Rabbit: 1 3 lb rabbit, fresh or frozen
1 teaspoon Salt
1/4 teaspoon Pepper
3 tablespoon olive oil
Marinade: 2 cups Red wine
2 cups Chicken broth
1 teaspoon Allspice
2 Bay leaves
1 teaspoon Thyme
Sauce: 12 Pickled cocktail onions (white onions, unsliced)
12 Stuffed olives, sliced
1/2 lb Fresh mushrooms, sliced
2 tablespoon Butter
Rabbit: 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 fry pan over high heat quickly brown all sides of rabbit pieces in olive 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.
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