Preparation:

In a large, heavy kettle, heat olive oil and brown cut-up rabbit until golden, about 6 minutes per side.

Place in a shallow baking pan. Add chopped onion to the kettle and cook over low heat for 10 minutes, or until softened.

Add crushed garlic clove and cook 2 more minutes, stirring. Add white wine, and rosemary; stirring well. Pour the sauce over the rabbit and bake at 350° F for 45 minutes. Serve sprinkled with chopped parsley.

Servings: 4
Source:
Submitted by: Recipe Group Member
Date:

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