Baked hare or rabbit
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Baked hare or rabbit
  Rabbit  
Last updated 6/12/2012 1:06:13 AM. Recipe ID 31597. Report a problem with this recipe.
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      Title: Baked hare or rabbit
 Categories: Meats
      Yield: 1 Servings
 
      1    Rabbit or hare, cleaned &
           Skinned
      2    Celery stalks, with leaves,
           Chopped
      2 md Onions; chopped
      1    Carrot; sliced
    1/2 c  Chopped fresh parsley
      1    Bay leaf; crumbled
      2    Sprigs fresh rosemary
      6    Peppercorns; bruised
      2 c  Dry red wine
    1/2 c  Vinegar
    1/4 c  Butter
           Salt
           Freshly ground pepper
      8 oz Tomato sauce
      3    Allspice berries
 
  After washing the rabbit or hare thoroughly & cutting into serving
  pieces, place in a large glass or earthenware bowl. Make a marinade
  by combining the celery, onions, carrots, herbs, peppercorns, wine, &
  vinegar & pouring over the meat.  Cover & refrigerate for a day or
  two, turning the pieces over occasionally. On serving day, drain,
  reserving the marinade, & wipe dry. Transfer the marinade to a
  casserole & simmer for 15 minutes. While the marinade is cooking,
  heat the butter in a large frying pan, & when very hot sear the meat
  over high heat until it is reddened in color without browning. Remove
  from the heat, & with a spatula lift the rabbit or hare pieces into
  the simmering marinade, then pour in the remaining butter. Taste for
  seasoning, then add 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 hours, or until the meat is
  tender & the sauce thickened.
  
  File




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Recipe ID 31597 (Apr 03, 2005)

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