2 1/4 to 2 1/2 lb hare or rabbit, skinned and cleaned
1 lemon cut in half
2 bay leaves
1 rib celery, chopped
2 onoins, chopped
2 carrots, chopped
1 medium potato, quartered
1/3 cup choarsely cohpped parsley
3 fresh tomatoes, coarsely chopped
red pepper flakes
1/4 to 1/3 cup olive oil
Cover the rabbit with water in a pot, add lemon and bay and bring to a
boil. Pour off water. Place rabbit in clean pot (or same pot rinsed
out) and cover with fresh water.
Add celery, onions, carrots, potato, parsley and tomatoes. Cover and
simmer until tender, about 1 hour. Drain.
Let rabbit cool. Whisk together the salt, red pepper, and olive
oil and toss rabbit meat with it. Garnish with parsley.