Rabbit tastes similar to chicken and can be cooked in most ways like chicken, as in this herb-roasted rabbit with white wine.
2 tablespoons olive oil
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.