Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb olive oil
1 rabbit, cut in serving
-pieces (abou; t 2 1/2 lb)
1 salt to taste
1 pepper to taste
1 md onion, halved lengthwise and
- sliver; ed
1 lg garlic clove, minced
2/3 c dry white wine
1/2 ts crumbled dried rosemary or
1 ts chopped fresh rosemary
2 tb chopped flat-leaf parsley

Have your butcher cut the rabbit into six to eight serving pieces. Brown in
batches quickly over medium-high heat to give the meat color. The baking
finishes off the cooking.

1. Preheat the oven to 350'F.

2. Place the oil in a large, heavy pot over medium-high heat. Brown the
rabbit pieces in batches until golden, about 5-7 minutes per side,
sprinkling with salt and pepper.

3. Place browned rabbit into a shallow baking pan. Add the onion to the pot
and cook over low heat for 7-10 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 casserole. 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 parsley and serving
immediately.

Per serving: 453 calories, 23 grams fat, 161 milligrams cholesterol.

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