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Slow Roasted Rabbit

Ingredients:

• 1 (3 pound) rabbit, cleaned and cut into pieces
• 1 tablespoon ground black pepper
• 1 ¾ teaspoons salt
• ¼ cup vegetable oil
• 1 onion, chopped
• 1 cup water
• ¾ cup ketchup
• 1 ½ tablespoons Worcestershire sauce
• 4 teaspoons white sugar
• 1 tablespoon paprika
• 1 clove garlic, chopped

Steps:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Season rabbit pieces with pepper and salt.
3. Heat vegetable oil in a large skillet over medium-high heat. Add rabbit; cook in hot oil until brown on all sides. Place in a 9x13-inch baking dish.
4. Combine onion, water, ketchup, Worcestershire sauce, sugar, paprika, and garlic in a medium bowl; mix well, then pour over rabbit.
5. Bake uncovered in the preheated oven, basting frequently, until very tender, about 90 minutes. An instant-read thermometer inserted into the meat nearest the bone should read at least 160 degrees F (72 degrees C).