Yield: 4 servings
Measure | 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; |
\N 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. |
Submitted By BILL JERNIGAN On 02-07-95