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Name: Peppy Roasted Rabbit
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: 1/2 c Dry brandy; 2 ts Pequin quebrado; 1/2 c Dry Red Wine; 1 c Beer or water; 1 Shallot minced; 1 3-lb jack rabbit cut for; 2 Sprigs rosemary, fresh chopped; 2 Garlic minced; 1 md Onion chopped; 2 ts Beef stock base to taste; Salt to taste; if desired; 1/2 c Vegetable oil; 1/2 c Unsalted butter

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INGREDIENTS

1/2 c Dry brandy
2 ts Pequin quebrado
1/2 c Dry Red Wine
1 c Beer ; or water
1 Shallot ; minced
1 3-lb jack rabbit ; cut for
2 Sprigs rosemary, fresh ; chopped
2 Garlic ; minced
1 md Onion ; chopped
2 ts Beef stock base ; to taste
Salt ; to taste; if desired
1/2 c Vegetable oil
1/2 c Unsalted butter

Servings

INSTRUCTIONS

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 , by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from G Internet, G Internet.

NOTES

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Peppy Roasted Rabbit

1/2 c Dry brandy
2 ts Pequin quebrado
1/2 c Dry Red Wine
1 c Beer or water
1 Shallot minced
1 3-lb jack rabbit cut for
2 Sprigs rosemary, fresh chopped
2 Garlic minced
1 md Onion chopped
2 ts Beef stock base to taste
 Salt to taste; if desired
1/2 c Vegetable oil
1/2 c Unsalted butter

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).  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (650g)
Recipe Makes: 4

Calories: 1835
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1835

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