Rabbit in Wine Sauce
1 rabbit (about 2 pounds)
Cut the rabbit into serving-size pieces.
2 onions, chopped
4 garlic cloves, minced
¼ cup oil, enough to fry the rabbit
In a heavy covered fry-pan or Dutch oven, sauté the onion and garlic slowly in 2 tablespoons of olive oil over medium heat for about 5 minutes. Remove from pan and reserve.
Add remaining olive oil; add rabbit pieces and brown, 5-6 minutes on each side.
2 cups red wine
Add onions, garlic and wine to the rabbit and simmer over low heat about 30 minutes or until the rabbit is tender, basting with copious quantities of wine.
Salt immediately before putting it on the table.
Adapted from a traditional Spanish recipe