2 oz Prosciutto, chopped
2 tbsp Olive oil, plus 1/4 cup
1 tbsp Unsalted butter
3 lb Rabbit, cut into serving pieces and patted
Salt and freshly ground black pepper, to taste
1 large Bay leaf
2 Sprigs fresh rosemary
2 tbsp Inced fresh parsley
1 cup Chicken stock
4 large Roasted red peppers, peeled, cored, seeded
2 tsp Minced garlic
4 Drained anchovy fillets, chopped
1/3 cup Red wine vinegar
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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 Recipe By : TVFN - Taste - Show # 4879
Posted to MC-Recipe Digest V1 #314
Date: Sun, 24 Nov 1996 15:54:03 -0500
From: Doc1946@aol.com
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