Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Main dish
Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3 lb rabbit, fresh or frozen
1 t Salt
1/4 ts Pepper
3 tb Canola oil
-----MARINADE-----
2 c Red wine
2 c Chicken broth
1 t Allspice
2 Bay leaves
1 t Thyme
-----SAUCE-----
12 Pickled cocktail onions *
12 Stuffed olives, sliced
1/2 lb Fresh mushrooms, sliced
2 tb Butter or margarine
* white onions unsliced. Cut rabbit into serving
pieces and rub with salt and pepper. Put into a large
bowl; add marinade. Refrigerate overnight. Drain
rabbit; DO NOT PAT DRY. Strain reserve marinade. In a
large cast iron frypan over high heat quickly brown
all sides of rabbit pieces in hot canola (or
vegetable) oil. When brown, pour in the reserve
marinade and simmer over low heat for 1 hour or until
tender. Just before the rabbit is done, saute the
onions, olives, and mushrooms in butter. Add to rabbit
mixture. Serve with boiled potatoes.
