| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats, Main dish, Stews | 1 | Servings | |
INGREDIENTS
| 3 | Rabbits cut into pieces | |
| 1 | c | Flour |
| 1/4 | c | Olive oil |
| 1/2 | c | Onions, chopped |
| 2 | Garlic clove, minced | |
| 1/4 | c | Wine, sherry, dry |
| 1 | c | Chicken broth |
| 1 | c | Game marinade, strained |
| 1 | ts | Thyme |
| 1 | ts | Sage |
| 1 | ts | Cayenne pepper |
| 1/4 | c | Parsley, minced |
| Salt & pepper to taste |
INSTRUCTIONS
Dust pieces in flour and shake off excess. Brown in olive oil on all sides in a large black iron pot (My prejudice). Remove and keep warm. Add onions and garlic to same oil; cook until clear, not brown. Drain off excess oil and replace rabbit. Pour on sherry. Add broth and strained marinade. Bring to boil then reduce heat to simmer, covered, for 1 to 1-1/2 hours. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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