Louisiana creole rabbit

Yield: 4 servings

1 Cleaned rabbit(3lb)

1 tsp Salt

1 tsp Black pepper

1/2 tsp Cayenne pepper

1/4 cup Onion, chopped

3 Garlic cloves, minced

2 tbsp White vinegar

1 tsp Browning sauce

1 can Mushrooms, drained(8oz)

1 tbsp Butter or margarine, melted

1 tbsp Parsley, minced

2 tbsp Green bell pepper, minced

2 tbsp Green onions, chopped

2/3 cup White wine, dry


Dry rabbit and place in bowl.

Combine salt, black pepper, cayenne pepper, onion, garlic and vinegar; pour over rabbit, turning pieces to coat.

Cover bowl and marinade overnight in refrigerator.

Transfer rabbit and marinade to well-greased baking dish.

Bake in preheated 450°F.

Oven 1 hour.

Combine remaining ingredients and pour over rabbit.

Bake 30 to 45 minutes longer, until rabbit is fork-tender.

Submitted by bob emert