(((I have no idea why noted Chilean novelist Isabelle Allende has a recipe quoted in an obscure Piedmontese tourist-propaganda booklet, especially when Marsala wine isn't even Piedmontese, it's Sicilian.)))
(((Still, it gives one a warm, domestic, Christmassy feeling to think of this indefatigable South American scribe cozily frying and simmering a freshly butchered rabbit, so, here you go: the first BEYOND THE
BEYOND recipe ever.)))
Isabelle Allende's Spicy Rabbit
Ingredients: One rabbit, cut in two pieces.
Two onions diced small.
Two spoons of butter.
One spoon of extra-virgin olive oil.
One cup of soup stock.
Half a glass of Marsala.
Two crushed walnuts.
Juice of two lemons.
One small spoon of hot pepperoncini sauce.
(((It's not all that hot – I'd recommend three or four big heaping Texas-sized spoons of this stuff, come on, it's summer in Chile right now, they have no use for heat.)))
Marinate rabbit with lemon juice and olive oil for four or five hours, basting a few times.
Fry rabbit with butter and diced onions, salt and walnuts and the hot sauce. Once the rabbit changes color all over, add soup stock and Marsala. Cover pan, simmer for one hour.
(((Serve to your favorite posthuman.)))
