- 2 Tbsp olive oil
- 1 rabbit
- 1 onion, chopped
- 1 garlic clove, crushed
- 2/3 cup white wine
- 1/2 tsp rosemary
- 2 Tbsp chopped parsley
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
Submitted by: Recipe Group Member
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