Rabbit stew

Yield: 1 servings

Measure Ingredient
3 \N Rabbits cut into pieces
1 cup Flour
¼ cup Olive oil
½ cup Onions, chopped
2 \N 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
\N \N 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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