Categories: Meats, Main dish, Sauces 
      Yield: 6 servings 
  
      1    3 lb rabbit, fresh or frozen 
      1 ts Salt 
    1/4 ts Pepper 
      3 tb Canola oil 
 
----------------------------------MARINADE---------------------------------- 
      2 c  Red wine 
      2 c  Chicken broth 
      1 ts Allspice 
      2    Bay leaves 
      1 ts Thyme 
 
-----------------------------------SAUCE----------------------------------- 
     12    Pickled cocktail onions * 
     12    Stuffed olives, sliced 
    1/2 lb Fresh mushrooms, sliced 
      2 tb 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 
  frypan 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, saute the onions, olives, and mushrooms in butter. Add to rabbit 
  mixture. Serve with boiled potatoes.