2 rabbits, (4-6 lbs. meat) cut up
1 onion
1/2 half box sliced mushrooms
1/2 cup butter
1 tbsp. paprika
1 tsp ground sage
1 1/2 tsp. salt
Pepper
i/2 cup sherry

Saute rabbits and onions in butter until browned. In 12-inch covered pan over low heat cook rabbits with sherry, paprika, sage, garlic, salt and pepper until fork tender. Add water or more sherry if needed.

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