Peppy Roasted Rabbit

2 Sprigs rosemary; chopped
1 Shallot; minced
2 Cloves garlic; minced
1/2 c Vegetable oil
1 md Onion; chopped
1 (3-lb) jack rabbit; cut for frying
1/2 c Unsalted butter
1/2 c Dry brandy
1/2 c Dry red wine
2 ts Beef stock base; to taste
1 c Beer or water
2 ts Pequin quebrado
Salt to taste; if desired

Combine rosemary, shallots, garlic, oil & onion in large glass bowl. Add rabbit pieces, turn to coat; let stand 2 hours at room temperature, stirring & turning often. Lift rabbit from marinade, reserve marinade. Preheat oven to 375. Melt butter in large, heavy roasting pan over high heat; add rabbit & cook until browned on all sides. Add brandy & flame carefully. Then spoon reserved marinade evenly over rabbit, stirring brandy into marinade & basting rabbit. Add wine, stock base and beer or water; sprinkle pequin evenly over all. Stir well & spoon once more over rabbit. Cover & bake about hour or until meat is very tender, basting often. Taste & adjust seasonings, adding salt, if desired. Makes 4 servings.

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