Title: Rabbit with Balsamic Vinegar
Categories: Entree Italian Casserole Game Chicken
Yield: 4 Servings

1	lg	Rabbit; jointed
4	tb	Balsamic vinegar
20	g	Butter
2	tb	Oil
5	fl	Beef/chicken sotck
1	bn	Parsley
1		Garlic clove; minced
		Salt
PERSILLADE
1	sm	Garlic clove; chopped with
2	tb	Parsley; chopped

Cut the rabbit into small joints. 2 front legs, 2 rear legs, 2 saddles, 2 ribs. Clean it, and place in a dutch oven over a flame. Pour over the vinegar, cover and simmer until the vinegar is dried off. Then add the butter, oil, stock, parsley and garlic, together with a little salt. Continue simmering until rabbit is tender. When the rabbit is cooked, add the persillade (garlic and parsley chopped together) and simmer a further 10 minutes or so. Correct seasoning and serve.

Recipe from a jar of Modena Balsamic Vinegar MMed IMH c/o Georges' Home BBS 2:323/4.4

From: Ian Hoare Date: 08 Mar 97 National Cooking Echo Ä

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