Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive oil 1 lg Clove garlic; minced
1 Rabbit (about 2 1/2 lb), cut 2/3 c Dry white wine
-in 6-8 serving pieces. 1/2 ts Rosemary; dried -=OR=-
Salt pepper to taste 1 ts Rosemary; fresh chopped
1 md Onion; halved lengthwise 2 tb Flat-leafed parsley; chopped
-slivered

1. Preheat the oven to 350F.

2. 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 pepper.

3. 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.

4. Add wine 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.

5. Pour the sauce over the rabbit and bake for 45 minutes.

6. To serve, place rabbit pieces on a serving platter and pour all
remaining pan juices over top. Sprinkle with chopped parlsey and serve
immediately.

Serves 4. Per serving: 453 calories, 23g fat, 161mg cholesterol.

Source: Miami Herald Parade Magazine, 10/23/94 Typos by .\ichele
Submitted By MICHELE STEWART On 10-26-94

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