rabbit stew
| Measure | Ingredient |
|---|---|
| 3 | Rabbits cut into pieces |
| 1 cup | Flour |
| ¼ cup | Olive oil |
| ½ cup | Onions, chopped |
| 2 | Garlic clove, minced |
| ¼ cup | Wine, sherry, dry |
| 1 cup | Chicken broth |
| 1 cup | Game marinade, strained |
| 1 teaspoon | Thyme |
| 1 teaspoon | Sage |
| 1 teaspoon | Cayenne pepper |
| ¼ cup | Parsley, minced |
| Salt & pepper to taste |
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 1-½ hours. From: Karen Mintzias Date: 06-27-93 Submitted By HELEN PEAGRAM On 11-29-94
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