Ingredients:

• 1/2 cup flour
• 1 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2-3 lb rabbit, cut into serving portions
• 1/4 cup butter or oil

Creole Sauce:

• 2 medium sliced onions
• 1 clove minced garlic
• 1 tablespoon chopped parsley
• 1 tablespoon butter or oil
• 3 1/2 cups tomato juice
• 1/4 teaspoon Worcestershire sauce
• salt and pepper

Creole Sauce Preparation:

• Cook onions, garlic, and parsley in fat until onion is golden brown.
• Add tomato juice and Worcestershire sauce.
• Simmer for 15 minutes and season to taste.

Directions:

1. Combine flour, salt, and pepper in paper bag.
2. Add moist pieces of rabbit to bag, and shake until all are well-coated with the flour mix.
3. Heat the butter or oil in a heavy skillet and brown meat lightly on all sides.
4. Transfer the browned rabbit to a casserole dish.
5. Pour the Creole sauce over rabbit, cover and bake at 325 degrees for one hour or until tender.
6. Uncover and bake thirty minutes to brown the top. Makes four to six servings.