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 ts Thyme

1 ts Sage

1 ts Cayenne pepper

1/4 c Parsley, minced

Salt & pepper to taste Dust pieces in flour and shake off excess. Brown in olive oil on all sides in a large black iron pot (My prejudice). 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 to 1-1/2 hours.