Baked hare or rabbit

Yield: 1 Servings

Measure Ingredient
1 \N Rabbit or hare, cleaned &
\N \N Skinned
2 \N Celery stalks, with leaves,
\N \N Chopped
2 mediums Onions; chopped
1 \N Carrot; sliced
½ cup Chopped fresh parsley
1 \N Bay leaf; crumbled
2 \N Sprigs fresh rosemary
6 \N Peppercorns; bruised
2 cups Dry red wine
½ cup Vinegar
¼ cup Butter
\N \N Salt
\N \N Freshly ground pepper
8 ounces Tomato sauce
3 \N Allspice berries

After washing the rabbit or hare thoroughly & cutting into serving pieces, place in a large glass or earthenware bowl. Make a marinade by combining the celery, onions, carrots, herbs, peppercorns, wine, & vinegar & pouring over the meat. Cover & refrigerate for a day or two, turning the pieces over occasionally. On serving day, drain, reserving the marinade, & wipe dry. Transfer the marinade to a casserole & simmer for 15 minutes. While the marinade is cooking, heat the butter in a large frying pan, & when very hot sear the meat over high heat until it is reddened in color without browning. Remove from the heat, & with a spatula lift the rabbit or hare pieces into the simmering marinade, then pour in the remaining butter. Taste for seasoning, then add the salt & pepper, tomatoes, & allspice. Weight the meat with a small plate to keep it under the sauce, then bake it in a very slow oven (225 F) for 2-½ hours, or until the meat is tender & the sauce thickened.

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