2 TB Olive oil
1 Rabbit (about 2 1/2 lb), cut in 6-8 serving pieces.
Salt and pepper to taste
1 md Onion; halved lengthwise and slivered
1 lg Clove garlic; minced
2/3 c chicken or vegetable broth
1/2 ts Rosemary; dried -=OR=-
1 ts Rosemary; fresh chopped
2 TB Flat-leafed parsley; chopped
Preheat the oven to 350F. Place the oil in a large, heavy skillet over
medium-high heat. Brown the rabbit pieces in batches until golden, about 5
to 7 minutes per side, sprinkling with salt and pepper. Place the browned
rabbit into a shallow baking pan. Add the onion to the skillet and cool
over low heat for 7 to 10 minutes to soften. Add the garlic and cook 2
minutes more, stirring. Add broth and raise the heat; bring to a boil,
scraping up the browned bits on the bottom of the skillet. Reduce the
heat; add the rosemary and cook sauce for 2 minutes longer. Pour the sauce
over the rabbit and bake for 45 minutes. To serve, place rabbit pieces on
a serving platter and pour all remaining pan juices over top. Sprinkle
with chopped parsley and serve immediately. Serves 4.
Source: Miami Herald Parade Magazine, 10/23/94 Typed by Michele
From: Fred Towner in rec.food.recipes on Feb 22, 1998.
Adapted by Patti Vincent
Ruslan Nassyrov / 123RF Stock Photo 6046164