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-> [Creole & Cajun, Game, Louisiana, Meats, North American, Southern] -> [Louisiana creole rabbit Recipe] |
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Louisiana creole rabbit
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| Artist: |
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| Categories: |
Creole & Cajun, Game, Louisiana, Meats, North American, Southern |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| | Cleaned rabbit(3lb) | | 1
| tsp | Salt | | 1
| tsp | Black pepper | | 1/2
| tsp | Cayenne pepper | | 1/4
| cup | Onion, chopped | | 3
| | Garlic cloves, minced | | 2
| tbsp | White vinegar | | 1
| tsp | Browning sauce | | 1
| can | Mushrooms, drained(8oz) | | 1
| tbsp | Butter or margarine, melted | | 1
| tbsp | Parsley, minced | | 2
| tbsp | Green bell pepper, minced | | 2
| tbsp | Green onions, chopped | | 2/3
| cup | White wine, dry |
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Procedures:
| 1 | Dry rabbit and place in bowl. | | 2 | Combine salt, black pepper, cayenne pepper, onion, garlic and vinegar; pour over rabbit, turning pieces to coat. | | 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. | | 9 | Submitted by bob emert on thu, 10-07-93 (13:22 |
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