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Lemon Wine Rabbit

1 rabbit
1 lemon cut in half
Salt and pepper to taste
2 tablespoons butter, melted
1/2 cup chardonnay wine
1 tablespoon shopped chives
1 tablespoon chopped parsley


Skin and clean rabbit, then rub with lemon halves and squeeze on the lemon juice. Rub with salt and pepper. Cut rabbit into serving pieces and brush with melted butter. Place in roasting pan and bake at 400 degrees about 10 minutes. Add wine and reduce heat to 350 degrees and continue cooking until tender (at least 1 hour). Baste occasionally. Top with herbs. Serve with drippings poured over rabbit. Wine drippings may be thickened with flour and water paste if desired.