Rabbit With Anchovies and Capers

Name: Rabbit With Anchovies and Capers
Cuisine: United Kingdom
Ingredients: 85 g/3 oz capers; 55 g/2 oz seasoned plain flour; 1 fresh hot red or green chilli, chopped and pounded; salt and freshly ground pepper; salt and freshly ground pepper; fresh rosemary and parsley; fresh rosemary and parsley; 1 stick of celery, thinly sliced; 2 bayleaves; 600 ml/1 pint dry white wine, or 300 ml/½ pint each dry vermouth and water; 6 tbsp olive oil; 600 ml/1 pint dry white wine, or 300 ml/½ pint each dry vermouth and water; 600 ml/1 pint dry white wine, or 300 ml/½ pint each dry vermouth and water; 4 cloves of garlic; juice of ½ lemon; 1 large carrot, thinly sliced; 1 onion, thinly sliced; 4 salted anchovies, or 8 anchovy fillets in oil; 1.8 kg/4 lb rabbit pieces; 4 salted anchovies, or 8 anchovy fillets in oil; 4 salted anchovies, or 8 anchovy fillets in oil

Preparation info

Difficulty
Medium

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1996

About

I have no idea how the rabbit got involved with Easter, but whatever the reason, my feeling is eat it. It can be cooked in a hundred different ways, it has hardly any fat, the flesh is delectable and the following receipt has the surprising addition of anchovies and is very good indeed.

Ingredients

1.8 kg/4 lb rabbit pieces
4 salted anchovies, or 8

Europe
United Kingdom
Main course
Easter

Method

Put the salted anchovies into a bowl of water to soak for 20 minutes, then remove the bones and leave to dry on paper towel. Marinate the rabbit pieces in a mixture of 3 tbsp of the olive oil, the wine, lemon juice, 2 crushed cloves of garlic, the vegetables, herbs and crushed parsley, and a seasoni