Directions

• Take the cut up rabbit and put it in a large zip-lock bag and add the marinade above. Put in the refrigerator and marinade at least 12 hours or overnight. Move the bag around a few times. Before putting the rabbit in the pot drain away all of the marinade liquid.
• Start with the onions in a little cooking oil. Cook for about 20 minutes on medium heat until wilted.  Add the celery and bell pepper. Let them cook stirring often and you’ll see them get more and more brown. Add water if you need to here and there. What you want is all the vegetables cooked down to almost a “mush” and they are “pecan” colored.
• What makes that happen is letting things get a little “sticky” and almost burnt (dark brown). When you see “dark brown” add a 1/8 cup of water and turn the fire down a little and scrape the bottom of the pot.  You’ll see the sticky stuff dissolve. When you add the water you’ll see a little sizzle and see a brown water evolve… that’s the beginning of your gravy. Turn the fire back up after that and continue the process.
• Continue until you satisfied that the color is good. No more than “brown”. This takes time… we’re talking a few hours depending on the fire intensity and/or your willingness to watch it closely. 
• Once the veggies are “color perfect” you’re going to add the rabbit. BUT, before you add the rabbit you’re going to season it like you would a chicken to be fried, then dust it with all purpose flour. The flour may not stick to the rabbit, but will assist in adding to the gravy.
• You have to crank the fire up just a little to brown the rabbit meat. Watch it closely so nothing burns. Once again you’re looking for brown color and watch the fire intensity. 
  Once everything is browned nicely add the green onions and parsley, and about a cup of water. Stir around real good. Things will start to come together in a good gravy; add water to almost cover the meat but watch so the gravy is not too thin.
• Now, if your gravy is not thick enough you can add a little powdered instant roux to supplement. It has to come to a boil for it to thicken properly.
• Once satisfied with the amount of gravy lower the fire to a slow bubble and continue to cook until the meat starts to separate from the bone. At this point be sure to taste and add seasoning as needed.
• Serve over hot rice, and, sides are cornbread or hot French bread and a good veggie (like fresh cooked mustard greens, green beans, or corn.