| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Game | 4 | Servings | |
INGREDIENTS
| 2 | Sprigs rosemary; chopped | |
| 1 | Shallot; minced | |
| 2 | Cloves garlic; minced | |
| 1/2 | c | Vegetable oil |
| 1 | md | Onion; chopped |
| 1 | (3-lb) jack rabbit; cut for frying | |
| 1/2 | c | Unsalted butter |
| 1/2 | c | Dry brandy |
| 1/2 | c | Dry red wine |
| 2 | ts | Beef stock base; to taste |
| 1 | c | Beer or water |
| 2 | ts | Pequin quebrado |
| Salt to taste; if desired |
INSTRUCTIONS
Combine rosemary, shallots, garlic, oil & onion in large glass bowl. Add rabbit pieces, turn to coat; let stand 2 hours at room temperature, stirring & turning often. Lift rabbit from marinade, reserve marinade. Preheat oven to 375. Melt butter in large, heavy roasting pan over high heat; add rabbit & cook until browned on all sides. Add brandy & flame carefully. Then spoon reserved marinade evenly over rabbit, stirring brandy into marinade & basting rabbit. Add wine, stock base and beer or water; sprinkle pequin evenly over all. Stir well & spoon once more over rabbit. Cover & bake about hour or until meat is very tender, basting often. Taste & adjust seasonings, adding salt, if desired. Makes 4 servings. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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