3 Rabbits cut into pieces 1 c Flour 1/4 c Olive oil 1/2 c Onions, chopped 2 Garlic clove, minced 1/4 c Wine, sherry, dry 1 c Chicken broth 1 c Game marinade, strained 1 ts Thyme 1 ts Sage 1 ts Cayenne pepper 1/4 c Parsley, minced Salt & pepper to taste Dust pieces in flour and shake off excess. Brown in olive oil on all sides in a large black iron pot (My prejudice). Remove and keep warm. Add onions and garlic to same oil; cook until clear, not brown. Drain off excess oil and replace rabbit. Pour on sherry. Add broth and strained marinade. Bring to boil then reduce heat to simmer, covered, for 1 to 1-1/2 hours.
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