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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
Directions
- 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1217g | |
| Calories 908 | |
| Calories from Fat 289 | 32% |
| Total Fat 33.04g | 41% |
| Saturated Fat 19.87g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 1648mg | 69% |
| Potassium 2336mg | 67% |
| Total Carbs 60.46g | 16% |
| Dietary Fiber 14.2g | 47% |
| Sugars 25.57g | 17% |
| Protein 8.29g | 13% |
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