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2 tbsp Olive oil
1 Rabbit(cut in pieces)
Salt to taste
Pepper to taste
1 md Onion(halved lengthwise)
4 Garlic cloves(minced)
2/3 c Dry white wine
1/2 tsp dried rosemary
2 tbsp fresh parsley(chopped)
Have your butcher cut the rabbit into six to eight serving pieces. Brown in batches quickly over medium-high heat to give the meat color. The baking finishes off the cooking. Preheat the oven to 350'F. Place the oil in a large, heavy pot over medium-high heat. Brown the rabbit pieces in batches until golden, about 5-7 minutes per side, sprinkling with salt and pepper. Place browned rabbit into a shallow baking pan. Add the onion to the pot and cook over low heat for 7-10 minutes to soften. Add the garlic and cook 2 minutes more, stirring. Add wine and raise the heat; bring to a boil, scraping up the browned bits on the bottom of the casserole. Reduce the heat; add the rosemary and cook sauce for 2 minutes longer. Pour the sauce over the rabbit and bake for 45 minutes. To serve, place rabbit pieces on a serving platter and pour all remaining pan juices over top. Sprinkle with chopped parsley and serve immediately.
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