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Rabbit tastes like chicken and can be cooked
in most ways like chicken, as in this herb-roasted rabbit with
white wine.
Herb-Roasted Rabbit
- 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.
Recipe is the property of Nestlé®
and Meals.com, used with permission.
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