Recipe - Rabbit With Anchovies And Capers

4 pound Rabbit pieces
4 Salted anchovies; or
8 Anchovy fillets in oil
6 tablespoon Olive oil
1 pt Dry white wine or
One half pt Each water and dry vermouth
One half Lemon; juiced
4 Cloves garlic
1 Onion; thinly cut or sliced up
1 lg Carrot; thinly cut or sliced up
1 Stick celery; thinly cut or sliced up
2 Bay leaves
Fresh rosemary and parsley
Salt
Black pepper; freshly ground
2 ounce Seasoned flour
1 Fresh hot chili; chopped and
pounded
3 ounce Capers

Put the anchovies into a bowl of water and soak for 20 minutes. Remove the
bones and leave to dry on a paper towel. Marinate the rabbit in 3
tablespoons olive oil, the wine, lemon juice, 2 crushed cloves garlic,
vegetables, herbs, and salt and pepper. Leave for 6 hours to overnight.

Take the rabbit out of the marinade, pat dry with a cloth or paper towel
and toss each piece in seasoned flour. Heat the remaining oil in a good
heavy frying pan. When hot throw in the pounded chili and brown the rabbit
briskly. Place the rabbit in an iron casserole. Pour the marinade into the
hot frying pan, bring rapidly to the boil and transfer to the casserole.
Cook in a preheated oven at 325 degrees of 45 minutes.

Chop up the anchovies, capers and garlic and simmer in One fourth pint of the
rabbit liquid for 10 minutes. Add this to the casserole for a final
amalgamation. Check seasoning and garnish with chopped parsley. Some boiled
new potatoes or fresh noodles are a good accompaniment.

Formatted by suechef@sover.net

Recipe by: Two Fat Ladies #FL1A04

Posted to MCRecipe Digest V1 #797 by Sue suechef@sover.net on Sep 22,
1997