1    3 lb rabbit, fresh or frozen
1 ts Salt
1/4 ts Pepper
3 tb Canola oil

-MARINADE –
2 c Red wine
2 c Chicken broth
1 ts Allspice
2 Bay leaves
1 ts Thyme

SAUCE
12 Pickled cocktail onions *
12 Stuffed olives, sliced
1/2 lb Fresh mushrooms, sliced
2 tb Butter or margarine

* white onions unsliced. 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.