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Dutch Oven Rabbit: Dutch Oven Rabbit Bookmark this valuable site 2 dressed Rabbits, cut in pieces 1/4 cup soy sauce 1/4 tsp. garlic powder 1/4 tsp. ground ginger 1/4 tsp sage one onion 2-3 stalks celery 6-7 small carrots 1 tsp sugar Add all ingredients to a large pot or dutch oven. Cover with water and cook on low heat for 3 hours. Remove Rabbits. Blend vegetables to thicken gravy. Add Rabbits and gravey back to pot. Simmer for 2-3 minutes. Serve. Plain sauted Rabbit: 1 rabbit, cut into serving-size pieces 1/2 cup flour 1/4 tsp pepper 1 tsp. salt 1/4 cup water 4 tbsp. fat 1 onion, chopped Roll rabbit in mixture of flour, salt, and pepper. Brown in fat. Add water, and onion. Cover and simmer until tender. Remove cover the last 10 minutes to brown. Southern fried Rabbit: 2 wild rabbits Water Juice of 1 lemon Salt, pepper, honey and nutmeg Egg, beaten BR>Bread crumbs Fat for frying Parsley Green peas Toast Dress and disjoint 2 rabbits. Wipe clean and parboil 10 minutes in water containing lemon juice. Pour off stock and reserve for other uses. Pat dry and season with salt, pepper, honey and very little nutmeg. Dip in beaten egg, then in very dry bread crumbs. Fry in deep fat (have the fat hot enough so a 1-inch cube of bread is brown in 60 seconds). Drain free of fat by holding each piece on a fork over the pan. It makes them crispy and leaves no fatty taste. Place cooked meat on a hot dish, garnish with parsley and serve with green peas and toast. Plan to serve as many people as you would from the same weight of chicken.
Rabbit Provencal: 1 rabbit cleaned, washed and ready to cook one jar good spaghetti sauce one can red clam sauce 3/4 cup parmesan cheese 1 green pepper diced garlic powder 2 tsp sugar I tbsp oregano Cook rabbit in microwave. Cut meat in pieces. Mix all ingredients in a pot and simmer for one half hour. Rabbit Stew: 1 frozen dressed rabbit 1 large onion, cut-up 1 small green pepper, cut-up 1-2 stalks celery, sliced 2 cloves garlic, chopped Salt and pepper 1/2 tsp. Oregano 1 tbsp. dried parsley 1-2 carrots, cut-up 3 tbsp. catsup or tomato paste 1 cup liquid (white wine, cider, tomato sauce, or water) 10 small russet potatoes Marinade in buttermilk for one day in the frig Defrost rabbit meat overnight and marinate. Brown rabbit with vegetables in hot skillet for 5-10 minutes. Place rabbit and other ingredients in crock pot. Cover and cook on low 3-4 hours. Serves 4-6. Cook potatoes separately and serve with rabbit Rabbit Almindine: 1 dressed rabbit cut in pieces 1/3 cup flour 1/4 cup oil 1 1/2 tsp. Salt 1 tsp. pepper 1 cup chicken stock 1/2 tsp. Rosemary 1 tsp. lemon rind 1 med. onion, cut into rings 1/4 cup water 1/2 cup sour cream Water 1/2 cup toasted slivered almonds Coat rabbit pieces with flour (reserve remaining flour). Brown in heavy hot skillet, sprinkle with salt and pepper. Pour chicken stock with rosemary, lemon rind, and onion over rabbit. Simmer 45 minutes. Remove rabbit pieces to warmed platter. Combine reserved flour with water and stir into broth until sauce is thick. Stir in sour cream and almonds; pour over rabbit.
Crock pot Rabbit: 2 dressed rabbits cut into serving size pieces 1/4 cup soy sauce 1/4 cup water 1/4 cup firmly packed brown sugar 3 tbsp. lemon juice BR>1/4 tsp. garlic powder 1/4 tsp. ground ginger Place squirrel halves or rabbit pieces in crock pot. Mix all ingredients in a small bowl and pour over meat. Cover and cook on low heat for 7-8 hours. To thicken gravy, use either flour or cornstarch mixed with water. Cook on high until thickened. Sweet and sour Rabbit: Rabbit (2 1/2 lbs.), ready to cook 2 tbsp. cooking fat or oil 1 cup pineapple juice 1/4 cup vinegar 1/2 tsp. salt 1 cup pineapple pieces 1 med. green pepper, thin half slices 1 1/2 tbsp. Cornstarch 1/4 cup sugar 1/2 cup water Flour, salt, and pepper Cut rabbit into serving pieces. Roll in mixture of flour, salt, and pepper. Heat fat or oil in a heavy pan; brown rabbit pieces on all sides over moderate heat. Add pineapple juice, vinegar, and salt. Cover pan; cook over low heat 40 minutes or until meat is tender. Add pineapple and green pepper; cook a few minutes longer. Mix cornstarch and sugar and stir into water. Stir this mixture gradually into liquid in pan and cook slowly about 5 minutes. Serves 6. Rabbit Supreme: Two ready-to-cook wild rabbits 1/4 cup olive oil 2 tbsp. butter or margarine 1 cup chopped onions 1 1/2 cup chopped muchrooms 1 clove garlic, minced 2 tsp. Salt 1/4 tsp. Pepper 1 cup heavy cream 1 tsp sugar 1 cup sour cream Preheat oven to 350 Saute rabbits in a pot until brown; Cook onions and mushrooms in a pan; add to pot; Stir in garlic, salt, peppert, sugar and gradually stir in milk; cook, stirring constantly, until mixture thickens. Place pot in oven and bake 1 hour and 10 minutes or until rabbit is fork-tender. Remove pieces to warm platter. Stir sour cream into gravy; heat, stirring constantly (do not boil). Serve gravy over rabbit. Makes 8 servings.

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