Rebel rouser rabbit stew
1 Servings
Ingredients
| Quantity | 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 |
| 1 | Salt & pepper to taste | |
Directions
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. Submitted By RACENET NEWS WINE. SOURCE APRIL 83 TIMES-PICAYUNE/STATES-ITEM RECIPE On 04/20/83