2 tablespoons olive oil
1 rabbit
1 onion, chopped
1 garlic clove, crushed
2/3 cup white wine
1/2 teaspoon rosemary
2 tablespoons chopped parsley
In a large, heavy kettle, heat olive oil and brown cut-up rabbit until golden, about 6 minutes per side.
Place in a shallow baking pan. Add chopped onion to the kettle and cook over low heat for 10 minutes, or until softened.
Add crushed garlic clove and cook 2 more minutes, stirring. Add white wine, and rosemary; stirring well. Pour the sauce over the rabbit and bake at 350*F (175*C) for 45 minutes. Serve sprinkled with chopped parsley.
Makes 4 servings.