1/2 c. oil
1 rabbit, cut in serving pieces
2 c. onions, chopped
1 c. bell pepper, chopped
1 c. celery, chopped
1 (10 oz.) can Rotel tomatoes
1 can cream of mushroom soup
2 c. or more water
1 tsp. salt
1 tsp. pepper

Put oil in skillet; brown rabbit and set aside. Pour all but 2 tablespoons of oil out of skillet. Add all chopped vegetables. Saute until soft. Add soup and 2 cups of water. Now, add the rabbit. When it starts to boil, turn heat down and cook until tender. Must cover while cooking. 4 servings.