Title: Saintonge Rabbit
Categories: Game
Yield: 6 Servings

2	tb	Lard or drippings
3 1/2	lb	Rabbit,cut in serving pieces
2		Shallots, peeled and chopped
2	cl	Garlic, peeled and chopped
3	tb	Cognac
1	c	Pineau des Charentes*
3		Tomatoes, quartered
1		Sprig thyme
1		Bay leaf
		Salt
		Fresh ground black pepper

* (grape and brandy aperitif liqueur) rose or white

Melt the lard or dripping in a flameproof casserole. Add the rabbit and brown on all sides. Remove from the pan with a slotted spoon and reserve.

Add the shallots and garlic to the pan juices and cook until golden. Add the rabbit and Cognac and flame. Add the Pineau des Charentes, tomatoes, thyme, bay leaf and salt and pepper to taste. Bring to the boil, lower the heat and simmer for 1 1/2 hours. Serve hot.

Suggested wine : Serve with a claret such as a Cotes-de-Canon-Fronsac

Taken from "POCKET GOURMET POULTRY & GAME From: Linda Prevost

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