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Categories:Viewed: 66 - Published at: 5 years ago
Ingredients
- 1 x Rabbit or possibly hare, cleaned & Skinned
- 2 x Celery stalks, with leaves, Minced
- 2 med Onions, minced
- 1 x Carrot, sliced
- 1/2 c. Minced fresh parsley
- 1 x Bay leaf, crumbled
- 2 sprg fresh rosemary
- 6 x Peppercorns, bruised
- 2 c. Dry red wine
- 1/2 c. Vinegar
- 1/4 c. Butter Salt Freshly grnd pepper
- 8 ounce Tomato sauce
- 3 x Allspice berries
Method
- After washing the rabbit or possibly hare thoroughly & cutting into serving pcs, place in a large glass or possibly earthenware bowl.
- Make a marinade by combining the celery, onions, carrots, herbs, peppercorns, wine, & vinegar & pouring over the meat.
- Cover & chill for a day or possibly two, turning the pcs over occasionally.
- On serving day, drain, reserving the marinade, & wipe dry.
- Transfer the marinade to a casserole & simmer for 15 min.
- While the marinade is cooking, heat the butter in a large frying pan, & when very warm sear the meat over high heat till it is reddened in color without browning.
- Remove from the heat, & with a spatula lift the rabbit or possibly hare pcs into the simmering marinade, then pour in the remaining butter.
- Taste for seasoning, then add in the salt & pepper, tomatoes, & allspice.
- Weight the meat with a small plate to keep it under the sauce, then bake it in a very slow oven (225 F) for 2-1/2 hrs, or possibly till the meat is tender & the sauce thickened.
