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4 to 6
Medium
Published 1963
Skin and clean rabbit or hare; cut into serving pieces and marinate in the marinade mixture for 2 days, turning pieces several times each day so that they will be well marinated.
Dry rabbit pieces with a damp cloth; season well with salt and pepper and sprinkle liberally with flour. Sauté pieces in hot olive oil until golden; skim fat and add marinade mixture, beef stock and enough red