2 Sprigs rosemary, chopped
1 Shallot, minced
2 Cloves garlic, minced
1/2 cup Vegetable oil
1 medium Onion, chopped
1 (3-lb) jack rabbit, cut for frying
1/2 cup Unsalted butter
1/2 cup Dry brandy
1/2 cup Dry red wine
2 tsp Beef stock base, to taste
1 cup Beer or water
2 tsp Pequin quebrado
Salt to taste, if desired
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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).
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