Title: Rabbit Stew
Categories: Meat
Yield: 1 Servings
| 3 | | Rabbits cut into pieces |
| 1 | c | Flour |
| 1/4 | c | Olive oil |
| 1/2 | c | Onions, chopped |
| 2 | | Garlic clove, minced |
| 1/4 | c | Wine, sherry, dry |
| 1 | c | Chicken broth |
| 1 | c | Game marinade, strained |
| 1 | ts | Thyme |
| 1 | ts | Sage |
| 1 | ts | Cayenne pepper |
| 1/4 | c | 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 1-1/2 hours.
Submitted By BOB EMERT On THU, 10-07-93 (13:19)