Rabbit Stew
- 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.
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.
