Louisiana creole rabbit

4 servings

Ingredients

Quantity Ingredient
1 each Cleaned rabbit (3lb)
1 teaspoon Salt
1 teaspoon Black pepper
½ teaspoon Cayenne pepper
¼ cup Onion, chopped
3 eaches Garlic cloves, minced
2 tablespoons White vinegar
1 teaspoon Browning sauce
1 can Mushrooms, drained (8oz)
1 tablespoon Butter or margarine, melted
1 tablespoon Parsley, minced
2 tablespoons Green bell pepper, minced
2 tablespoons Green onions, chopped
⅔ cup White wine, dry
1 each Dry rabbit and place in bowl.
2 eaches Combine salt, black pepper, cayenne pepper, onion, garlic and vinegar;
pounds Over rabbit, turning pieces to coat.
3 eaches Cover bowl and marinade overnight in refrigerator.
4 eaches Transfer rabbit and marinade to well-greased baking dish.
5 eaches Bake in preheated 450'F. oven 1 hour.
6 eaches Combine remaining ingredients and pour over rabbit.
7 eaches Bake 30 to 45 minutes longer, until rabbit is fork-tender.

Directions

Submitted By BILL JERNIGAN On 02-07-95

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