| 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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