Yield: 4 Servings
Measure | Ingredient |
---|---|
2 \N | Sprigs rosemary; chopped |
1 \N | Shallot; minced |
2 \N | Cloves garlic; minced |
½ cup | Vegetable oil |
1 medium | Onion; chopped |
1 \N | (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 |
\N \N | Salt to taste; if desired |
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, .