Louisiana Creole Rabbit

• 1 each rabbit cleaned, 3lb
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1/4 cup onions chopped
• 3 each garlic cloves minced
• 2 tablespoons white vinegar
• 1 teaspoon browning sauce
• 1 can mushrooms drained
• 1 tablespoon butter or margarine, softened
• 1 tablespoon parsley leaves minced
• 2 tablespoons green bell peppers minced
• 2 tablespoons scallions, spring or green onions chopped
• 23 cup white wine ry

1. Dry rabbit and place in bowl.
2. Combine salt, black pepper, cayenne pepper, onion, garlic 3.
3. Cover bowl and marinade overnight in refrigerator.
4. Transfer rabbit and marinade to well-greased baking dish.
5. Bake in preheated 450'F.
6. oven 1 hour.
7. Combine remaining ingredients and pour over rabbit.
8. Bake 30 to 45 minutes longer, until rabbit is fork-tender.

rabbit, salt, black pepper, cayenne pepper, onions, garlic, white vinegar, browning sauce, mushrooms, butter, parsley, green bell peppers, scallions, white wine

Taken from recipeland.com/recipe/v/louisiana-creole-rabbit-33223 (may not work)