Vintner’s Stew of Rabbit or Hare

Preparation info
  • Serves

    4 to 6

    • Difficulty

      Medium

Appears in

By Robert Carrier

Published 1963

  • About

Ingredients

  • 1 rabbit or hare

Method

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