Submitted by:Bonnie Vanney

1 Rabbit cut into pieces (rabbit should be marinated over night if wild)
Marinate in Italian dressing, 2 stalks celery cut in 3"slices, 1 onion peeled and quartered. 
In a large frying pan place 3 tablespoons margarine, fry rabbit until lightly brown. Remove from pan set aside.

Sauce (red)
1 can tomato paste
1 can tomato sauce
1 tablespoon sugar
1 teaspoon salt
1  teaspoon pepper
1 medium onion (chopped)
3 green onions (chopped)
2 ribs celery (chopped)
4 cloves garlic (chopped)
1 tablespoon parsley
1 tablespoon Italian seasoning
3 tablespoons olive oil
In a sauce pan place olive oil and all ingredients except paste, sauce and sugar. Saute all ingredients until tender do not brown. Stir tomato paste into ingredients mix well add sugar mix add sauce mix well, lower heat add 3 cups water mix. Place rabbit into gravy simmer for 2 hours. Serve over favorite pasta.

Gravy (brown)
Mix same ingredients as red gravy except add one can creamy brown gravy mix, 1 tablespoon Chachere's Roux and gravy mix, 1 tablespoon corn starch, 1 small can mushrooms, 3 cups water, let simmer for 2 hours. Serve over mashed cream potatoes.