Rabbit With White Wine And Rosemary

• 1 whole rabbit
• 1/4 cup white wine
• 1 dash white wine vinegar
• 1/8 cup olive oil
• 1 clove garlic
• 1 sprig rosemary
• Salt and pepper
• Optional: crushed red pepper
• Optional: 1 cup flour

1. Cut the rabbit into pieces with a large butcher knife.
2. If you like a creamier texture, place the flour into a shallow bowl and dust each piece of rabbit in flour on all sides. However, you can omit the flour if you wish. We like rabbit both ways.
3. Mince the garlic and saute it in the oil in a large pan until golden brown.
4. Add the white wine and white wine vinegar, and allow the mixture to continue to simmer on medium heat.
5. Carefully arrange the rabbit in the skillet.
6. Add rosemary leaves, and salt and pepper to taste.
7. If you like white meats with a little heat, add a little crushed red pepper.
8. Cover, and cook over medium heat, turning on occasion, for approximately 20-25 minutes.
9. Serve with vegetables or roasted potatoes.

rabbit, white wine, white wine vinegar, olive oil, clove garlic, rosemary, salt, red pepper, flour

Taken from food52.com/recipes/14067-rabbit-with-white-wine-and-rosemary (may not work)