2 (2 1/2 lb.) fresh rabbits, skinned, cleaned and quartered
1 1/2 c. red wine vinegar
1 c. cooking oil
1 1/2 tsp. onion salt
1/2 tsp. garlic salt
1/4 tsp. cayenne pepper

Wash rabbit pieces under cold running water and pat dry. Place in large shallow dish that can be refrigerated. Combine remaining ingredients in small mixing bowl and stir well. Pour mixture over rabbit and cover tightly with foil. Refrigerate overnight, turn once before retiring. When ready to roast, remove rabbit from refrigerator. Place 4 pieces rabbit in 20 inch piece heavy-duty foil. Spoon on 2 tablespoons marinade and seal tightly. Repeat process with remaining rabbit pieces. Grill 1 hour, opening foil, turning meat and brushing with marinade every 15 minutes. Makes 8 servings.