Marinated Rabbit

Recipe Ingredients

1		Rabbit - fresh or frozen
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Pepper
3 tablespoons	45ml	Canola oil
		Marinade
2 cups	474ml	Red wine
2 cups	474ml	Chicken broth
1 teaspoon	5ml	Allspice
2		Bay leaves
1 teaspoon	5ml	Thyme
		Sauce
12		Pickled cocktail onions *
12		Stuffed olives - sliced
1/2 lb	227g / 8oz	Fresh mushrooms - sliced
2 tablespoons	30ml	Butter or margarine

Recipe Instructions

* 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 frying pan 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.

Source:
Larry A. Willrath

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