Garlic Rabbit

Marinate the rabbit overnight in the white wine vinegar (this makes the flesh taste more mild, although with domestically raised rabbit it is not necessary).

Pat dry. Roll pieces in flour seasoned with salt and pepper.

Heat oil in a large skillet. Brown the meat on both sides lightly. Add the garlic cloves and fry together for a few minutes.

Stir in wine or sherry to deglaze the pan. Cover and simmer on VERY low heat about 40 minutes, until the meat is very tender and the liquid is nearly evaporated. Strain the remaining liquid to serve as sauce.

Serve with fried or roasted potatoes.