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Cut rabbit into
serving pieces; rub with salt and pepper. Put into large bowl; add
marinade. Refrigerate overnight.
Drain rabbit; do
not pat dry. Strain; reserve marinade. In large frying pan
over high heat quickly brown all sides of rabbit pieces in hot vegetable
oil. When brown, pour in reserved marinade; simmer over low heat 1
hour or until tender.
Just before rabbit
is done, sauté onions, olives, and mushrooms in hot butter. Add to
rabbit mixture. Serve with boiled potatoes. Yield 6 servings. |
