Side Pannel
Baked Hare or Rabbit
Ingredients List
- 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
Directions
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.
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.
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