Instructions: Season rabbit with salt, Season All and cayenne and black peppers. Brown rabbit, add mushrooms and 1/2 onion, brown well. In another pot, make roux, 5 tablespoons oil and 5 tablespoons flour, brown well. Add onion, bell pepper and celery and saute for 10 minutes. Add tomato sauce, Rotel tomatoes, V-8 juice, garlic, hot pepper, shallots, parsley and water. Simmer for 5 hours. After gravy has been cooking for 4 hours, add rabbit, onion and mushrooms. Cook until rabbit is tender. Serve over hot cooked rice.

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