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RABBIT RAGOUT WITH PEPPERS 
1/4 c. (1/2 stick) butter
2 oz. prosciutto, coarsely chopped
1 (4 lb.) rabbit, rinsed, dried and cut into serving pieces
1 c. beef or chicken broth
4 to 6 parsley sprigs
2 bay leaves
1 rosemary sprig
Salt and freshly ground pepper
1/4 c. olive oil
1 1/2 to 2 tbsp. minced garlic
6 anchovy fillets (preferably salt packed), coarsely chopped
1/2 c. red wine vinegar
6 lg. sweet peppers (preferably 3 red and 3 yellow), roasted, peeled, seeded and cut into 2 x 1/2 inch strips

Melt butter in large skillet over medium high heat. Add prosciutto and saute 5 minutes. Add rabbit and brown well on all sides. Stir in broth, parsley, bay leaves, rosemary, salt and pepper. Reduce heat, cover and simmer until rabbit is just fork tender, about 45 minutes to 1 hour. (Rabbit can be prepared 1 to 2 days ahead to this point, covered and refrigerated. Rewarm slowly over low heat before proceeding).

Heat olive oil in small skillet over medium high heat. Add garlic and saute until lightly golden. Reduce heat, add anchovy, stirring until dissolved. Increase heat to high, blend in vinegar and boil until vinegar is reduced to 2 to 3 tablespoons. Add to rabbit with peppers. Cover and cook about 20 minutes, removing cover if sauce needs thickening. Serve immediately or remove from heat, cover and rewarm slowly over low heat before serving.

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