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