Peppy roasted rabbit

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, .

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