Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 | 3 lb rabbit, fresh or frozen |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 3 tablespoons | Canola oil |
| 2 cups | Red wine |
| 2 cups | Chicken broth |
| 1 teaspoon | Allspice |
| 2 | Bay leaves |
| 1 teaspoon | Thyme |
| 12 | Pickled cocktail onions * |
| 12 | Stuffed olives, sliced |
| ½ pounds | Fresh mushrooms, sliced |
| 2 tablespoons | Butter or margarine |
MARINADE
SAUCE
* 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.