Monterey Jack Rabbit
|Rabbit||1 , cut into serving pieces (Reserve The Liver And Heart)|
|Sauterne||1⁄2 Cup (8 tbs)|
|Butter||2 1⁄2 Tablespoon|
|Finely chopped fresh rosemary||1 Teaspoon|
|Dark beer||4 Tablespoon|
|Shallots||8 Small, chopped fine|
|Mushrooms||8 Medium, sliced thin|
|Salt||1 1⁄2 Teaspoon|
|Grated monterey jack cheese||1⁄3 Cup (5.33 tbs)|
Marinate the rabbit pieces at least 4 hours in the sauterne.
When ready to cook, presoak the pot, top and bottom, in water for 15 minutes.
Mince rabbit liver and heart, and saute in 1/2 tablespoon of the butter, rosemary and dash of brandy.
In a separate saucepan, saute the rabbit in the remaining 2 tablespoons of butter until lightly browned, add the dark beer and simmer for 5 minutes.
Pour the rabbit, including the liver and heart, and the sauces into the pot.
Add the chopped shallots, sliced mushrooms, salt and grated cheese.
Place the covered pot in a cold oven.
Set temperature at 480 degrees.
Cook 50 minutes, or until tender.