Rabbit Nicoise (James Beard)

• 2 tablespoons butter
• 1 (3 -4 lb) rabbit, cut into serving pieces
• 1 garlic clove, crushed
• 2 tablespoons olive oil
• 2 cups dry red wine
• 1 12 ounces cognac
• salt
• pepper
• 6 Italian sausages
• 8 ounces mushrooms, sliced

1. Preheat oven to 325F.
2. Heat butter in a skillet.
3. Add rabbit and brown well on all sides.
4. Place rabbit pieces in a baking dish.
5. Add garlic, olive oil, wine and Cognac.
6. Sprinkle with salt and pepper.
7. Cover and bake for 1 1/2 hours.
8. Brown sausages in a skillet.
9. Add sausages and mushrooms to baking dish.
10. Bake for 30 minutes more.

butter, rabbit, garlic, olive oil, red wine, cognac, salt, pepper, italian sausages, mushrooms

Taken from www.food.com/recipe/rabbit-nicoise-james-beard-460205 (may not work)