Ga Ga'S Rabbit Stew

• 1 fresh rabbit, cut up
• chopped onions
• 1/2 c. vinegar
• salt and pepper
• water
• 1 Tbsp. vinegar
• 1 Tbsp. Worcestershire sauce
• 1 bay leaf
• 1 Tbsp. parsley
• 2 stalks celery, diced
• 4 potatoes, cut up and skin on
• 2 onions, quartered
• 4 carrots, sliced
• 1 green pepper, diced

1. Let rabbit stand overnight in fridge with chopped onion, 1/2 cup vinegar, salt, pepper and water.
2. Next day, stew rabbit 2 to 3 hours with 1 cup water, 1 tablespoon vinegar, Worcestershire sauce, bay leaf, parsley, 1 teaspoon salt and 1/2 teaspoon pepper. Cook in crock-pot or slow cooker.
3. After cooking, take rabbit out.
4. Debone and replace rabbit in broth.
5. Add another cup of water.
6. Add celery, potatoes, 2 onions, carrots and green pepper. Cook 2 to 3 hours or until vegetables are tender.
7. Serves 6.

fresh rabbit, onions, vinegar, salt, water, vinegar, worcestershire sauce, bay leaf, parsley, stalks celery, potatoes, onions, carrots, green pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=807302 (may not work)