| 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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