Crock-Pot Rabbit - cooking recipe

Ingredients

2 rabbits, cut into serving pieces
lemon pepper
salt to taste
1 can chicken broth
1/4 c. apple vinegar
1/4 c. molasses
1/4 c. tomato catsup
1 Tbsp. Lea & Perrins Worcestershire sauce
2 Tbsp. grated onion
1 small can sliced mushrooms

Preparation

Salt and pepper rabbit pieces thoroughly and place them inside the crock-pot.
Dissolve in another pan the broth, vinegar, molasses, catsup, Lea & Perrins, onion and mushrooms.
Mix thoroughly and pour mixture over the meat.
Cover and cook on low heat for 7 or 8 hours and serve with a mound of long grain and wild rice.