1 3 lb rabbit, fresh or frozen
1 tsp Salt
1/4 tsp Pepper
3 tbsp Canola oil
MARINADE
2 cup Red wine
2 cup Chicken broth
1 tsp Allspice
2 Bay leaves
1 tsp Thyme
SAUCE
12 Pickled cocktail onions *
12 Stuffed olives, sliced
1/2 lb Fresh mushrooms, sliced
2 tbsp 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.
|
|
