Yield: 4 Servings
|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, .