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. Saute pieces in hot olive oil until golden; skim fat and add marinade mixture, beef stock and enough red wine, as necessary, to cover the meat. Bring to the boil, skim and allow to simmer slowly for about 1 1/2 hours, by which time the meat should be almost done. Remove meat to a serving plater and keep warm. Strain sauce into a clean casserole; skim fat and correct seasoning.

Add rabbit pieces, button mushrooms, glazed onions and sauteed, diced fat salt pork to the sauce and cook for 1/2 hour more, or until rabbit pieces are tender. Serve with croutons and finely chopped parsley.