Topic: Post your (Rabbit Recipes) here

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SAUTÉED RABBIT WITH SOUR CREAM AND BACON

1 young rabbit
½ cup flour seasoned with
1 teaspoon salt
1½ teaspoons dry mustard
1 teaspoon thyme
½ teaspoon freshly ground pepper
5 or 6 rather thick slices bacon
½ cup chicken or beef stock
1 cup sour cream
2 tablespoons chopped parsley
1 teaspoon salt

Cut the rabbit into serving pieces. Shake the pieces well in a plastic bag with the seasoned flour. Sauté the bacon until just crisp. Remove, and keep it warm wrapped in absorbent paper. Heat the bacon fat, and brown the rabbit pieces in the fat on both sides. Reduce the heat, and add the stock. Cover the pan, and simmer 10 to 15 minutes, or until the rabbit is tender. Transfer to a hot platter, and skim off all but 2 tablespoons of fat from the pan. Add the sour cream, chopped parsley, and salt. Stir over medium heat till well mixed and heated through, but do not let it boil. Spoon the sauce around the rabbit, and serve with mashed potatoes.

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MEXICAN RABBIT

1 Rabbit, disjointed
2 c Corn
1 ts Parsley
10 oz Can tomatoes
1 ts Rosemary
1 c Minced black olives
1 ts Thyme
2 ts Chili powder
1 Bay leaf
Salt and pepper to taste
2 Peppercorns
2 c Yellow cornmeal
1 Garlic clove, minced
1 Egg yolk
1/2 c Minced shallots

Place the rabbit, parsley, rosemary, thyme, bay leaf, and peppercorns in a large saucepan and add enough water to cover. Bring to a boil and simmer for 30 minutes or until rabbit is tender. Drain rabbit and reserve 1 cup liquid. Remove rabbit from bones. Sauté the garlic and shallots in small amount of fat in a skillet until tender, then add the rabbit, corn, tomatoes, olives, chili powder, salt, and pepper. Simmer for 20 minutes. Combine the cornmeal and egg yolk. Strain the reserved liquid, add to cornmeal mixture and mix well. Stir into the rabbit mixture and spoon into a greased casserole. Bake at 325 degrees for 40 minutes or until set. 6 servings

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RABBIT EGGROLLS

2 cups Rabbit meat cooked and diced
1 tbs. Oil
1 clove Garlic finely minced
2 Tbs. Soy sauce
2 Tbs. corn starch or flour
1/2 tsp. grated ginger
1/2 tsp. salt
1/2 tsp. sugar
12 egg roll wrappers
your favorite Veggies
(lettuce, carrots, peas, cabbage } or a 16 oz bag of chow mien veggies will do.
Stir fry Garlic in oil, add Veggies and Rabbit. Stir fry for 6 minutes, add rest of ingredient. Cook stir fry till thickening begins and cool place Eggroll wrappers and Fill. Fry eggrolls @ 365 for 2-3 minutes.

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RABBIT WITH CREAM SAUCE AND MUSHROOMS

2 to 3 lb. fryer rabbit
3 slices bacon, chopped
1 tbls. butter
1 1/2 tsp. salt
1/4 tsp. pepper
1 tbls. flour
1 medium onion, finely chopped
3 ribs celery, finely chopped
3 carrots, finely chopped
Pinch: allspice, thyme, 4-5 peppercorns and a bay leaf.
1 small can tomato sauce
1 pt. sour cream (yogurt is an excellent substitute).
1/2 lb. button mushrooms

In a Dutch oven cook bacon until crisp. Add butter, melt and add rabbit pieces and brown lightly. Season with salt and pepper. Blend four into grease in skillet. Add chopped vegetables, remaining seasonings and tomato sauce. Cover and cook over low heat for about 45 minutes or until tender. Remove rabbit. Strain gravy, mix with sour cream or yogurt and pour over meat. Sauté mushrooms separately in small amount of butter and place on meat before serving. Serves 4 to 6.

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EAST INDIAN CURRIED RABBIT

2 to 3 lb. fryer rabbit or Mature rabbit
1 1/2 tsp. salt
1/4 cup onion, finely chopped
1 clove garlic, chopped
1 tsp. curry powder
1/4 cup milk
1/3 cup flour
salt and pepper to taste
1 1/2 cups hot cooked rice

Cover rabbit pieces with salted boiling water in heavy stewing pan. Cover and simmer 1 hour (2 hours for mature rabbit) or until tender. Drain and cool, saving broth. Remove meat from bones and dice. Bring to a boil 2 cups of the broth, onion, garlic and curry powder in covered pan. Simmer for 20 minutes. Stir the milk into the flour. Add a few tablespoons of the hot broth and stir mixture into the rest of the broth. Cook over low heat until thick and smooth, stirring frequently. Season to taste and add rabbit meat.
Heat through and serve over rice. 4 to 6 servings.

CREAM GRAVY

For each cup of gravy desired, use 2 tbls. of the pan drippings, 1 1/2 tbls. flour and 1 cup of milk. Blend drippings and flour thoroughly in skilled, add milk and stir until thickened. Season to taste.

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HUNTER STEW

2 to 3 lb. fryer rabbit or Mature rabbit
1/4 cup oil
3 cups boiling water
3 medium potatoes, diced
3 medium carrots, diced
1/2 cup celery, chopped
1/4 cup parsley, chopped
1 medium onion, sliced
2 tsp. salt
1/4 tsp. pepper
1/4 cup flour
1/2 cup cold water

Brown rabbit in hot oil in Dutch oven. Add 3 cups boiling water, cover and simmer for 30 minutes (1 hour for mature rabbit). Add vegetables and seasonings. Cook until vegetables are tender, about 20 minutes. Blend together flour and cold water to form a paste. Stir into stew, cooking until slightly thickened. Dumplings may be steamed with the stew if desired.

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RABBIT IN SWEET-SOUR SAUCE
(Hasen Suessauer)

2-3 lb. rabbit, cut into serving pieces
1 cup cider vinegar
1 cup dry white wine
2 tbls. salt
2 tsp. freshly ground pepper
2 tbls. whole juniper berries, crushed
1 medium onion, sliced
1 carrot, chopped
3 slices bacon, diced
2 tbls. butter
1 tbls. sugar
3 tbls. flour
3-5 gingersnaps, crushed
1/2 cup sour cream

Wash the rabbit pieces in cold water and dry on paper towels. Put the rabbit pieces in a large, glass, earthenware or stainless steel bowl (do not use aluminum). Make a marinade with 2 cups water, the vinegar, wine, salt, pepper, juniper berries, onion and carrot. Pour over the rabbit pieces to cover. Cover tightly and refrigerate for 2-3 days, turning pieces daily. Remove the rabbit from the marinade and dry on paper towels.
Strain the marinade and measure 2 cups. Cook the bacon in a Dutch oven until transparent. Add the butter and brown the rabbit on all sides in the hot fat. Add 1 cup of the marinade and simmer covered over low heat for 1 hour. (Young rabbit cooks quickly - check after 45 min.) Remove rabbit pieces. Sprinkle in the sugar and flour. Gradually stir in remaining 1 cup marinade and the gingersnaps. Return rabbit to Dutch oven and simmer covered, stirring frequently, for 20 minutes. (Watch the stirring - do it gently so you don't break up the pieces). Stir in the sour cream and simmer for 10 minutes. Check seasoning; add salt and pepper to taste. Serve with hot noodles sprinkled with caraway seeds. Serves 4-5.

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RABBIT CHOP SUEY

2 cups coarsely cut rabbit meat.
1/4 cup sliced mushrooms
2 Tablespoons butter
1 cup thinly sliced celery
1 small carrot , cut in thin strips
1 medium onion, thinly sliced
1&1/2 cups rabbit broth (or water with three chicken bouillon cubes.)
2 cups canned bean sprouts with liquid
3 tablespoons corn starch
3 tablespoons Soy sauce
Salt & pepper to taste
1&1/2 cups hot cooked rice (1/2 cup raw)

Cook rabbit meat and mushrooms in the butter over low heat a few minutes until lightly browned. Add celery, carrot , onion and broth.
Cover the pan and boil gently 10 to 15 minutes, or until vegetables are tender. Add the bean sprouts and liquid and heat to boiling.
Mix the corn starch and Soy sauce; add gradually to the boiling mixture, stirring constantly. Cook 2 minutes, or until slightly thickened; add salt and pepper.

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RABBIT LIVERS WITH MUSHROOMS

1 slice bacon - diced
1/8 tsp. pepper
2 tbs. fat
1 tsp. lemon juice
1 tsp. chopped onion
1/4 cup sliced mushrooms
6 rabbit livers
1 cup chicken stock
2 tbs. flour
1 tbs. chopped parsley
1/2 tsp. salt

Sauté bacon until browned. Remove bacon, add far and onion and when onion is tender but not brown add livers and sauté for 2 minutes. Add flour, salt, pepper, lemon juice and mushrooms. Blend. Add stock gradually and cook until mushrooms are tender. Garnish with chopped parsley. Serves 4 to 6

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MEATLOAF/SANDWICH MEAT

One Old Rabbit -- Pressure cooked and boned (Slow Cooker would probably do the job now:-) Grind cooked meat with coarse blade. 2 envelopes, plain Knox gelatin dissolved in 1 cup cold water or broth. Mix meat with gelatin.
1 Tablespoon sage
salt and pepper to taste
1 large ground or diced onion
1/2 teaspoon garlic salt ( Could use powder , less than 1/2 teaspoon though unless you really like garlic! since you have already seasoned it) "Be quiet Kathleen -- You are ruining the originality of the recipe!"
1 Tablespoon honey or 2 Tablespoons sugar
Pack into bread pan. Cover with foil. Refrigerate 24 hours. This makes great sandwich meat. Tastes especially good with mayonnaise and fresh tomato slices. ---

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RABBIT SALAD

2 cups diced cooked rabbit
3/4 tsp. salt
1 cup diced celery
1 tbs. chopped parsley
1 tsp grated onion
1/8 tsp. pepper
1/2 cup mayonnaise/saladdressing

Combine all above ingredients. serve in lettuce cups. may be used for sandwich filling, too.

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ROAST RABBIT WITH GRAVY

1 Roaster rabbit, cut up
1 pkg. Lipton Onion soup mix, dry
1 can cream of mushroom soup, undiluted
l can (12 oz) Coke, regular---not diet
2 tablespoons Corn Starch
Place the roast in a crock pot and cover with the remaining ingredients. Let cook 8 - 10 hours on low. When you take the meat out, just stir the sauce and you have gravy.

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RABBIT STEW
 1 rabbit, jointed
flour with salt & pepper added to your taste
2 tbs. butter
1 cup (1/2 pint) beef stock
1 cup (1/2 pint) ale or stout
1/2 teacup (?!) ketchup
nutmeg to taste
lemon peel
1 onion stuck with 1 or 2 cloves

Set oven to 350 F (180 C). Wash and dry the joints. Roll them in flour and fry in the butter until brown. Add the stock, ale, ketchup, lemon peel and onion. Sprinkle some nutmeg over all. Cook 1-2 hours, according to the age of the rabbit. Alternatively this could be simmered on top of the stove for a similar time. Serves 4.

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RABBIT FARMER STYLE
 

2 lbs. rabbit pieces
Juice of 1 large lemon
1/2 cup unbleached flour
salt and pepper
3 tbls. olive oil
1/4 lb. pancetta or salt pork, diced
1 1/2 cups coarsely chopped onions
1 tbls. fresh rosemary or 1 tsp. dried
1 cup dry white wine, preferable Soave
1 cup shelled fresh (or frozen - not canned) peas

Place rabbit in large bowl and add the lemon juice. Let sit for 15 to 30 minutes. Remove and dry well. Combine the flour, salt and pepper and lightly flour the rabbit pieces. In a large skillet, heat the olive oil over medium high heat. Add the rabbit pieces and brown them on all sides. Add the pancetta or salt pork and sauté for 2 minutes. Sprinkle with the rosemary and remove from the heat.
Spread the onions in the bottom of a baking dish. Arrange the rabbit pieces, with the pancetta or salt pork, on top. Add the wine, peas, salt and pepper to taste. Cover the dish with foil and bake for 35 minutes or until the rabbit is tender.
Serve in baking dish. Serves 6

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OVEN BARBECUED RABBIT

2 to 3 lb. fryer rabbit
1 1/2 tsp. salt
1/4 tsp. pepper
3/4 cup barbecue sauce
1/2 cup water

Season moist pieces of rabbit with the salt and pepper. Place in a shallow baking pan and brush generously with barbecue sauce. Pour water in pan, cover and bake at 350O for about 45 minutes. Turn pieces and brush again with the barbecue sauce. Bake uncovered for an additional 20 to 30 minutes until browned and tender, brushing again with sauce to keep surface moist. Serves 4 to 6.

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RABBIT PIE

2 Jack rabbits -or- 4 Cottontails
1 Celery stalk, diced
1 Lg. onion, diced
Salt & Pepper
1 pkg. Prepared biscuits

GRAVY:

Reserved stock
Chicken bouillon
1 Medium onion, diced
Celery (from above stalk)
Flour
Salt
Pepper
Sage
Poultry seasoning

Soak rabbits in salt water in refrigerator overnight. Dry, cut up and stew rabbits with celery and onions for 2-3 hours. Add salt and pepper to taste, then strip meat from bones and put in 26-inch pie pan, add stock or gravy for moisture. Cover with biscuits. Bake at 350 degrees for 1 hour. For gravy, take reserved stock, add bouillon, onions and celery. Bring to a boil. Strain. Mix flour with an equal amount of water, add sauce to thickening. Season to taste with spices.(12 servings

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YUMMY RABBIT CASSEROLE

2 cups each carrot, onion, celery
1/2 cup butter
1 canister stove top stuffing (chicken flavor)
3 cups cooked, shredded chicken
1/2 cup flour
20oz. chicken stock
2 cups milk
1 tsp. fresh rosemary
1 cup shredded cheddar cheese
1 tsp. each salt, pepper, poultry seasoning

In a large stockpot over med.-hi heat melt butter add carrots, celery and onion cook until tender (about 25 min.) reduce heat to med.-low Add flour, stir constantly for 2 min. Add stock and milk. Bring to a boil. Stirring constantly until it thickens. Add stove top, chicken, rosemary, seasonings and stir to coat. Spoon into 2 casserole dishes. Bake at 350 for 30 min. remove and add cheese, bake for 5 more min

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BEER-BUTT RABBIT

2 whole rabbit, about 3 pounds each
1 tablespoon sweet paprika
2 teaspoon chili powder
1 teaspoon oregano
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 tablespoon packed brown sugar
2 12 oz. cans beer
1 small onion diced
2 cloves garlic diced

Rinse inside and out, pat dry. In small bowl, combine spices and sugar, mix well. Rub 1 teaspoon of mixture on inside of each chicken. Rub remaining mixture on rabbit's surface. Open beer can and pour off about half of the beer. Stuff onion and garlic into cans. Ease rabbit over beer cans, feet down, until rabbit is resting on can and legs. Cans must remain upright at all times. Add a handful of soaked hickory chips to the hot charcoal (optional). Place rabbit and beer cans on grill and close lid, leave vents open. Grill for 2 hours, or until legs and wings wiggle easily. Add six to eight briquettes to fire every 30 minutes.
Serves 8.

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On the grill rabbit

 

1 or 2 young fryers, cut into pieces BBQ Sauce.
Parboil the rabbit for 15 minutes. Put on the grill. Cook 10 minutes one side...flip and cook for 10 minutes other side. Put BBQ sauce on both sides, and flip until sauce is cooked on.

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COOKOUT RABBIT

2 to 3 lb. fryer rabbit, cut into serving pieces
1 tsp. salt
1/4 tsp. pepper
1/2 cup cooking oil
1/2 cup sherry wine
1 1/2 tsp. seasoned salt

Season moist pieces of rabbit with salt and pepper. Place over medium hot bed of coals. Make sauce by mixing cooking oil, sherry wine and seasoned salt together. Keep rabbit well basted with this sauce, turning pieces frequently. Cook for about 1 hour or until tender. You may use your own favorite barbecue sauce also, just add some oil to it to help keep the rabbit moist. Make sure the charcoal isn't too hot; rabbit needs slow cooking . Serves 4 to 6.

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HEART OF DIXIE FRIED RABBIT

Rabbit fryer
2 1/2 cups of Whole Milk
2 beaten eggs
2 1/2 cups of Flour
1 Tbs. black pepper
1 Tbs. paprika

We always used cast Iron skillet ,a Teflon Skillet would work just as well. We soak the cut up Rabbit fryer in a combination of Milk and eggs, in a bowl and put in the fridge for about a hour. We then take the Rabbit Meat from Milk and Egg mixture shake off the excess. We batter all the Rabbit pieces with Flour, pepper, and paprika shake off excess mixture and put in the Fridge for about 15 to 20 minutes (This makes the batter stick to the Rabbit better ).We then put about 1/2 " Crisco oil or Canola oil in the skillet and put the burner on Medium-High and put Rabbit pieces in (Make sure the skillet is not too hot ) .Brown both sides evenly and then cut your heat down to Medium to Medium low turning often, Try to keep the thicker pieces in the center of the Skillet.......It usually takes around 20 to 25 minutes to fry a Rabbit.....Just make sure you keep looking under the pieces frying so you will not put no burn places on them. I like to use tongs when cooking Rabbits because a fork punctures the meat and juices escapes........ Serve with cream gravy