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
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|Serving Size: 1 Serving (650g)|
|Recipe Makes: 4|
|Calories from Fat: 1478 (81%)|
|Amt Per Serving||% DV|
|Total Fat 164.2g||219 %|
|Saturated Fat 91.2g||456 %|
|Monounsaturated Fat 49.4g|
|Polyunsanturated Fat 11.8g|
|Cholesterol 638.5mg||196 %|
|Sodium 197.5mg||7 %|
|Potassium 1443.3mg||38 %|
|Total Carbohydrate 7.4g||2 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 6.9g|
|Protein 75.6g||108 %|
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Calories per serving: 1835
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