1 (3 lb.) cleaned rabbit
1 tsp. salt
1 tsp. black pepper
1/2 tsp. cayenne pepper
1/4 c. onion, chopped
3 garlic cloves, minced
2 tbsp. white vinegar
1 tsp. browning sauce (Kitchen Bouquet)
2 (4 oz. ea.) cans mushrooms, drained
1 tbsp. butter, melted
1 tbsp. parsley, minced
2 tbsp. green bell pepper, minced
2 tbsp. green onions, chopped
2/3 c. white wine, dry

Dry rabbit and place in bowl.

Combine salt, black pepper, cayenne pepper, onion, garlic and vinegar; pour over rabbit, turning pieces to coat.

Cover bowl and marinade overnight in refrigerator.

Transfer rabbit and marinade to well-greased baking dish.

Bake in preheated 450°F oven 1 hour.

Combine remaining ingredients and pour over rabbit.

Bake 30 to 45 minutes longer, until rabbit is fork-tender.

Serves 4.