| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
New text im, Meat, Taste, Tvfn |
4 |
Servings |
INGREDIENTS
| 2 |
oz |
Prosciutto; chopped |
| 2 |
tb |
Olive oil, plus 1/4 cup |
| 1 |
tb |
Unsalted butter |
| 3 |
lb |
Rabbit, cut into serving pieces and patted |
|
|
Salt and freshly ground black pepper; to taste |
| 1 |
lg |
Bay leaf |
| 2 |
|
Sprigs fresh rosemary |
| 2 |
tb |
Inced fresh parsley |
| 1 |
c |
Chicken stock |
| 4 |
lg |
Roasted red peppers; peeled, cored, seeded |
| 2 |
ts |
Minced garlic |
| 4 |
|
Drained anchovy fillets; chopped |
| 1/3 |
c |
Red wine vinegar |
INSTRUCTIONS
In a casserole set over moderate heat, cook the Prosciutto in the oil and
butter, stirring occasionally, for 3 minutes. Add the rabbit, season with
salt and pepper and cook it until browned on both sides. Add the bay leaf,
rosemary, parsley and stock. Bring the liquid to a boil and simmer the
rabbit, covered, for 45 minutes, or until just tender.
In a small skillet heat the 1/4 cup of oil over moderate heat until hot.
Add the garlic and cook it, stirring, until golden. Add the anchovy and
cook it, stirring, until dissolved. Add the vinegar and reduce it over
moderately high heat to 2 tablespoons.
Add the sliced peppers and anchovy mixture to the casserole and simmer it,
stirring occasionally, 15 minutes longer.
Yield: 4 servings
Recipe By : TVFN - Taste - Show # 4879
Posted to MC-Recipe Digest V1 #314
Date: Sun, 24 Nov 1996 15:54:03 -0500
From: Doc1946@aol.com
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