Recipe - Sauteed Rabbit With Roasted Red Peppers

2 ounce Prosciutto; chopped
2 tablespoon Olive oil, plus One fourth cup
1 tablespoon Unsalted butter
3 pound Rabbit, cut into serving
pieces and patted
Salt and freshly ground
black pepper; to taste
1 lg Bay leaf
2 Sprigs fresh rosemary
2 tablespoon Inced fresh parsley
1 cup Chicken stock
4 lg Roasted red peppers; peeled,
cored, seeded
2 teaspoon Minced garlic
4 Drained anchovy fillets;
chopped
1/3 cup Red wine vinegar

In a casserole set over moderate heat, cook the Prosciutto in the oil and
butter, stirring occasionally, for 3 minutes. Add the rabbit, season with
salt and pepper and cook it until browned on both sides. Add the bay leaf,
rosemary, parsley and stock. Bring the liquid to a boil and simmer the
rabbit, covered, for 45 minutes, or until just tender.

In a small skillet heat the One fourth cup of oil over moderate heat until hot.
Add the garlic and cook it, stirring, until golden. Add the anchovy and
cook it, stirring, until dissolved. Add the vinegar and reduce it over
moderately high heat to 2 tablespoons.

Add the cut or sliced up peppers and anchovy mixture to the casserole and simmer it,
stirring occasionally, 15 minutes longer.

Yield: 4 servings
Recipe By : TVFN Taste Show # 4879

Posted to MCRecipe Digest V1 #314

Date: Sun, 24 Nov 1996 15:54:03 0500

From: Doc1946@aol.com