Creole Rabbit - Louisiana Style

A wonderful baked rabbit recipe. Times include over night marination. Recipe can be adapted to Dutch oven cooking while camping .

• Ready In: 10 hrs
• Serves: 4

Ingredients

• 3  lbs rabbit, cleaned
• 1  teaspoon salt
• 1  teaspoon black pepper
• 1⁄2 teaspoon cayenne pepper
• 1⁄4 cup onion, chopped
• 3  garlic cloves, minced
• 2  tablespoons white vinegar
• 1  teaspoon  browning sauce, such as Kitchen Bouquet
• 8  ounces  canned mushrooms, drained
• 1  tablespoon butter or 1  tablespoon margarine, melted
• 1  tablespoon parsley, minced
• 2  tablespoons green bell peppers, minced
• 2  tablespoons green onions, chopped
• 2⁄3 cup dry white wine

Directions

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