Tender braised rabbit infused with aromatic rosemary and white wine, a delightful dish for a special occasion.
1. Cut the rabbit into serving pieces. 2. Heat olive oil in a large skillet over medium heat. 3. Sear the rabbit pieces until golden brown. 4. Add chopped onion and garlic, cook until softened. 5. Pour in white wine, add rosemary sprigs, salt, and pepper. 6. Cover and simmer for about 45 minutes or until the rabbit is tender. 7. Serve hot.
1 rabbit, 2 tbsp olive oil, 1 onion, 2 cloves of garlic, 1 cup white wine, 2 sprigs of fresh rosemary, salt, pepper
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