A lemon-herb marinade blends with the flavor or rabbit to make a pleasantly spicy stew. Plan to start the day before - for best results, the rabbit should marinate for 24 hours. For 4 servings you will need:

3-4 lb. rabbit, cut up
1/3 c. olive oil
3 tbsp. fresh lemon juice
2 1/2 tbsp. soy sauce
2 tsp. grated lemon rind
4 cloves garlic, minced or pressed
1 tsp. dried rosemary
1/2 tsp. fennel seeds
1 tsp. salt
1/2 tsp. black pepper
1/4 c. all-purpose flour
2-3 tbsp. butter
1/4 c. Madeira or dry sherry
3 c. chicken broth
1 bay leaf
2 tbsp. all-purpose flour
Parsley for garnish

1. Rinse rabbit and pat dry. Place into deep bowl or plastic bag. Set aside.

2. Combine olive oil, lemon juice, soy sauce, lemon rind, garlic, rosemary and fennel. Pour over rabbit. Cover and refrigerate for 24 hours.

3. Drain and place rabbit pieces on waxed paper. Sprinkle on both sides with salt, black pepper and flour.

4. Heat butter in heavy skillet and brown rabbit until golden. Transfer to deep casserole.

5. Add Madeira or sherry to pan. Heat to boiling. Add broth. Boil and scrape pan clean.

6. Pour over rabbit. Add bay leaf. Cover and bake at 350 degrees for 1 1/2 to 2 hours or until rabbit is very tender. Remove rabbit to serving dish and keep warm.

7. Add flour to skillet. Stir in 2 to 3 tablespoons juices to make a paste. Gradually add remaining juices. Cook, stirring, until thickened.

8. Pour sauce over rabbit and garnish with parsley.

Good served with: Mashed potatoes or hot cooked wild rice, spinach salad and a hearty red wine, if you like.