Herb-roasted rabbit

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
1 Rabbit (about 2 1/2 lb), cut in 6-8 serving pieces.
Salt & pepper to taste
1 medium Onion; halved lengthwise & slivered
1 large Clove garlic; minced
⅔ cup Dry white wine
½ teaspoon Rosemary; dried -=OR=-
1 teaspoon Rosemary; fresh chopped
2 tablespoons Flat-leafed parsley; chopped

Directions

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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