Rabbit-Gourmet Style

2-1/2 pound rabbit

2 cups red wine

1 bay leaf

sprig of thyme

rind of 1/2 orange

6 tablespoons lard or butter

2 cloves garlic

chopped sprig rosemary

salt and pepper

Puncture hare with a fork and marinate in a mixture of red wine, bay leaf, thyme, orange rind, salt and pepper for six to seven hours, turning once in a while.

Melt lard or butter in a frying pan with chopped garlic and rosemary. Remove hare from marinade, season with salt and pepper, put in a roasting pan and brush with melted lard, and bake in a preheated oven for one hour at 375 degrees, turning it occasionally and basting it with pan juices.

Remove from oven, pour off pan juices and replace them with marinade, then return to oven and continue roasting for 45 additional minutes or until fork tender. Remove from roasting pan, cut into pieces and place on a serving platter. Strain marinade and pour over rabbit.

Copyright 1998-2014 Stephen Ricciardelli