1 dressed rabbit, domestic or wild
1 c. vinegar
4 sweet white onions, cut in large pieces
Morton's "blending salts"
Canned or fresh whole mushrooms
Red wine for cooking
Rosemary to taste

Place rabbit in roasting pan and cover with a brine of salt water and 1 cup of vinegar. Leave in pan overnight. Drain, cut into serving pieces and place in crockpot. Add 1/2 the cut up onions and sprinkle with blending salts. Steam for 2 hours. Remove rabbit and place in a roaster.

Add the whole mushrooms and remainder of onions. Cover with about 1 cup of the wine and roast in preheated oven for 2 hours at 325 degrees. After first hour, sprinkle lightly with rosemary, add up to one cup more of wine and continue roasting.

Baste with wine sauce 3 or 4 times during the last hour, enjoy your bunny!