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CREOLE RABBIT
  • 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 margarine, melted
  • 1 tablespoon parsley, minced
  • 2 tablespoons green bell peppers, minced
  • 2 tablespoons green onions, chopped
  • 2/3 cup dry white wine
    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.

     

     
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