1 fryer rabbit, cut into pieces
20 cloves garlic peeled, whole
1 lemon, quartered
1 dash chili powder
1 Tablespoon dried basil
1 Tablespoon dried thyme
1 Tablespoon dried oregano
1 Tablespoon dried sage
1 Tablespoon fresh parsley minced
1 stick butter
1 Tablespoon olive oil
2 large onions, cubed
4 Tablespoons olive oil
1 cup dry white wine
4 green onions chopped
1 clove garlic minced
1 dash salt
1 lb package dried spaghetti noodles
1 cup heavy cream
Preheat oven to 350 degrees F.
In a heavy skillet, heat 4 T olive oil over medium heat and add the 20 whole garlic cloves and onion cubes; roast until golden brown.
In a Dutch oven add the lemon quarters and pour in the onion and garlic.
Season the rabbit with salt, pepper, and chili powder. Mix basil, thyme, oregano, and sage together and roll seasoned rabbit pieces in the mixture.
Brown the rabbit pieces in skillet, turning often. Add wine to the rabbit and immediately add rabbit and liquid to the onion and garlic mixture. Cover Dutch oven and cook for 1 hour.
Meanwhile, cook spaghetti according to package directions; drain.
Heat remaining oil in a cleaned skillet and sauté green onions and parsley. Stirring constantly; add the salt. Remove from heat and add butter. As soon as the butter is melted and blended, pour over spaghetti and mix well. Remove rabbit from oven and take out lemon; slowly add the sweet heavy cream.
Serve rabbit over spaghetti mix with crusty bread.
Recipe Notes *1001 Ways to Cook a Rabbit by Bob Whitman
Recipe Courtesy of Clover Valley Farms