Rabbit Stewmain dish, meats, stews 3 rabbits cut into pieces 1 cup flour 1/4 cup olive oil 1/2 cup onions, chopped 2 garlic clove, minced 1/4 cup wine, sherry, dry 1 cup chicken broth 1 cup game marinade, strained 1 teaspoon thyme 1 teaspoon sage 1 teaspoon cayenne pepper 1/4 cup parsley, minced 1 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. |
