Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      3 lb          rabbit -- fresh or frozen
   1      teaspoon      salt
     1/4  teaspoon      pepper
   3      tablespoons   canola oil
                        ***marinade***
   2      cups          red wine
   2      cups          chicken broth
   1      teaspoon      allspice
   2                    bay leaves
   1      teaspoon      thyme
                        ***sauce***
  12                    pickled cocktail onions *
  12                    stuffed olives -- sliced
     1/2  pound         fresh mushrooms -- sliced
   2      tablespoons   butter or margarine

Preparation:

* white onions unsliced. Cut rabbit into serving pieces and rub with salt and pepper. Put into a large bowl; add marinade. Refrigerate overnight. Drain rabbit; DO NOT PAT DRY. Strain reserve marinade. In a large cast iron frying pan over high heat quickly brown all sides of rabbit pieces in hot canola (or vegetable) oil. When brown, pour in the reserve marinade and simmer over low heat for 1 hour or until tender. Just before the rabbit is done, sauté the onions, olives, and mushrooms in butter. Add to rabbit mixture. Serve with boiled potatoes.