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Rabbit Stew

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 tsp. thyme
1 tsp. sage
1 tsp. cayenne pepper
1/4 c. parsley, minced
salt and pepper to taste

Dust pieces in flour and shake off excess. Brown in olive oil on all sides in a lg. black iron pot. 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 1-1 1/2 hrs.

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