Yield: 6 Servings
|1 \N||(6-lb) hare or rabbit|
|3¼ cup||Burgundy (dry red wine)|
|1 teaspoon||Dried leaf thyme|
|1 medium||Onion; finely chopped|
|2 \N||Cloves garlic; minced|
|2 \N||Stalks celery; chopped fine|
|2 \N||Carrots; peeled, chop fine|
|2 \N||Bay leaves|
|12 \N||Whole black peppercorns|
|12 \N||Whole white peppercorns|
|12 \N||Pickled green peppercorns|
|½ cup||Bacon drippings or oil|
|1 cup||Sliced fresh mushrooms|
|3 cups||Beef broth|
|12 \N||Pearl onions|
|3 tablespoons||Unsalted butter|
|18 smalls||Whole fresh mushrooms; stems trimmed flush w/caps|
|1¼ pounds||Salt pork in 1/2-inch cubes|
|\N \N||Salt to taste|
|½ cup||Unsalted butter; if needed|
|⅓ cup||All-purpose flour; if needed|
Cut rabbit into serving-size pieces, reserve liver & blood to thicken sauce. Combine 2 cups wine, ½ tsp thyme, chopped onion, celery, carrots, bay leaves & all peppercorns in glass bowl. Place rabbit in marinade, turn to coat, cover & refrigerate 24 hours, turning often. Preheat oven to 350.
Remove meat from marinade & pat dry. Strain marinade, reserve vegetables & strained marinade separately. Heat bacon drippings in large skillet until very hot. Add meat & brown on all sides. Add remaining thyme & reserved vegetables. Turn into casserole; bake, uncovered, 30 minutes. Stir in remaining wine, reserved marinade, mushrooms & broth. Cover & bake 2-3 hours longer until nearly tender. Meanwhile, steam pearl onions until almost tender. Set aside. Melt 3 Tbs butter in small skillet; add mushroom caps & cook until light golden. Also simmer salt pork in small amount of water. Drain, saute until browned. When rabbit is nearly tender, stir in salt pork. Finely chop liver; stir liver & blood into rabbit mixture.
Arrange pearl onions & mushroom caps in ring around rabbit; cover & return to oven. Bake until all vegetables are tender & meat is very tender. Taste & adjust seasonings. If sauce is thin, remove most of it with a ladle & reserve. Melt ⅓ cup butter in a skillet; stir in flour to make a roux.
When roux is golden, stir in reserved sauce a little at a time, cooking until smooth & thickened. To serve, spoon sauce over rabbit & under onions & mushrooms, lifting them to spoon it in. Makes 6 servings.
NOTE: For a hotter version, increase amount of peppercorns.
TIME INCLUDES 24-HOURS MARINATE From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .