Rabbit Glutton with Madeira

2 1/2 pounds rabbit

pinch of cinnamon

pinch of chopped fresh rosemary

1 bay leaf

2 tablespoons red wine vinegar

1/4 cup olive oil

2 tablespoons butter

1 cup dry madeira wine

chicken broth

salt and pepper

Cut rabbit into serving size pieces, then wash, dry and put into large bowl. Marinate for 12 to 24 hours in refrigerator in a mixture of cinnamon, rosemary, bay leaf, salt and pepper, vinegar, and half the oil. Turn occasionally.

Drain and brown rabbit in butter and remaining oil in a frying pan. Add madeira wine and simmer over low heat until tender, about one and a half hours, adding broth as needed. Remove rabbit pieces to a platter and keep warm. Skim off fat from juices, reheat juices, simmer to half the volume and spoon over rabbit pieces.

Copyright 1998-2014 Stephen Ricciardelli