Title: Sauteed rabbit with roasted red peppers
 Categories: Taste
      Yield: 4 Servings
 
      2 oz Prosciutto, chopped
      2 tb Olive oil, plus 1/4 cup
      1 tb Unsalted butter
      3 lb Rabbit, cut into serving
           Pieces and patted dry
           Salt and freshly ground
           Black pepper to taste
      1 lg Bay leaf
      2    Sprigs fresh rosemary
      2 tb Minced fresh parsley
      1 c  Chicken stock
      4 lg Roasted red peppers, peeled,
           Cored, seeded and sliced
      2 ts Minced garlic
      4    Drained anchovy fillets,
           Chopped
    1/3 c  Red wine vinegar
 
  In a casserole set over moderate heat, cook the Prosciutto in the oil
  and butter, stirring occasionally, for 3 minutes. Add the rabbit,
  season with salt and pepper and cook it until browned on both sides.
  Add the bay leaf, rosemary, parsley and stock. Bring the liquid to a
  boil and simmer the rabbit, covered, for 45 minutes, or until just
  tender.
  
  In a small skillet heat the 1/4 cup of oil over moderate heat until
  hot. Add the garlic and cook it, stirring, until golden. Add the
  anchovy and cook it, stirring, until dissolved. Add the vinegar and
  reduce it over moderately high heat to 2 tablespoons.
  
  Add the sliced peppers and anchovy mixture to the casserole and
  simmer it, stirring occasionally, 15 minutes longer.
  
  Yield: 4 servings