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Rabbit With Anchovies And Capers

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CATEGORY CUISINE TAG YIELD
Import 6 Servings

INGREDIENTS

4 lb Rabbit pieces
4 Salted anchovies, or
8 Anchovy fillets in oil
6 T Olive oil
1 pt Dry white wine or
1/2 pt Each water and dry vermouth
1/2 Lemon, juiced
4 Cloves garlic
1 Onion, thinly sliced
1 Carrot, thinly sliced
1 Stick celery, thinly sliced
2 Bay leaves
Fresh rosemary and parsley
Salt
Black pepper, freshly ground
2 oz Seasoned flour
1 Fresh hot chili, chopped and
pounded
3 oz Capers

INSTRUCTIONS

Put the anchovies into a bowl of water and soak for 20 minutes.  Remove
the bones and leave to dry on a paper towel. Marinate the  rabbit in 3
tablespoons olive oil, the wine, lemon juice, 2 crushed  cloves garlic,
vegetables, herbs, and salt and pepper. Leave for 6  hours to
overnight.  Take the rabbit out of the marinade, pat dry with a cloth
or paper  towel and toss each piece in seasoned flour. Heat the
remaining oil  in a good heavy frying pan. When hot throw in the
pounded chili and  brown the rabbit briskly. Place the rabbit in an
iron casserole. Pour  the marinade into the hot frying pan, bring
rapidly to the boil and  transfer to the casserole. Cook in a preheated
oven at 325 degrees of  45 minutes.  Chop up the anchovies, capers and
garlic and simmer in 1/4 pint of the  rabbit liquid for 10 minutes. Add
this to the casserole for a final  amalgamation. Check seasoning and
garnish with chopped parsley. Some  boiled new potatoes or fresh
noodles are a good accompaniment.  Formatted by suechef@sover.net
Recipe by: Two Fat Ladies #FL1A04  Posted to MC-Recipe Digest V1 #797
by Sue <suechef@sover.net> on Sep  22, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 848
Calories From Fat: 347
Total Fat: 38.7g
Cholesterol: 252.5mg
Sodium: 798.7mg
Potassium: 1366.8mg
Carbohydrates: 14.7g
Fiber: 1.6g
Sugar: 2.7g
Protein: 91.4g


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