Vince'S Rabbit

• 6 to 8 rabbits, cut up
• 2 cans cream of mushroom soup
• 2 cans golden mushroom soup
• 2 pt. half and half
• 2 envelopes G. Washington rich and brown seasoning
• parsley flakes
• pepper to taste
• salt to taste
• garlic powder
• 1 pkg. dry onion soup mix

1. Parboil rabbits 45 minutes in large kettle with enough water to cover rabbits.
2. To water add salt, pepper and garlic powder to taste.
3. Sprinkle dry onion soup mix over bottom of large roaster. Place rabbit pieces in roaster.
4. Sprinkle parsley flakes and seasoning envelope over rabbits.
5. Mix the soups and half and half together and pour over rabbits.
6. Bake at 300u0b0 for 2 1/2 to 3 hours, covered.
7. Baste and turn pieces every 45 minutes.
8. Brown off, if necessary, uncovered, toward last of cooking time.

cream of mushroom soup, golden mushroom soup, brown seasoning, parsley flakes, pepper, salt, garlic, onion soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=852358 (may not work)