INGREDIENTS

INSTRUCTIONS

* The "saddle of a rabbit" is the rabbit's back from the first rib  to
the beginning of the legs.  Marinade: =========  Put the saddle of the
rabbit in a small bowl with 1 cup of white wine  and 1 sprig of
rosemary.  Chop the carrot, onion, celery, and garlic  add them to the
marinade.  Cover the bowl with plastic wrap and store  in the
refrigerator for 24 - 48 hours.  (The longer the better for  the flavor
of the rabbit meat.)  Rabbit: =======  Preheat your oven to 450 F.
Remove the rabbit from the marinade and dry with a cloth.  Salt and
pepper the rabbit.  In a medium roasting pan, add 1 tablespoon of
butter and 1 tablespoon  of olive oil.  Heat the mixture until the
butter sizzles.  Place the rabbit in the pan, skin side up, and brown.
Turn, wrapping  flaps around the filet to protect it, and cook until
light brown.  Place the pan in the 450 F oven and cook for 10 minutes,
until medium  rare. Baste often.  Add the vegetables from the marinade
to the pan with the rabbit and  cook for another 5 minutes, basting and
turning occasionally.  Remove the rabbit from the pan and place it
aside in a warm location.  Trim the saddle flaps from the rabbit and
chop the flaps coarsely.  Sauce: ======  Return the chopped flaps to
the pan with the vegetables.  On the  stove top, saute briefly and skim
the fat.  Deglaze the pan with 1/2 cup of wine, add the rabbit stock
and reduce  by one-half.  Add the tomato and saute while stirring.
Strain the hot mixture  through a sieve, reserving the liquid (for
sauce) and discarding the  vegetables. Add the butter to the liquid and
whisk until smooth.  Leeks: ======  Julienne the leeks.  Rinse in cold
water and drain well.  In a medium saute pan, add 1 tablespoon butter
and leeks.  Cook  slowly for 2 - 5 minutes.  Leeks should remain crisp.
Adjust the  seasonings and set the leeks aside in a warm place.
Assembly: =========  Remove the filet of rabbit from the saddle.  Cut
the saddle bone  crosswise and place one section on each of two plates.
Surround the  saddle bones with leeks.  Cut the filet of rabbit into
very thin slices lengthwise.  Fan slices  on top of the leeks.  Cover
with sauce, garnish with sprigs of rosemary.  Serve immediately.
Source:  Great Chefs of San Francisco, Avon Books, 1984  Chef:   Max
Schacher, Le Coquelicot, Ross, Marin County, CA  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

A Message from our Provider:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1732
Calories From Fat: 714
Total Fat: 79.7g
Cholesterol: 604.2mg
Sodium: 1692.3mg
Potassium: 3040.9mg
Carbohydrates: 13.8g
Fiber: 2.5g
Sugar: 6.3g
Protein: 200g