them.  Continue cooking until all of the remaining pieces are
tender, 1 to 1 1/2 hours total cooking time (timing can vary  depending
on size and tenderness of the rabbit). Transfer to serving  plates and
keep warm.  Meanwhile, blanch the garlic in boiling salted water for 30
seconds;  drain. Blanch again for 30 seconds, drain.  Place in a small
skillet  with 1 tablespoon of olive oil and saute over high heat for 1
minute.  Place the skillet in the oven until the garlic is golden, 25
to 30  minutes. Cut each clove into 3 or 4 pieces; set aside.  When the
rabbit is tender, place the skillet with cooking liquid over  high heat
and boil until reduced by half, about 15 minutes.  Skim all  of the fat
from the surface.  In a small cup, stir together the  arrowroot and
water; whisk the mixture into the reduced cooking  liquid and return to
a boil. Add brandy, adjust seasonings with salt  and pepper, and skim
again if necessary.  Stir in the reserved garlic  pieces, and pour over
the rabbit.  Serve your rabbit with Roast Beef Puree, spinach and beet
greens.  Source:  New York's Master Chefs, Bon Appetit Magazine  :
Written by Richard Sax, Photographs by Nancy McFarland  :  The Knapp
Press, Los Angeles, 1985  Chef:   Leslie Revsin, One Fifth Avenue
Restaurant, New York  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 825
Calories From Fat: 494
Total Fat: 54.8g
Cholesterol: 162.6mg
Sodium: 525.4mg
Potassium: 743.9mg
Carbohydrates: 13.6g
Fiber: 3g
Sugar: 2.9g
Protein: 45.4g