Rabbit Cacciatora

Recipe Ingredients

1		Rabbit - (abt 3 1/2 lbs)
1 tablespoon	15ml	Vinegar
2 tablespoons	30ml	Salt
3/4 teaspoon	3.8ml	Powdered cloves
		Clarified butter - as needed
2 tablespoons	30ml	Olive oil
2		Garlic cloves - finely chopped
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/4 cups	78g / 2.8oz	Spring onions in 1/2" pieces
1		Green pepper - cubed
1		Celery heart - finely sliced (small)
1 tablespoon	15ml	Finely-chopped parsley - plus more
		Roughly chopped for garnish
1 teaspoon	5ml	Dried basil
1		Bay leaf
1 1/2 tablespoons	22ml	Tomato paste
1/2 cup	118ml	Dry red wine
1/4 cup	59ml	Dry sherry
1 lb	454g / 16oz	Baby carrots
1 tablespoon	15ml	Sugar
1 tablespoon	15ml	Butter
2 tablespoons	30ml	Water

Recipe Instructions

Place rabbit in bowl with enough water to cover. Add vinegar, salt and 1/2 teaspoon powdered cloves. Marinate for 2 hours. Drain and dry rabbit thoroughly. Cut rabbit into 6 pieces (2 haunches, 2 shoulders and saddle cut in 2).

Heat enough butter in large skillet to coat bottom, then add olive oil. Add garlic and fry. Add rabbit pieces and brown. Season with salt and pepper.

Add spring onions, green pepper and celery, stirring to combine all ingredients. Stir in parsley, remaining cloves, basil and bay leaf. Mix together tomato paste, wine and sherry. Add to pan and stir well. Season with salt and pepper. Cover and let simmer for 1 1/4 hours. When done, remove bay leaf and season again. Place in decorative casserole to serve.

Cook carrots with sugar, butter and water until caramelized and add to casserole. Garnish with remaining parsley.

This recipe yields 4 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0192) - from the - TV FOOD NETWORK

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