Quench MagazineRabbit Stew | Stews | Quench Magazine

Ingredients

• 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 ts Thyme
• 1 ts Sage
• 1 ts Cayenne pepper
• 1/4 c Parsley, minced
• Salt & pepper to taste