Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             ounces  prosciutto -- chopped
  2        tablespoons  olive oil -- plus
     1/4           cup  olive oil
  1         tablespoon  unsalted butter
  3             pounds  rabbit -- cut into serving
                        -- piec
                        salt and freshly ground black
  1              large  bay leaf
  2             sprigs  fresh rosemary
  2        tablespoons  minced fresh parsley
  1                cup  chicken stock
  4              large  roasted red peppers -- peeled c
  2          teaspoons  minced garlic
  4                     drained anchovy fillets -- chop
     1/3           cup  red wine vinegar
                        s and patted dry
                        pepper -- to taste
                        red seeded and sliced
                        ed

Preparation:

In a casserole set over moderate heat, cook the Prosciutto in the oil and butter, stirring occasionally, for 3 minutes. Add the rabbit, season with salt and pepper and cook it until browned on both sides. Add the bay leaf, rosemary, parsley and stock. Bring the liquid to a boil and simmer the rabbit, covered, for 45 minutes, or until just tender. In a small skillet heat the 1/4 cup of oil over moderate heat until hot. Add the garlic and cook it, stirring, until golden. Add the anchovy and cook it, stirring, until dissolved. Add the vinegar and reduce it over moderately high heat to 2 tablespoons. Add the sliced peppers and anchovy mixture to the casserole and simmer it, stirring occasionally, 15 minutes longer.

Nutritional Information:

721 Calories (kcal); 43g Total Fat; (55% calories from fat); 73g Protein; 5g Carbohydrate; 212mg Cholesterol; 1062mg Sodium