Creole Rabbit
Rabbit (about 3 lbs.)
1/4 cup milk
3 tbsp. cooking fat or oil
Creole sauce
flour, salt, pepper
Cut rabbit in serving pieces and dip in milk and roll it in mixture of flour, salt and pepper. Heat fat or oil and brown rabbit lightly on all sides. Pour sauce over rabbit; cover pan.
Bake at 325 F. (slow oven) 1-1/2 hours, or until meat is tender. Uncover and bake 30 minutes longer to brown top.
Creole Sauce
2 medium onions, sliced
1 clove garlic, finely chopped
1 tbsp. chopped parsley
3 tbsp. butter or margarine
3-1/2 cups tomato juice (No. 2-1/2 can)
1/4 tsp. Worcestershire sauce
salt and pepper
Cook onions, garlic, and parsley in the fat or oil until onion Is golden brown. Add other ingredients except salt and pepper and cook gently for 15 minutes. Season to taste.
