Rabbit Stew
(Makes 4 to 6 servings) 2- 1-1/2 lb domestic rabbits (de-boned and cut into serving pieces) Marinade: 1/4 cup olive oil 2-tbsp brandy 1 white onion (diced) 2 cloves garlic (chopped) 1-tsp fennel seed (crushed) few strands…
Posted by: Mark Busse on Monday, September 26th, 2005
Categories: Guidance | Tags: marinade, rabbit, recipe, saffron, stew | No Comments »