Spicy Marinated Rabbit Recipe


Difficulty LevelEasyMethod


 Rabbit3 Pound (Fresh Or Frozen)
 Salt1 Teaspoon
 Pepper1⁄4 Teaspoon
 Vegetable oil3 Tablespoon
 Marinade1 Tablespoon
 Red wine2 Cup (32 tbs)
 Chicken broth2 Cup (32 tbs)
 Allspice1 Teaspoon
 Bay leaves2
 Thyme1 Teaspoon
 Pickled white onions1 Dozen (Cocktail Size)
 Stuffed green olives1 Dozen, sliced
 Mushrooms1⁄2 Pound, sliced
 Butter/Margarine2 Tablespoon


Cut rabbit into serving pieces; rub with salt and pepper.
Put into large bowl; add marinade.
Refrigerate overnight.
Drain rabbit; do not pat dry.
Strain; reserve marinade.
In large frypan over high heat quickly brown all sides of rabbit pieces in hot vegetable oil.
When brown, pour in reserved marinade; simmer over low heat 1 hour or until tender.
Just before rabbit is done, saute onions, olives, and mushrooms in hot butter.
Add to rabbit mixture.