Amount
Ingredient
Preparation



3
pounds
rabbit

fresh or frozen



1
teaspoon
salt





1/4
teaspoon
pepper





3
tablespoons
canola oil







---

Marinade



2
cups
red wine





2
cups
chicken broth





1
teaspoon
allspice





2
each
bay leaves





1
teaspoon
thyme leaves







---

Sauce



12
each
pickled onions





12
each
pimiento stuffed green olives

sliced



1/2
pound
mushrooms

fresh, sliced



2
tablespoons
butter

or margarine

 Cut rabbit into serving pieces and rub with salt and pepper.

Put into a large bowl; add marinade.

Refrigerate overnight.

Drain rabbit; DO NOT PAT DRY.

Strain reserve marinade. 

In a large cast iron frypan over high heat quickly brown all sides of rabbit pieces in hot canola (or vegetable) oil.

When brown, pour in the reserve marinade and simmer over low heat for 1 hour or until tender.

Just before the rabbit is done, saute the onions, olives, and mushrooms in butter.

Add to rabbit mixture.

Serve with boiled potatoes.