Marinated Rabbit

Serving Size : 6   
Categories : *Marinades For The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 3 lb [[1.5 kg] rabbit -- fresh or frozen
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons canola oil

***marinade***
2 cups [500 ml] red wine
2 cups [500 ml] chicken broth
1 teaspoon allspice
2 bay leaves

1 teaspoon thyme

***sauce***
12 pickled cocktail onions *
12 stuffed olives -- sliced
1/2 pound [250 g] fresh mushrooms -- sliced
2 tablespoons butter or margarine

* 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, sauté the onions, olives, and mushrooms in butter. Add to rabbit mixture. Serve with boiled potatoes.