Marinated rabbit

6 Servings

Ingredients

QuantityIngredient
13 lb rabbit, fresh or frozen
1teaspoonSalt
¼teaspoonPepper
3tablespoonsCanola oil
2cupsRed wine
2cupsChicken broth
1teaspoonAllspice
2Bay leaves
1teaspoonThyme
12Pickled cocktail onions *
12Stuffed olives, sliced
½poundsFresh mushrooms, sliced
2tablespoonsButter or margarine

Directions

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.