LOCATION: Recipes >> Variety Meats >> Rabbit 09
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Rabbit 09
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Garlic Rabbit
4-5 lb. rabbit (or chicken), cut up
1 Tbs. flour
salt & pepper
2 whole cloves of garlic
5-6 Tbs. olive oil
1 large glass of white wine or dry sherry
Marinate the rabbit overnight in 3 Tbs. white wine vinegar (this
makes the flesh taste more mild, although with domestically raised
rabbit it is not necessary). Pat dry. Roll pieces in flour seasoned
with salt & pepper. Heat oil in a large skillet. Brown the meat
on both sides lightly. Add the garlic cloves and fry together for
a few minutes. Stir in wine or sherry to deglaze the pan. Cover
and simmer on VERY low heat about 40 minutes, until the meat is
very tender and the liquid is nearly evaporated. Strain the
remaining liquid to serve as sauce. Serve with fried or roasted
potatoes.
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