Sauteed Rabbit with Roasted Red Peppers
| Yield: | 4 Servings |
| Categories: | Meat |
| 2 | oz | Prosciutto; chopped |
| 2 | tb | Olive oil, plus 1/4 cup |
| 1 | tb | Unsalted butter |
| 3 | lb | Rabbit, cut into serving pieces and patted |
| Salt and freshly ground black pepper; to taste | ||
| 1 | lg | Bay leaf |
| 2 | Sprigs fresh rosemary | |
| 2 | tb | Inced fresh parsley |
| 1 | c | Chicken stock |
| 4 | lg | Roasted red peppers; peeled, cored, seeded |
| 2 | ts | Minced garlic |
| 4 | Drained anchovy fillets; chopped | |
| 1/3 | c | Red wine vinegar |
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