2 RABBITS CUT INTO PIECES
1-2 MEDIUM ONIONS
Pour Worcestershire Sauce on rabbit pieces. Season with salt, pepper, garlic powder and Creole seasoning. Mix well until coated evenly. Preheat oil in skillet. Dredge rabbit in flour and put in skillet until browned on both sides. Remove rabbit and put in roasting pan. Put mustard on each piece then layer with sliced onions, cover and bake for 2-3 hours at 300 degrees or until tender. Serve with white rice and toasted French Bread.
Submitted by Tommy Thompson
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