Peppy roasted rabbit
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | Sprigs rosemary; chopped | |
1 | Shallot; minced | |
2 | Cloves garlic; minced | |
½ | cup | Vegetable oil |
1 | medium | Onion; chopped |
1 | (3-lb) jack rabbit; cut for frying | |
½ | cup | Unsalted butter |
½ | cup | Dry brandy |
½ | cup | Dry red wine |
2 | teaspoons | Beef stock base; to taste |
1 | cup | Beer or water |
2 | teaspoons | Pequin quebrado |
Salt to taste; if desired |
Directions
Combine rosemary, shallots, garlic, oil & onion in large glass bowl. Add rabbit pieces, turn to coat; let stand 2 hours at room temperature, stirring & turning often. Lift rabbit from marinade, reserve marinade.
Preheat oven to 375. Melt butter in large, heavy roasting pan over high heat; add rabbit & cook until browned on all sides. Add brandy & flame carefully. Then spoon reserved marinade evenly over rabbit, stirring brandy into marinade & basting rabbit. Add wine, stock base and beer or water; sprinkle pequin evenly over all. Stir well & spoon once more over rabbit.
Cover & bake about hour or until meat is very tender, basting often. Taste & adjust seasonings, adding salt, if desired. Makes 4 servings.
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, .
Related recipes
- Peppy almonds
- Peppy beef enchiladas
- Peppy cheese filled hamburgers
- Peppy cocktail nuts
- Peppy dill wedges
- Peppy franks with rice
- Peppy macaroni
- Peppy mini pizza pies
- Peppy panini
- Peppy pasta salad
- Peppy pizza muffins
- Peppy pork spedies
- Peppy pork spiedies
- Peppy sea-food sauce
- Peppy snack mix
- Peppy tomato dressing
- Peppy's pita bread
- Peppy's pita bread - bread machine
- Rabbit
- Spiced rabbit