Categories: Meats 
      Yield: 1 servings 
  
      3    Rabbits cut into pieces             1 c  Game marinade, strained 
      1 c  Flour                               1 ts Thyme 
    1/4 c  Olive oil                           1 ts Sage 
    1/2 c  Onions, chopped                     1 ts Cayenne pepper 
      2    Garlic clove, minced              1/4 c  Parsley, minced 
    1/4 c  Wine, sherry, dry                        Salt & pepper to taste 
      1 c  Chicken broth                   
  
  Dust pieces in flour and shake off excess. Brown in olive oil on all sides 
  in a large black iron pot (My prejudice). Remove and keep warm. Add onions 
  and garlic to same oil; cook until clear, not brown. Drain off excess oil 
  and replace rabbit. Pour on sherry. Add broth and strained marinade. Bring 
  to boil then reduce heat to simmer, covered, for 1 to 1-1/2 hours. 
  Submitted By BOB EMERT  On  THU, 10-07-93 (13:19)