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Easy Cottontail Cacciatore
Thanks to Lloyd Barnhart for this recipe.

~ 1 cottontail rabbit, skinned, boned out and cut into large bite size pieces
~ butter
~ 1 packet onion soup mix
~ 1 - 14-16 oz. can Italian style stewed tomatoes - cut up
~ 3 tbsp tomato paste
~ 2 tbsp red wine vinegar
~ 1/4 cup red wine
~ pasta of your choice (egg noodles, rotini, etc.)

Pound the meat from hind quarters to tenderize.

Melt some butter in a large skillet and lightly brown rabbit meat flipping as needed.

Combine all other ingredients in medium bowl and mix well. Pour over browned rabbit pieces.

Cover and simmer over low heat for 1 to 1 1/2 hours.

Serve over cooked pasta of your choice

Note: Serves two hungry people; double or triple recipe to feed four or more.

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