Rabbit Fricassee
2 rabbits, cut into serving pieces
2 cups red wine
2 tbs. lemon juice
2 bay leaves
1 tsp. thyme
¼ tsp. marjoram
salt and pepper
1 tsp. garlic powder
2 tbs. olive oil
1 onion, chopped
2 cloves garlic, minced
2 tbs. cornstarch
Mix wine, lemon juice, bay leaves, thyme, marjoram, salt, pepper and garlic powder to make marinade. Place rabbit in large baking dish and pour marinade over rabbit. Cover and refrigerate overnight. Remove rabbit from marinade when ready to cook and dry well. Strain marinade and save. Heat oil in a large skillet. Saute onions and garlic.
Cover and simmer for 1, 1 ½ hours or until tender.
Yield : 6-8 Servings
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