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.
File