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Copyright Information All rights reserved. No part of this book may be reproduced or transmitted by any means without the prior written permission of the publisher, except in the case of brief quotations embodied in critical articles or reviews. Any quotes referenced from this book in such articles or reviews must include its source and owner. Copyright © 2009 - 2010 by Tiffany Simpson

Contents Introduction to Rabbit Meat ................................................................................... 6

Safe Handling of Rabbit Meat ........................................................................... 7 Safe Storage Times .................................................................................................................. 7

Safe Thawing ........................................................................................................................... 7

Safe Cooking ............................................................................................................................ 7

Safe Handling of Leftovers ....................................................................................................... 8

Portioning Rabbit Meat ...................................................................................... 9 Method 1 ................................................................................................................................. 9

Method 2 ............................................................................................................................... 10

Breakfast ............................................................................................................. 13 Hearty Breakfast Casserole ............................................................................ 13 Italian Breakfast Sausage ............................................................................... 13 Rabbit Chili Hash with Peppers & Cilantro ...................................................... 14 Rabbit Scrapple ............................................................................................... 14

Appetizers ........................................................................................................... 15 Rabbit Livers Wrapped in Bacon ..................................................................... 15 Rabbit Salad Cups .......................................................................................... 15 Sesame Rabbit Poppers with Honey Sauce .................................................... 15 Rabbit Eggrolls ................................................................................................ 16 Rabbit Livers with Bacon ................................................................................. 16 Liver Canapés ................................................................................................. 16 Buffalo-Style Hopping Wings ........................................................................... 17 Rabbit and Potato Salad ................................................................................. 17 Brandied Rabbit Pâté ...................................................................................... 18 Sautéed Rabbit Salad ..................................................................................... 18 Rabbit Nuggets ................................................................................................ 18

Sandwiches ........................................................................................................ 19 Rabbit Salad Loaf ............................................................................................ 19 Heavenly Rabbit Liver Spread ......................................................................... 19 Rabbit Meat Salad ........................................................................................... 20 Rabbit Meatloaf Sandwiches ........................................................................... 20 Rabbit Sandwich Spread ................................................................................. 20 Rabbit Liver Sandwich Spread ........................................................................ 20

Soups, Stews & Chilies ....................................................................................... 21 Rabbit Stock .................................................................................................... 21 Winter Rabbit Stew .......................................................................................... 21 Rabbit Stew ..................................................................................................... 22 Simply Elegant Rabbit Stew ............................................................................ 22 Oven Stewed Rabbit with Beer........................................................................ 23 Canadian Hunter Stew .................................................................................... 23

Maltese Rabbit Stew ....................................................................................... 23 Rabbit Chili ...................................................................................................... 24 Rabbit Stewed In Cider ................................................................................... 24 Rabbit Coq Au Vin ........................................................................................... 25

Rabbit Roasts, Braises & Slow Cooked Oven Meals .......................................... 26 Rabbit with Peach Sauce ................................................................................ 26 Baked Stuffed Rabbit with Carrots .................................................................. 26 Forgotten Rabbit .............................................................................................. 27 Parmesan Rabbit ............................................................................................. 27 Browned and Oven Barbecued Rabbit ............................................................ 28 Easy Oven Barbequed Rabbit ......................................................................... 28 Chicken & Rabbit with Juniper Berries ............................................................ 29 Stuffed Rabbit .................................................................................................. 29 Rabbit Chasseur .............................................................................................. 30 Farmer’s Rabbit (Coniglio Contadino) ............................................................. 30 Savory Rabbit .................................................................................................. 31 Braised Rabbit in Peppery Sherry ................................................................... 31 Rabbit Fricassee ............................................................................................. 32 Rabbit & Sage Fricassee ................................................................................. 32 Rabbit with Mushrooms and Wine ................................................................... 33 Rabbit Smothered with Onions ........................................................................ 33 Braised Rabbit with Strawberry Mint Sauce .................................................... 33 Roast Stuffed Rabbit ....................................................................................... 34 Mexican Rabbit ................................................................................................ 34 Rabbit à l'Orange ............................................................................................ 35 White Wine Rabbit ........................................................................................... 35 Louisiana Creole Rabbit .................................................................................. 36 Baked Cajun Rabbit ........................................................................................ 36 Lemony Marinated Rabbit ............................................................................... 37 Fenek Bit-Tewn U Blilmbid (Garlic and Wine Flavored Rabbit) ....................... 37 Colonial Rabbit ................................................................................................ 38 White Wine Braised Rabbit ............................................................................. 38 Vineyard Rabbit ............................................................................................... 39 Rabbit Surprise ................................................................................................ 39 Chef’s Rabbit ................................................................................................... 39 Hasenpfeffer (Braised Rabbit in Spiced Red Wine Sauce) ............................. 40 Baked Rabbit Divine Version 1 ........................................................................ 41 Baked Rabbit Divine Version 2 ........................................................................ 42

Rabbit Pasta Dishes ........................................................................................... 43 Cajun Rabbit Pasta ......................................................................................... 43 Rabbit Pasta with Tarragon Sauce .................................................................. 43 French Sautéed Rabbit with Cognac Sauce .................................................... 44 Lime Rabbit ..................................................................................................... 44 Rabbit Scallopini .............................................................................................. 45 Rabbit Cacciatore over Pasta .......................................................................... 45 Rabbit Bourguignon ......................................................................................... 46

Hungarian Rabbit with Cream Sauce & Mushrooms ....................................... 46 Rabbit Sweet & Sour ....................................................................................... 47

Rabbit & Rice ...................................................................................................... 48 East Indian Curried Rabbit .............................................................................. 48 Scottish Rabbit Curry ...................................................................................... 48 Rabbit Cacciatore with Rice ............................................................................ 49 Rabbit Chop Suey ........................................................................................... 49 Oriental Rabbit Hot Pot ................................................................................... 50 Stir-Fried Rabbit .............................................................................................. 50 Rabbit Sweet and Sour ................................................................................... 51 Rabbit and Greens .......................................................................................... 51 Rabbit Sauté ................................................................................................... 52

More Rabbit Dishes on the Stove ....................................................................... 53 Sautéed Rabbit with Sour Cream and Bacon .................................................. 53 Rabbit à la Mode ............................................................................................. 53 Rabbit Dijon ..................................................................................................... 54 Rabbit Livers with Mushrooms ........................................................................ 54 Rabbit Tarragon .............................................................................................. 55

Casseroles & Meat Pies ...................................................................................... 56 Rabbit, Rice & Tomato Casserole ................................................................... 56 Grippers Rabbit Pie ......................................................................................... 56 Rabbit Stewed in White Wine Sauce ............................................................... 57 Casserole of Rabbit in Red Wine .................................................................... 58 Rabbit Stuffing Casserole ................................................................................ 58 Rabbit Pot Pie ................................................................................................. 59 Chicken and Rabbit Casserole ........................................................................ 60

Rabbit on the Grill ............................................................................................... 61 Beer-Butt Rabbit .............................................................................................. 61 Grilled Rabbit ................................................................................................... 61 Foil Pouch Barbequed Marinated Rabbit ......................................................... 62 Cookout Rabbit ................................................................................................ 62

Fried Rabbit ........................................................................................................ 63 Rabbit Fried in Onions ..................................................................................... 63 Golden Beer Fried Rabbit ................................................................................ 63 Southern Fried Rabbit ..................................................................................... 63 Heart of Dixie Fried Rabbit .............................................................................. 64

Introduction to Rabbit Meat Rabbit meat can be use in a variety of dishes, just like chicken. The meat has a very mild flavor and nearly all of it is white meat so you will have very little trouble using it as a substitute in any of your favorite chicken dishes. Rabbit meat is amazingly high in protein and low in fat and cholesterol so your meals will also be incredibly healthy for you and your family.

• Rabbit fryers are rabbits which are 70 to 90 days old and weigh 3 to 5 lb (1 to 2 kg) live weight. They yield about 1 1/2 to 3 1/2 pounds of meat or 2-4 1/2 cups of cooked meat.

• Rabbit roasters are 90 days to 6 months old and weigh 5 to 8 lb (2 to 3.5 kg) live weight.

• Rabbit stewers are more than 6 months old and weigh over 8 lb. The older the rabbit is, the tougher the meat will be, hence an older, bigger rabbit would be best for stews, gulash, chili or similar dishes. You can usually expect to get about 1 1/2 cups of cooked meat per pound of ready-to-cook weight.

Small young rabbits (fryers) can be fried like chicken, stewed, braised,

broiled or grilled. You will find that most of the recipes in this cookbook mention using young fryers because the meat is tender and cooks faster than larger, older rabbits. Rabbit can easily be substituted in recipes that call for pheasant, chicken or squirrel. Large fryers and roasters need to be cooked longer and more slowly, and usually should be stewed or cooked in a covered casserole dish to make the meat tender. Braising is another popular method for cooking larger rabbits, i.e. first browning the meat in a bit of fat and then slowly cooking it on the stove or in the oven. Most recipes indicate having the rabbit cut up before cooking. These cuts are discussed more in the next section but generally rabbits will be cut up into 9 or 11 pieces – 2 forelegs, 4 pieces from the hind legs and 3 or 5 pieces of the back. The kidneys are often left attached inside the lower back and cooked along with the back piece. The liver and heart can also be added to any recipe, stewed separately to make gravy or used in another recipe by itself. You will find several recipes for rabbit livers under Appetizers.

Safe Handling of Rabbit Meat

Safe Storage Times

Rabbit should be placed in the refrigerator as quickly as possible after cleaning. Refrigerate at or below 40 °F. Use fresh or thawed rabbit meat within 2 days. Freeze fresh or previously frozen meat at 0 ° F.

If kept frozen continuously, rabbit meat is safe to consume indefinitely; however, the quality will diminish over time. For best quality, use frozen whole rabbit within a year; pieces within 9 months.

Safe Thawing There are three ways to safely defrost rabbit: in the refrigerator, in cold water, or in the microwave oven. Never defrost at room temperature.

• Refrigerator: It’s best to plan for slow, safe thawing in the refrigerator. Bone-in parts or whole rabbits may take a day or longer to thaw. Once thawed, rabbit may be stored in the refrigerator for 2 days before cooking. During this time, if you decide not to use the rabbit, you can safely refreeze it without cooking it.

• Cold Water: To defrost rabbit in cold water, do not remove the packaging. Be sure the package is airtight or put it into a leak-proof bag.

Submerge the rabbit in cold water, changing the water every 30 minutes so that it continues to thaw. Small packages may defrost in an hour or less; larger packages may take 2 to 3 hours. Plan to cook the rabbit immediately after thawing by the cold water method.

• Microwave oven: When defrosting rabbit in the microwave oven, plan to cook it immediately after thawing because some of the areas of the food may become warm and begin to cook.

Safe Cooking

• When roasting rabbit parts, set the oven temperature no lower than 325 °F. A 2-pound, cut-up rabbit should take approximately 1 hour to cook.

• A whole, 2- to 2 1/2-pound rabbit should take about 1 to 1 1/2 hours to roast. Stuffing it will add approximately 1/2 hour to the cooking time.

• Braising rabbit (cooking it in a small amount of liquid in a covered pan on the range or in the oven) also takes about 1 hour. Rabbit can be broiled about 15 minutes on each side.

• For safety, USDA recommends cooking rabbit to an internal temperature of at least 160 °F. The use of a food thermometer is recommended to make sure that your rabbit is safe to eat.

• It is safe to cook frozen rabbit in the oven or on the range or grill without defrosting it first, although the cooking time may be about 50% longer.

• Do not cook frozen rabbit in a slow cooker; thaw first. Cut whole rabbits into smaller

pieces so heat can penetrate the meat more quickly.

Safe Handling of Leftovers

• Refrigerate leftovers within 2 hours after cooking. Use within 3 to 4 days or freeze.

• Use frozen, cooked rabbit within 4 to 6 months for best quality.

• Reheat leftovers to 165 °F.

Portioning Rabbit Meat

If you’re portioning right after slaughtering, you’ll probably need to keep at least a few of your rabbits in the fridge for about 24 hours to finish later on…and because rigor will set in. Put the cleaned fryer with its back up, legs and knees tucked underneath – just like it would be if it were sitting in its cage. This will cause the loin muscles to stretch naturally versus the usual hanging by the back legs (which causes the muscles to contract.)

Cutting up can be as simple as taking off the back legs, cutting off the loin and leaving the neck attached to the ribs and forelegs so you have a nice piece of meat for roasting or smoking. This neck end, along with belly flaps, can be brine cured in Morton Tender Quick® and then smoked for a couple hours. The flavor is similar to ham.

Method 1 A medium-sized rabbit carcass can be cut into seven pieces: two hind leg pieces, a loin, two rib pieces, and two front leg pieces. Don’t use a cleaver -- you could splinter the bones. A fryer rabbit usually fits into one gallon- or two pint-sized freezer bags.

1. Separate the front legs from the rib cage.

© Andy Roberts

2. Cut across the back at the end of the ribs and separate it into two equal halves by splitting along the backbone.

3. Leave the center loin in one large piece.

4. Cut the backbone between the two rear legs and remove from loin section.

Larger carcasses can be cut into twelve pieces by cutting each hind leg piece into two pieces, the loins and back portion of the ribs into five pieces, and the front portion of the ribs and each of the front legs into one serving each.

© Andy Roberts

http://www.flickr.com/photos/aroberts/




Ok, let’s try describing it differently in case you found that confusing…

Method 2 Take a look at the illustration on the right. The dotted line running through the middle of the rabbit is the knife path you’d use to cut the rabbit in half. But if you’re going to keep the neck, ribs, etc attached, you don’t need to cut that far.

Instead, cut the head off at the atlas joint (between the first cervical vertebra and the base of the skull).

Now, to cut off the back legs, you start at the tail and cut upwards along the rabbit using the bottom part of the dotted line (where the large red arrow is) and cut until you reach where the hips and spine connect (small red arrow.)

Use the curvature of the hip bone to guide your knife and cut along the inner surface of the hip bone. You want the hip done to remain attached to the leg.

Cut around the hip in the opposite direction and then give the leg a twist. It should come off easily.

Source: World Rabbit Science Vol. 1

This will leave just a tail piece remaining between the legs and should look something like the following image in which you’ll see the removed leg from the top and the bottom of the rabbit:

Source: World Rabbit Science Vol. 1

In the illustration on the next page, you can see a front quarter which has been removed by a cut very close along the side of the spine. If there is any damage to the spine, trimming will be necessary.

Normally this cut extends down to line 2 in the left drawing, but if you need more pieces of rabbit, cut at both lines 2 and 3. The area between lines 2 and 3 is the loin section, either left whole or boned out.

Take the whole legs, and look at the back of the knees. There is a fatty gland there that you can remove before cooking, just cut out all the fatty material in between the muscles at the back of the knee. At the front of the knee, just below the point of the knee, suspended in a bit of cartilage, is the knee cap, one of those little bones that you find in the bottom of rabbit stews. Cut this out if you

wish. The other annoying little bone is the collar bone, a barely visible pin sized bone about 2 cm long, found at the front point of the rabbit shoulder, extending over to the breast bone. Pick these out if you are removing the "wings".

Breakfast

Hearty Breakfast Casserole

• 10 cups bread cubes • 2 cups diced cooked rabbit • 1 cup diced potatoes • 1 cup diced celery • 1/2 cup diced carrots • 1/4 cup minced fresh parsley • 4 cups milk • 2 cups chicken broth • 5 eggs, beaten • 1/4 cup butter, melted and

cooled • 1 teaspoon salt • 1/2 teaspoon pepper • 1 (12 ounce) jar chicken gravy

(optional)

Arrange bread cubes in a single layer on several ungreased large baking sheets. Bake at 350 degrees F for 20-30 minutes until golden brown and crisp.

Transfer to a large bowl. Add the rabbit, potatoes, celery, carrots and parsley. In another large bowl, combine the milk, broth, eggs, butter, salt and pepper. Pour over bread mixture; toss to coat.

Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 45 minutes; stir. Bake 45 minutes longer or until a knife inserted near the center comes out clean. Serve with gravy if desired.

Italian Breakfast Sausage

• 5 pounds rabbit meat • 1-2 pounds pork fat • 1 tablespoon coarse salt • 2 tablespoons coarsely

ground black pepper • 3 tablespoons fennel seeds • 1 tablespoons crushed red

pepper flakes (can be adjusted if you prefer it milder/hotter)

In a large bowl, combine the

meat and all the seasonings. Mix well. Test for seasoning by frying a small patty - taste and correct seasoning. (This frying and tasting is very important).

For those of you who butcher a pig - I used fresh side meat for the fat portion. If you don't have access to this meat source, ask a butcher to save you some fat from around the kidneys of a hog. This is the best fat if you don't have side meat. Don't use bacon for the fat!

I also used natural hog casings and made sausages but you can "patty" them out with no problem. Making sausages requires more equipment.

Notes: If you don’t have the equipment necessary to make sausages, you can also make this into patties.

Rabbit Chili Hash with Peppers & Cilantro

• 2 tablespoons vegetable or olive oil

• 1 medium-large onion, cut into 1/2-inch dice

• 1 small bell pepper (any color), cut into 1/2-inch dice

• 1 pound Rotisserie chicken meat, pulled into bite-sized pieces

• 1 1/2 pounds starchy potatoes (such as Idaho), cut into 1/2-inch dice

• 2 tablespoons vegetable or olive oil

• 2 tablespoons ketchup • 1 tablespoon Dijon mustard • 1/2 teaspoon dried chili

powder • 2 tablespoons chopped fresh

cilantro (or parsley) • 2 tablespoons water • Salt and freshly ground black

pepper

Heat 2 tablespoons oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). While skillet heats, prepare onion, bell pepper, and chicken. A few minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke, add onion, pepper and chicken; cook, stirring often, until golden 7 to 8 minutes. Meanwhile, dice potatoes and toss with remaining oil. Transfer chicken mixture to a bowl and reserve.

Add potatoes to empty skillet; cook, stirring only occasionally so

they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, chili powder, chopped fresh cilantro, and 2 tablespoons of water. (Recipe can be prepared to this point up to 2 hours ahead. Spread hot potatoes on a large lipped cookie sheet; cover when cool. Return skillet to medium-high; add potatoes and re-crisp.)

Return reserved chicken mixture to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.

Rabbit Scrapple

• Meat from 1 rabbit • 1 (14 ounce) can of

condensed milk • 1 cup yellow cornmeal • 1/4 teaspoon coarsely ground

black pepper

Add rabbit meat and condensed milk to a skillet and heat over medium until just bubbling. Immediately stir in the cornmeal and pepper. Reduce heat to simmer. Continue cooking, about 5 minutes total. The mash will be stiff.

Pack into an 8x4 loaf pan, cover and chill overnight.

To serve, cut into ¼ to ½ inch slices and fry until golden in a skillet. Eat it with eggs and maple syrup right over the scrapple.

Appetizers

Rabbit Livers Wrapped in Bacon

• Rabbit livers, cut in 1 inch chunks

• Bacon, cut into half • Round toothpicks

Roll the liver in the bacon and secure with a round toothpick (flat are too thin).

Broil until bacon is brown, flip, and repeat.

When the bacon is done, remove from oven and allow to cool slightly before eating.

Rabbit Salad Cups

• 2 cups diced cooked rabbit • 1 cup diced celery • 1 tbs. chopped parsley • 1 tsp grated onion • 1/2 cup mayonnaise/salad

dressing • 3/4 teaspoon salt • 1/8 teaspoon pepper

Combine all above ingredients in

a bowl and mix thoroughly. . Serve in lettuce cups or as mini-

sandwiches.

Sesame Rabbit Poppers with Honey Sauce

• 1/2 cup fine dry bread crumbs • 1/4 cup sesame seeds • 1/2 cup mayonnaise • 1 teaspoon dry mustard • 1 teaspoon dried minced

onion • 3 boneless, skinless chicken

breast halves, cooked and cubed

SAUCE: • 1/2 cup mayonnaise • 1/4 cup honey

Preheat oven to 425 degrees F

(220 degrees C). In a plastic bag, mix bread

crumbs and sesame seeds; set aside. In a small bowl, combine mayonnaise, mustard and onion.

Coat chicken pieces with mayonnaise mixture, then toss in crumb mixture.

Place on a greased baking sheet. Bake for 10-12 minutes or until lightly browned.

Combine sauce ingredients; serve with the hot chicken.

Rabbit Eggrolls

• 2 cups rabbit meat, cooked and diced

• 1 tablespoon oil • 1 clove garlic finely minced • 2 tablespoons soy sauce • 2 tablespoons corn starch or

flour • 1/2 teaspoon grated ginger • 1/2 teaspoon salt • 1/2 teaspoon sugar • 12 egg roll wrappers • your favorite veggies (lettuce,

carrots, peas, cabbage } or a 16 oz bag of chow mien veggies

Stir fry garlic in oil, add veggies

and rabbit. Stir fry for 6 minutes Add rest of ingredients. Cook

until thickening of the sauce begins. Let mixture cool

Place 2 or 3 tablespoons of the rabbit mixture into the center of an egg roll skin. Dip a spoon into the water and cornstarch mixture, and moisten all corners but the bottom corner. Fold the egg roll skin from the bottom over the mixture, making a tight tube of the rabbit mixture. Fold corners in from the sides, and press to stick against folded roll. Then roll the rest of the way. Repeat with remaining egg roll wrappers.

Pour vegetable oil into a deep frying pan to a depth of 3 or 4 inches, and heat oil to 365 degrees F (185 degrees C). Carefully place egg rolls into hot oil, and fry until golden brown (2-3 minutes.) Remove to paper towels.

Rabbit Livers with Bacon

• 1 pound fresh rabbit livers • 1 cup all-purpose flour • 1 teaspoon garlic powder • salt and pepper to taste • 4 slices bacon Rinse livers, pat dry and place in

a resealable plastic bag. In a small bowl mix the flour, garlic powder, salt and pepper and add mixture to rabbit livers. Seal bag and shake bag to coat. Set aside.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon, leaving bacon fat in skillet, and set aside.

Cook coated livers in bacon fat covered over medium high heat until almost done, about 17 to 20 minutes. Add bacon strips and cook together until liver is cooked to your liking.

Liver Canapés

• 1 rabbit liver • 1 tbs. butter • 1/2 teaspoon minced onion • 3 drops lemon juice • salt & pepper to taste

Boil liver until tender. Remove

liver from pot and mash with a fork. In a pan, melt butter and sauté

onion. Add lemon juice, salt & pepper and liver.

Serve on crackers or dry bread as party snacks.

Buffalo-Style Hopping Wings

• 12 rabbit front legs • 1 tablespoon vegetable oil • 1 tsp salt • 1 cup all-purpose flour • 1 1/2 tablespoons white

vinegar • 1/4 teaspoon cayenne pepper • 1/8 teaspoon garlic salt • 1/4 teaspoon Worcestershire

sauce • 1 teaspoon Tabasco sauce • 1/4 teaspoon salt • 6 tablespoons Louisiana hot

sauce (Frank's is the brand used in Buffalo)

• 6 tablespoons unsalted butter or margarine

• carrot sticks • celery sticks • blue cheese dressing

Preheat oven to 425 degrees F. In a bowl toss the legs with the

oil, and salt. Place into a large plastic shopping bag, and add the flour.

Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pan(s). Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned.

While the wings are baking, mix all the ingredients for the sauce in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off.

After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and

toss with a spoon or spatula to completely coat.

Serve with carrot and celery sticks, and blue cheese dressing on the side.

Rabbit and Potato Salad A great summer dish. Have rabbit and potatoes cooked and chilled thoroughly before beginning preparation. Return each item to the fridge except while chopping and mixing.

• 2 cups cooked rabbit meat, coarsely chopped

• 1/2 cup sweet pickle, chopped • 1/2 cup celery, chopped • 1 tablespoon onion, chopped

(add more or less as you like) • 1 cup cooked potatoes, diced • 1/2 teaspoon salt • 2 tablespoons sweet pickle

juice • 1 tablespoon lemon juice • 1/4 cup mayonnaise

Mix rabbit, pickle, celery, onion,

potatoes and salt lightly but thoroughly.

Blend pickle liquid and lemon juice into mayonnaise and mix into the other ingredients.

Chill for an hour to blend flavors. Serves 4.

Brandied Rabbit Pâté • Deboned meat, innards,

vegetables, etc (no bones) from rabbit stock (see stock recipe under Soups)

• 1/2 cup rabbit stock • 1/3 cup butter • 1 green onion, cut into 1 inch

lengths • 1 tbsp brandy

Place the solid remains from the

stock into a blender or food processor fitted with a metal blade. Add butter, onion and brandy. Blend until smooth.

Spoon mixture into 2 cup serving dish. Chill until firm, about 2 hours.

Just before serving, garnish with mushrooms and green onions. Serve with crackers.

Sautéed Rabbit Salad

• 2 tablespoons butter • 2 rabbit hind legs • 1 medium onion, diced • 1/2 cup apple juice,

unsweetened • 2 teaspoon curry powder • 1/2 teaspoon salt • 2 stalks celery, sliced • 1 medium carrot, sliced • 1 medium apple, sliced • Freshly ground pepper • Watercress

Dressing

• 1/4 cup vegetable oil • 2 tablespoons vinegar • 2 tablespoons apple juice,

unsweetened • 1 teaspoon dry mustard

• 1/2 teaspoon celery seed

In a 2 L saucepan, melt butter over medium heat. Add rabbit legs, onion, apple juice, curry powder and salt. Bring to boil, cover and reduce heat to simmer. Cook 30 minutes or until rabbit is tender. Remove rabbit and set aside to cool slightly. To sauce in saucepan, add celery, carrot, apple and freshly ground pepper to taste. Sauté lightly 5 to 7 minutes, stirring occasionally.

Meanwhile in a small saucepan, combine dressing ingredients, heat through and keep warm.

Line individual salad plates or serving platter with watercress. Thinly slice rabbit meat from bones. Arrange rabbit meat over watercress and pour dressing and vegetables over rabbit. Serve warm. Makes 4 side salad servings or 2 main salad servings.

Rabbit Nuggets

• 1 deboned fryer rabbit • 1 teaspoon salt • Dash of pepper • 1 tablespoon sherry • 2 egg whites • 1/4 cup cornstarch • 2 cups finely chopped walnuts

Cut rabbit into bite-sized nuggets,

mix with salt, pepper and sherry. Beat the egg whites until foamy, add cornstarch and beat until smooth. Dip nuggets into egg mixture and coat with walnuts. Deep fry until golden brown, about 1 minute. Drain on paper towels.

Sandwiches

Rabbit Salad Loaf

• 1 envelope unflavored gelatin (1 Tablespoon)

• 1/4 cup cold water • 1 2/3 cups hot rabbit broth (or

water with 4 chicken bouillon cubes)

• Salt to taste • 1 teaspoon grated onion or

onion juice • 1&1/2 tablespoons vinegar or

lemon juice • 1 hard cooked egg, sliced • 6 stuffed olives, sliced • 1&1/2 cups diced cooked

rabbit • 1/3 cup cooked peas • 3 tablespoons finely chopped

celery.

Soften gelatin in the cold water a few minutes and dissolve in the hot broth. Add salt, onion and lemon juice. Pour a layer of the gelatin mixture 1/4 inch deep in the bottom of an oiled 3 or 4 cup loaf pan or mold and cool until firm. Let the rest of the gelatin mixture thicken but not set.

Press a design of the sliced egg and olives lightly into the firm gelatin in the pan. Add the rabbit, peas and celery to the thickened gelatin-broth mixture, and pour it carefully over the sliced egg and olives. Chill until firm.

Unmold and slice for serving. Makes 4 servings, about 2/3 cup each.

Heavenly Rabbit Liver Spread

• 3 tablespoons rendered chicken fat or butter

• 1/3 cup onions, minced • 3/4 pound (1 1/2 cups) rabbit

livers • A pinch of allspice • A pinch of mace • A pinch of white pepper • A pinch of thyme • 1/2 teaspoon salt • 1/3 cup cognac • 1/2 cup diced sautéed

mushrooms (optional) • 1/2 cup butter • 1/2 cup cream cheese

In a medium saucepan, melt

butter or fat and cook onions at low heat for 12-15 minutes.

Add livers, allspice, mace, pepper, thyme and salt. Cook over moderate-heat for 2-3 minutes.

Add cognac and mushrooms, bring to a boil. Ignite and flame for 1 minute.

Puree mixture, add butter and cream cheese.

Place in a serving bowl and chill.

For sausage consistency, use 1/2 cup dry bread crumbs instead of butter in last step. Makes 2 cups.

Rabbit Meat Salad

• 2 cups coarsely chopped cooked rabbit meat

• 1/4 cup chopped sweet pickles

• 1/2 cup chopped celery • 1 tablespoon chopped onion • 1/2 cup diced cooked

potatoes • 1/2 teaspoon salt • 1 tablespoon liquid from

sweet pickles • 1/2 tablespoon lemon juice • 1/4 cup mayonnaise or other

thick salad dressing

Mix first six ingredients lightly but thoroughly. Blend pickle liquid and lemon juice into dressing and mix with other ingredients. Chill for an hour to blend flavors. Makes 4 servings, 3/4 cup each.

Rabbit Meatloaf Sandwiches

• One old rabbit -- pressure cooked or boiled, boned, then ground with a coarse blade

• 2 envelopes, plain Knox gelatin

• 1 cup cold water or broth • 1 Tablespoon sage • Salt and pepper to taste • 1 large ground or diced onion • 1/2 teaspoon garlic salt • 1 Tablespoon honey or 2

Tablespoons sugar

Dissolve gelatin in cold water or broth. Add sage, salt & pepper, onion garlic salt and sweetener. Mix in ground rabbit meat.

Pack into bread pan. Cover with foil. Refrigerate 24 hours.

Serve on sandwich bread with mayonnaise and fresh tomato slices.

Rabbit Sandwich Spread

• 1 cup finely chopped cooked rabbit meat

• 2 tablespoons finely chopped onion

• 2 tablespoons finely chopped green pepper

• 1/4 cup finely chopped celery • 1/4 cup finely chopped sweet

pickle or pickle relish • 1/3 cup mayonnaise or other

thick salad dressing • Salt to taste

Mix all ingredients well. Keep

cold and use within a week. Makes 1 1/2 cups, enough for 6 sandwiches, 1/4 cup each.

Rabbit Liver Sandwich Spread

• 1/2 cup chopped cooked rabbit livers

• 1/8 teaspoon pepper • 2 hard cooked eggs, chopped • 1/4 teaspoon salt • 1 teaspoon minced onion • cream

Combine ingredients and mix

thoroughly. Add cream until the mixture is moistened.

Spread on toast or crackers and serve.

Soups, Stews & Chilies

Rabbit Stock Makes about 4 1/2 cups

• Rabbit bones, raw or previously cooked, plus heart, liver, kidneys and 2 front legs from one rabbit

• 1 cup whole button mushrooms

• 1 medium onion, quartered • 1 clove garlic • 1 tsp whole black

peppercorns • 1 tsp salt • 1 tsp dried rosemary • 1/2 tsp dried thyme • 6 cups water

Place all ingredients in a large

stockpot, bring to boil. Reduce heat to low simmer and

continue cooking for 1 hour until rabbit is very tender.

Remove from heat, strain well, reserving rabbit and vegetables for Brandied Rabbit Pâté (Appetizers). Pour stock into jar and refrigerate. Remove fat layer from top after chilling.

Can jars in pressure cooker, freeze for future use or use within 1 week from fridge.

Winter Rabbit Stew

• 1 stewer rabbit, cut up • 2 cups water • 1 beef bouillon cube • 1 teaspoon salt • 1/4 teaspoon pepper • 1/2 teaspoon rosemary • 1 medium onion, chopped • 5 medium carrots, chopped • 5 medium potatoes, chopped • 1 medium turnip, chopped • 1/4 cup flour • 1/4 cup water • 1 clove garlic, crushed

In a large dutch oven, lightly

brown the rabbit pieces in cooking oil. Add water with dissolved bouillon cube, salt, pepper and rosemary. Cover tightly and simmer for 2 hours, stirring occasionally, or until rabbit is getting tender.

While rabbit is cooking, peel and chop vegetables. Remove rabbit from heat and pick out fine bones: ribs and back bones. Add vegetables to rabbit pot, simmer 40 minutes longer.

Mix flour, remaining water and garlic, add to stew and cook, stirring until slightly thickened. Serves 4 to 8.

Rabbit Stew

• 1 rabbit, cut into 4 parts • Water to cover • 20 ounces canned tomatoes • 3 tablespoons sugar • 3 cups diced potatoes • 1/4 pound butter or margarine • 3 tablespoons minced onions • 1/2 cup chopped celery • 2 teaspoons salt • 1/2 teaspoon pepper • 3/4 cup ketchup • 2 tablespoons Worcestershire

sauce • 1 cup cream-style corn

Put the rabbit meat in a deep

boiler and cover it with water. Cook slowly until the meat is tender and ready to leave the bone. Remove the meat from the broth and set aside to cool.

Add canned tomatoes, sugar, potatoes, butter or margarine, onions, ketchup, celery, salt and pepper to the broth and cook 10 minutes.

Pull the meat from the bones and chop it into small pieces. Add the meat to the broth; simmer for 20 minutes.

Add the ketchup, Worcestershire sauce, and corn. If the stew is too thick, add a small amount of water. Season to taste.

Simply Elegant Rabbit Stew • 2 rabbits, dismembered • 4 thick slices of bacon • 1 tbs. oil • 2/3 cup flour • 1 teaspoon salt

• 1/2 teaspoon white pepper • 1 cup chicken broth • 2 cups water • 1/4 lb. shitake mushrooms,

washed and sliced • 4 medium potatoes, peeled

and cut into bite-sized pieces • 2 medium onions, peeled and

sliced into thin rings • 2 cloves of garlic, peeled and

crushed • 1/4 cup snipped parsley • 1/2 teaspoon salt • 1/4 teaspoon white pepper • Dash of cayenne (or more if

you like it spicy) • 1 cup sour cream • Parsley and paprika for

garnish

Preheat oven to 350 degrees F (180 degrees C).

In a large oven-proof pan, cook bacon until brown and crisp. Remove and drain on paper towel. Drain off all but four tablespoons of bacon drippings and add oil.

Place flour, one teaspoon of salt and 1/2 teaspoon of white pepper in plastic bag. Add rabbit and shake to coat well.

Fry rabbit in the bacon grease until brown on all sides.

Add chicken broth, water, mushrooms, potatoes, onions, garlic, parsley, 1/2 teaspoon of salt, 1/2 teaspoon of white pepper, cayenne and bacon pieces. Cover and bake in oven for 45 minutes to one hour.

Remove from oven and stir in sour cream. Place on serving plates and garnish with parsley and paprika. Serve with buttered little carrots, rye bread and a glass of dark ale.

Oven Stewed Rabbit with Beer

• 1 rabbit, jointed • flour with salt & pepper added

to your taste • 2 tbs. butter • 1 cup beef stock • 1 cup ale or stout • 1/2 cup ketchup • nutmeg to taste • lemon peel • 1 onion stuck with 1 or 2

cloves


Wash and dry rabbit pieces. Roll them in flour and fry in butter until brown in an oven save pot or skillet. Add the stock, ale, ketchup, lemon peel and onion. Sprinkle some nutmeg over all. Bake 1-2 hours in oven; younger rabbits will take less time.

Canadian 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 teaspoons salt • 1/4 teaspoon pepper • 1/4 cup flour • 1/2 cup cold water

Brown rabbit in hot oil in Dutch

oven. Add 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. Serves 4 to 6.

Maltese Rabbit Stew

• 1 rabbit • Oil or butter for frying • 4 ounces onions • 3 bay leaves • 6 ounces tomatoes • 2 tablespoons oil • Fresh garlic • 4 cups water • 4 ounces fresh peas • 4 ounces fresh carrots,

chopped • 4 ounces potatoes, chopped • 2 cups red wine • Salt and pepper

Cut the rabbit into pieces and fry

lightly in a small amount of oil or butter.

In a separate saucepan fry the chopped onions and garlic until golden brown. Add the peeled, chopped tomatoes and bay-leaves.

Add water to the rabbit and leave it to simmer for about 15 minutes. Then add wine, peas, carrots, potatoes, salt & pepper and tomato mixture from saucepan. Cook on low heat for 1 hour.

Rabbit Chili

• 1 medium sized rabbit cut into pieces

• 2 tablespoons olive oil • 1 clove of garlic; pressed • 1 cup of hot water or light

chicken broth or vegetable stock

• 1/2 teaspoon salt • 1/2 teaspoon pepper • 1 6oz. can of tomato paste • 1 teaspoon chili powder • 2 cups kidney beans • Cheese to garnish

Brown rabbit pieces in large skillet in olive oil. Add garlic, hot water or stock, salt, pepper, tomato past, chili powder and kidney beans.

Cover and simmer gently about 2 hours. Before serving, sprinkle with 2 tablespoons of grated cheese.

Place under broiler until cheese is golden brown.

Rabbit Stewed In Cider Source: British Cooking by Caroline Conran (Treasure Press 1978).

• 1 Rabbit, cut into pieces • 1 oz (25g) flour • 1 oz (25g) butter • 1 tablespoon oil • 2 onions, peeled & chopped • 4 carrots, sliced • 3/4 pint (425ml) dry cider • Salt & pepper • Pinch of nutmeg • 1 bay leaf • 1/2lb (225g) peas • 4 tablespoon single cream

Toss the clean dry pieces of rabbit in some flour.

Heat the butter and oil in a flameproof casserole or large pot with lid. Fry the pieces lightly until they are a pale golden color. Remove them to a plate and then add the carrots and onions to the casserole. Stir vegetables briefly and then cover and allow them to sweat for 5 minutes.

Stir in the remaining flour and coat the vegetables. Return rabbit pieces and pour the cider over everything. Bring to a boil and then turn down the heat very low.

Add the salt, pepper, nutmeg and bay leaf. Cover the casserole and let it simmer gently for about 1 hour.

Now add the peas and let them to cook in the rabbit gravy for 15 minutes.

Finally, stir in the cream and remove the bay leaf.

Serve with Boiled Potatoes.

Rabbit Coq Au Vin

• 8 rabbit thighs • Salt • Freshly ground black pepper • 2 cups plus 2 tablespoons

flour • 1 egg • 2 tablespoons milk • 12 ounces bacon chopped • 1 pint pearl onions, peeled • ¼ cup chopped shallots • 2 tbs. chopped garlic • 1 tbs. chopped fresh thyme • 2 bay leaves • 3 cups fruity wine • 2 cups brown chicken stock • 2 tbs. butter • 1 tbs. finely chopped parsley

Season rabbit with salt and

pepper. In a shallow pan, add 2 cups of

flour. Season with salt and pepper. In another shallow bowl, whisk

egg and milk together. Season with salt and pepper. Dredge the rabbit in seasoned flour.

Dip rabbit pieces in the egg wash, letting the excess drip off. Dredge the rabbit back in the seasoned flour, coating completely.

In a large hot oven proof skillet with a lid, fry bacon until crispy,

about 6 to 8 minutes. Remove crispy bacon from the pan and set aside.

Lay rabbit pieces skin side down in the hot bacon fat and brown rabbit for 3 to 4 minutes on each side. Remove rabbit from the pan and set aside.

Add onions to bacon fat and sauté for 2 minutes. Add mushrooms, shallots, and garlic, sauté for 2 minutes. Season with salt and pepper. Add thyme and bay leaves.

Add rabbit to the vegetable mixture. Pour in wine and chicken stock. Bring the liquid up to a simmer and cover. Cook until the rabbit is very tender, about 30 to 35 minutes and skim off the fat. Remove rabbit pieces from the pan and set aside.

Blend the remaining flour and butter together into a smooth paste. Whisk the paste into hot liquid in the pan. Simmer for 3 to 4 minutes.

Add the rabbit back to the pan and continue to cook for 5 minutes. Stir in parsley. Season with salt and pepper if needed.

Serve in individual bowls with crusty bread. Garnish with reserved crispy bacon.

Rabbit Roasts, Braises & Slow Cooked Oven Meals

Rabbit with Peach Sauce

• 1 rabbit, cut into pieces

Peach sauce • 1 large can sliced peaches • 1/4 cup ketchup • 2 tablespoons lemon juice • 1 tablespoon corn starch • 2 tablespoons sugar • 1/4 teaspoon ground

cinnamon • 1/8 ground cloves • 1/4 salt

Place cut up fryer in oiled

covered pan and bake at 325°F (163°C) for 45 to 55 minutes, or for a stewer rabbit, until meat is becoming tender.

While rabbit baking, prepare the peach sauce: Drain peaches, reserving juice. Combine peach juice, ketchup and lemon juice. Mix cornstarch, sugar, cinnamon, cloves and salt; add to juice mixture. Cook, stirring constantly until thickened. Add peach slices, cook until just heated through. Keep warm until rabbit finishes first baking period.

After first baking period for rabbit, drain off juices and cover with Peach Sauce and cook for another 30 minutes. Serves 4 to 6.

Baked Stuffed Rabbit with Carrots

• 2 cups mashed potatoes (3 to 4 medium potatoes)

• 2 tablespoons butter or margarine

• 1 teaspoon salt • 1/2 teaspoon pepper • 1 teaspoon dried summer

savory • 1 cup finely chopped celery • 1 whole rabbit, ready to cook • 2 large carrots, quartered • Bacon or salt pork • 1 or 2 cups hot water


(200 degrees C). Season mashed potatoes with

butter, salt, pepper, savory, and celery.

Fill the body of the rabbit with potato mixture and sew it up. Place rabbit on a rack in a baking pan with legs folded under the body. Place quartered carrots beside it in the pan. Secure the bacon over the back with toothpicks to keep the meat from drying out. Bake for about 2 hours.

Put in oven. After 10 minutes, pour hot water over the meat. Continue baking in oven until tender, about 1 1/2 hours. Shortly before the rabbit is done, remove bacon and allow meat to brown.

Forgotten Rabbit

• 1 1/2 cups uncooked rice • 1/2 cup milk1 can mushrooms

with the liquid • 1 can cream of mushroom

soup • 1 can cream of celery soup • 2- 3 lb. rabbit • 1/2 envelope dry onion soup

mix • Salt and pepper Preheat oven to 350 degrees F

(180 degrees C). Mix rice, milk, mushrooms, and

soups together and place in a buttered casserole dish. Season rabbit pieces with soup mix, salt and pepper. Arrange pieces of rabbit on top of rice. Cover with foil and bake 1 1/2 hours.

Parmesan Rabbit

• 2 rabbits, cut up • 3 tablespoons butter, melted • 3 cloves garlic, minced • 1 teaspoon Italian seasoning,

(marjoram, oregano, thyme) • 1 teaspoon sage • 1/4 teaspoon pepper • 1/4 teaspoon salt • 1/4 teaspoon paprika

PARMESAN SAUCE

• 1 6 oz. can tomato paste • 3/4 cup water • 1 16 oz. can tomatoes, cut up • 1 teaspoon sugar • 2 tablespoons Parmesan

cheese • 1 teaspoon sugar

• 1 1/2 teaspoon oregano flakes • 1 1/2 teaspoon basil flakes • 1/2 teaspoon rosemary,

crushed • 1/4 teaspoon salt • 1/4 teaspoon pepper • 1/4 teaspoon marjoram,

crushed • 1/4 teaspoon crushed red

pepper • 1/2 teaspoon minced garlic • 1/4 cup chopped onion • 1 teaspoon olive oil


(180 degrees C). Wash rabbit and pat dry with

paper towels. Place in a greased shallow roasting pan. Brush with melted butter. Rub minced garlic over rabbit. Mix together the Italian seasonings, sage, pepper, salt and paprika; sprinkle over the rabbit. Bake in oven for 1 to 1 1/2 hours or until tender.

In a saucepan, add paste, water, tomatoes, sugar, parmesan, sugar, oregano, basil, rosemary, salt, pepper, marjoram and red pepper. Bring to a boil and then reduce to a simmer.

In a medium saucepan cook garlic and onion in olive oil until tender. Add to sauce and simmer, covered for about 1 to 1 1/2 hours.

Serve sauce over rabbit.

Browned and Oven Barbecued Rabbit

• 3 pounds rabbit meat, cut into serving-size pieces

• Salt and pepper, to taste • Flour • 3 tablespoons vegetable oil

Sauce

• 1/2 chopped onion • 1 cup cider vinegar • 1 cup tomato juice • 1/2 cup vegetable oil • 1/4 cup chili sauce or catsup • 2 tablespoons Worcestershire

sauce • 2 tablespoons brown sugar • 1 tablespoon paprika • 2 teaspoons hot red pepper

sauce • 1 teaspoon dry mustard • 1 teaspoon salt • 1/4 teaspoon chili powder • Cayenne pepper, to taste

Combine flour, salt and pepper in

a shallow dish or plastic bag. Roll or shake meat pieces in mixture until coated.

Heat oil in oven-safe skillet or roaster. Brown meat on all sides over moderate heat, about 20 minutes.


Meanwhile, combine sauce ingredients in a saucepan. Cover and cook over low heat for 15 minutes. Pour sauce over meat in other pan. Cover pan and bake until the meat is tender (about 45 minutes).

Uncover pan and broil for 15 minutes or until the meat is brown. Serves 6. Note: The sauce, when made without the vegetable oil, makes a good overnight marinade. This recipe makes about 11/2 cups of sauce.

Easy Oven Barbequed Rabbit

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


(180 degrees C). Season moist pieces of rabbit

with salt and pepper. Place in a shallow baking dish and brush generously with barbecue sauce. Pour water in pan, cover and bake 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.

Chicken & Rabbit with Juniper Berries

• 2 pounds chicken pieces • 2 pounds rabbit pieces • 2 tablespoons butter • 1/4 cup olive oil • 3 tablespoons unbleached

flour • 1 teaspoon salt, or to taste • 1 teaspoon coarsely ground

black pepper • 2 cups dry white wine • 3 tablespoons crushed juniper

berries • 1/2 cup chicken broth • 2 cups seedless grapes


(180 degrees C). Wash meat and pat dry. In large

skillet, heat butter and olive oil over medium high heat. When hot, add chicken and rabbit pieces, in batches, and brown quickly on all sides. Transfer pieces to a baking dish.

Sprinkle flour over the cooking juices in the skillet, add salt and pepper and cook over low heat, stirring and scraping up any browned bits with a wooden spoon until flour is dissolved, about 1 minute. Add 1 cup of wine and half the juniper berries and stir until smooth.

Pour mixture over chicken and rabbit pieces, cover the dish with foil or a lid and bake for 25 minutes in oven.

Uncover dish and add remaining 1 cup wine, juniper berries and chicken broth.

Bake, uncovered, for 20 minutes more, or until tender, basting

frequently with pan juices. Ten minutes before the meat is done, sprinkle the grapes over. Serve in baking dish.

Stuffed Rabbit

• 1 rabbit • 4 tablespoons butter • 4 tablespoons flour • 1 1/4 cups stock • 2 cups breadcrumbs • 1 large onion, chopped • 2 large apples, peeled and

chopped • 2 tablespoons parsley • 1 teaspoon thyme • 1 tablespoon sugar • 1 teaspoon salt • 1 tablespoons butter • ! egg • Pepper to taste


(180 degrees C). Wash and dry rabbit. Fry onions

gently in 4 tablespoons butter. Add apple to onions and fry until soft. Mix onions, apple and 1 tablespoon butter with all other stuffing ingredients, and brown quickly.

Place rabbit in a casserole dish, stuff, surround with excess stuffing, add well-seasoned stock, and cook in oven for 1 3/4 hours, or until tender.

Rabbit Chasseur

• 1 rabbit, cut into serving pieces

• 1/2 lemon • 4 tablespoons butter • 1 tablespoon olive oil • 1 onion, peeled and chopped • 2 carrots, peeled and sliced • 1 cup button mushrooms • 5 tablespoons flour • 1 cup dry white wine • 1 cup chicken stock • 2 teaspoons tomato puree • 1 tea spoon dried thyme • 1 bay leaf • salt • Black pepper, freshly ground Put rabbit in a large bowl and

squeeze lemon over it. Cover with cold water and leave overnight.

Drain, rinse under cold running water, then pat dry.

Heat butter and oil in a pan, add rabbit and cook gently until golden brown on all sides. Add onion, carrots and mushrooms and cook for a further 2 minutes. Sprinkle in flour and cook for 2 minutes, stirring constantly. Stir in wine, stock and tomato puree, then bring to a boil. Add thyme, bay leaf and salt and pepper to taste, then cover and simmer for 1 1/2 to 2 hours or until rabbit is tender. Remove bay leaf and serve.

Farmer’s Rabbit (Coniglio Contadino)

• 2 pounds rabbit pieces • Juice of 1 large lemon • 1/2 cup unbleached flour • Salt and pepper • 3 tablespoons olive oil • 1/4 pound pancetta or salt

pork, diced • 1 1/2 cups onions, coarsely

chopped • 1 tablespoons fresh rosemary

or 1 teaspoon dried • 1 cup dry white wine,

preferable Soave • 1 cup shelled fresh peas

Place rabbit in large bowl and

add the lemon juice. Let sit for 15 to 30 minutes.


Remove rabbit from bowl and dry well. Combine flour, salt and pepper in a small bowl. Lightly flour rabbit pieces. In a large skillet, heat olive oil over medium high heat. Add rabbit pieces and brown them on all sides. Add pancetta or salt pork and sauté for 2 minutes. Sprinkle with rosemary and remove from heat.

Spread onions in the bottom of a baking dish. Arrange the rabbit pieces, places pancetta or salt pork on top. Add wine, peas, salt and pepper to taste. Cover dish with foil and bake for 35 minutes or until the rabbit is tender. Serves 6

Savory Rabbit

• 1 rabbit (1.5 kg /3 lb), cut into serving- size pieces

• 2 tablespoons cooking oil • 1 10-ounce (284 mL) can

golden mushroom soup • 1/3 cup water • 2 tablespoons sherry • 1 clove garlic, minced • 1 teaspoon ground thyme • 1 teaspoon salt • 1/4 teaspoon pepper • 1 1/2 cups fresh whole green

beans • 2 cups fresh mushrooms,

sliced

Heat oil in a large skillet at medium heat. Brown rabbit, pour off fat. Add remaining ingredients except beans and mushrooms. Reduce heat, simmer covered for 1 hour, stirring occasionally.

Add beans and mushrooms, simmer 20 minutes longer until beans are tender. Serve with baked potatoes. Serves 4 to 6.

Braised Rabbit in Peppery Sherry

• 2 to 3 lb. fryer rabbit, cut into serving pieces

• 2 limes, juiced • Salt and pepper, to taste • 3 tablespoons lard or other oil • 1 large onion, finely chopped • 1 medium clove garlic, finely

chopped

• 3 tablespoons brandy • 1 cup dry sherry • 3 medium tomatoes, peeled,

seeded and finely chopped. • 1 teaspoon fresh hot chili

pepper, finely chopped • 1 teaspoon sweet chili

pepper, finely chopped • 1/3 cup drained canned

pimentos, finely chopped • 1 teaspoon fresh cilantro,

finely chopped • 1 1/4 cups chicken stock • 1 bay leaf • 1/2 teaspoon sugar • 1 teaspoon red wine vinegar

Wash rabbit in cold water and

marinate in lime juice for about 30 minutes.

Dry rabbit and season with salt and pepper. Heat lard or oil in a heavy ovenproof skillet (that has a cover) over moderate heat. Brown rabbit until it is evenly golden brown. Remove from skillet and drain. In same skillet, sauté onions and garlic until transparent. Set rabbit pieces aside.

Add brandy to skillet and flame it. As soon as flame subsides, pour in sherry. Bring to a boil over high heat. Stir and scrape all the brown particles that cling to the pan. Stir in the remainder of the ingredients. Reduce heat and return the rabbit, onions, garlic and juices to the skillet. Cook for 5 minutes.

Cover and bake in a 350 oven for 1 to 1 1/2 hours until tender but not falling apart. Serve with polenta or rice. Serves 6-8.

Rabbit Fricassee

• 2 cups red wine • 2 tbs. lemon juice • 2 bay leaves • 1 teaspoon thyme • ¼ teaspoon marjoram • Salt and Pepper • 1 teaspoon garlic powder • 2 rabbits, cut into serving

pieces • 2 tbs. olive oil • 1 onion, chopped • 2 cloves garlic, minced • 2 tbs. cornstarch

Mix wine, lemon juice, bay

leaves, thyme, marjoram, salt, pepper and garlic powder to make marinade.

Place rabbit in large baking dish and pour marinade over rabbit. Cover and refrigerate overnight.

Remove rabbit from marinade when ready to cook and dry well. Strain marinade and save.

Heat oil in a large skillet. Sauté onions and garlic. Add rabbit and marinade to skillet then cover and simmer 1-1 ½ hours or until tender.

If sauce has not reached a desired thickness for gravy, add cornstarch and simmer while stirring until it thickens.

Serves 6-8

Rabbit & Sage Fricassee

• 4 large rabbit joints or 8 smaller pieces

• 2/3 cup butter • 1 medium onion, finely

chopped • 1 cup dry white wine • 7/8 cup chicken stock • 1 1/2 tablespoons fresh sage,

chopped (or dried sage) • 2 tablespoons chopped

parsley • Salt & freshly ground black

pepper • 1/2 tablespoon plain flour • 1/2 tablespoon butter • 3 tablespoons cream • 1 egg yolk

Melt butter in a large pan and fry

onion gently for 4 minutes. Add rabbit joints and brown them evenly on all sides. Add white wine, chicken stock, sage and parsley, and season to taste with salt and pepper. Bring to a boil, cover and simmer for about 30 minutes or until the rabbit is just tender.

Remove the rabbit joints from the pan and keep warm.

Cream flour and butter together until a smooth paste is formed.

Boil rabbit juices from pan for 3 minutes. Gradually add the paste, beating it into the juices until the sauce has thickened and is smooth.

In a small bowl, beat cream with egg yolk then stir it into the sauce. Heat sauce through, but do not allow to boil.

Return rabbit joints to the pan and heat through, then transfer to a warm serving dish and garnish with croutons and springs of fresh sage.

Rabbit with Mushrooms and Wine

• 6 tablespoons butter or margarine

• 1 cup finely chopped onions • 1/2 pound fresh mushroom,

sliced • 6 tablespoons flour • 5 cups water • 1 cup red wine • 1 teaspoon thyme • 4 teaspoons salt • 1/2 teaspoon pepper • 2 teaspoons parsley • 2 bay leaves • 1 3-pound rabbit, cut into

sections

Sauté onions and mushrooms in butter until the onions are soft and slightly brown. Push the onions and mushrooms to one side and add flour. Mix thoroughly and add water and wine. Then add seasonings and stir. Place the pieces of rabbit in the pan and cover. Simmer for 11/2 hours or until tender.

Rabbit Smothered with Onions

• 1 rabbit, cut into small pieces • Salt, to taste • Paprika, to taste • Flour • 3 tablespoons butter • 1 to 2 onions, sliced • 1 cup sour cream


paprika. Coat the pieces with flour. Melt butter in a large skillet and sauté rabbit meat until brown. Cover the meat thickly with onion slices.

Sprinkle onions with salt. Pour in the sour cream. Cover the skillet and simmer for 1 hour, or bake at 325 degrees F until tender.

Braised Rabbit with Strawberry Mint Sauce

• 2 tbsp butter • 1 tsp red wine • 1/2 tsp ground cinnamon • 1/4 tsp ground cloves • 4 rabbit legs (2 front, 2 back) • 1/2 cup rabbit or chicken

stock • 1/2 cup dry white wine or

apple juice • 2 cups strawberries, fresh or

thawed frozen • 3-4 sprigs fresh peppermint or

2 tsp dried mint

In large skillet, over medium-high heat, melt butter. Stir in vinegar, cinnamon and cloves. Add rabbit pieces and brown on either side, about 5-7 minutes. Add stock and wine/apple juice.

Bring to a boil, cover and reduce heat to simmer. Cook 30 minutes or until rabbit is tender.

In blender or food processor fitted with metal blade, process strawberries and mint until smooth.

Remove rabbit from skillet and place on serving platter. Keep warm.

Drain liquid from skillet and add to strawberry purée. Heat sauce over medium heat 3 to 5 minutes, stirring continuously until warm. Do not boil!

Pour sauce over rabbit. Garnish with strawberry slices and mint, if desired.

Roast Stuffed Rabbit This dish is great for holidays like Easter or Thanksgiving. The Oriental flavoring of the seasonings used goes well with yams and garden vegetables.

• 2 teaspoons cooking oil • 2 tablespoons onion, finely

minced • 1/4 cup celery, finely minced • 2 cups soft bread crumbs • 1/2 teaspoon salt • 1/4 teaspoon pepper • 1/4 teaspoon ground dry

ginger • 2 teaspoon soy sauce • 1/4 cup water chestnuts,

chopped • 1/3 cup rabbit or chicken

stock • 1 rabbit (2-3 pounds) • 1 tablespoon soft butter • 1/2 teaspoon paprika • 2 tablespoons marmalade • 2 teaspoons bottled steak

sauce

Heat oil in a small skillet. Add onion and celery, sauté until soft.

In a large bowl, mix onion, celery, bread crumbs, salt, pepper, ginger, soy sauce and water chestnuts. Spoon into cavity of rabbit, fasten with skewers.

Blend butter and paprika, brush on surface of rabbit. Roast, covered, at 180°C (350°F) for 50 minutes after juices begin to sizzle.

Mix marmalade and steak sauce, spoon over rabbit. Roast uncovered, 20 minutes longer. Serves 4.

Mexican Rabbit

• 1 rabbit, disjointed • 2 cup corn • 1 teaspoon parsley • 10 ounce can tomatoes • 1 teaspoon rosemary • 1 cup minced black olives • 1 teaspoon thyme • 2 teaspoons chili powder • 1 bay leaf • Salt and pepper to taste • 2 peppercorns • 2 cups yellow cornmeal • 1 garlic clove, minced • 1 egg yolk • 1/2 cup shallots, minced

Place 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 garlic and shallots in small amount of fat in a skillet until tender, then add rabbit meat, corn, tomatoes, olives, chili powder, salt, and pepper. Simmer for 20 minutes.

Combine cornmeal and egg yolk. Strain the reserved liquid, add to cornmeal mixture and mix well. Stir into rabbit mixture and spoon into a greased casserole. Bake at 325 degrees for 40 minutes or until set. Serves 6.

Rabbit à l'Orange Serve with Greek-style roast potatoes and a dark green vegetable.

• 1/4 cup flour • 3/4 teaspoon paprika • 1/4 teaspoon salt • 1 fryer rabbit (2-3 pounds), cut

into pieces • 1/4 cup butter or oil • 2 medium onions, thinly sliced • 3/4 cup orange juice • 1 1/2 teaspoons orange zest,

from untreated orange • 1/2 teaspoon ground thyme • 1/2 teaspoon salt • A pinch of pepper • 3/4 cup dry white wine

Combine flour, paprika and salt in

a plastic bag. Add rabbit pieces a few at a time and shake to coat all sides.

Heat oil in a large skillet at medium-high heat and brown rabbit lightly.

While rabbit is browning, combine onions, orange juice, orange zest, thyme, salt and pepper in a small saucepan. Bring to boil, reduce heat and simmer 10 minutes.

Place rabbit pieces in a shallow baking dish in a single layer. Add wine to the orange sauce and pour over rabbit pieces.

Bake rabbit in pre-heated oven at 180°C (350°F) until very tender, basting often. Serves 4 or 5.

White Wine Rabbit

• 2 rabbits, cut into serving pieces

• Salt and pepper • Flour • 2 tbs. olive oil • 2 onions, sliced • 2 cloves garlic, minced • 6 carrots, peeled and sliced • 1 lb. fresh mushrooms, sliced • 2 tbs. fresh parsley, minced • 1/4 teaspoon thyme • 1/2 teaspoon oregano • 4 bay leaves • 2 cups dry white wine


(180 degrees C). Place oil, onions, garlic, carrots

and mushrooms in large casserole dish.

Salt and pepper rabbit and coat with flour then place on top of vegetables in casserole dish. Sprinkle with parsley, thyme and oregano. Add bay leaves and wine. Cover and bake 1 hour or until rabbit is tender.

Remove bay leaves before serving. Serves 6-8

Louisiana Creole Rabbit

• 1 cleaned rabbit (about 3 pounds)

• 1 teaspoon salt • 1 teaspoon black pepper • 1/2 teaspoon cayenne pepper • 1/4 cup onion, chopped • 3 garlic cloves, minced • 2 tablespoons white vinegar • 1 teaspoon browning sauce • 1 8 ounce can mushrooms,

drained • 1 tablespoon butter or

margarine, melted • 1 tablespoon parsley, minced • 2 tablespoons green bell

pepper, minced • 2 tablespoons green onions,

chopped • 2/3 cup white wine, dry

Dry rabbit and place in bowl.

Combine salt, black pepper, cayenne pepper, onion, garlic and vinegar; pour over rabbit, turning pieces to coat. Cover bowl and marinade overnight in refrigerator.

Preheat oven to 450 degrees F ( 230 degrees C).

Transfer rabbit and marinade to well-greased baking dish. Bake in oven for 1 hour.

Combine remaining ingredients and pour over rabbit. Bake 30 to 45 minutes more, until rabbit is fork-tender.

Baked Cajun Rabbit For a complete meal, serve this with roasted sweet potatoes, black eyed peas and fresh oranges. Crawfish make a fine appetizer.

• 1 fryer rabbit, cut up • 1 tablespoon cooking oil • 1 10-ounce can tomato soup • 1/2 cup green pepper,

chopped • 1/2 cup onion, chopped • 1/2 cup okra, sliced • 1 teaspoon salt • 1/2 teaspoon ground oregano • 1/4 teaspoon ground white

pepper In a skillet, brown rabbit pieces in

hot oil. Place rabbit in a 2 L (2 qt)

casserole. Mix remaining ingredients and pour over rabbit. Bake, covered, at 180°C (350°F) for 1 hour. Remove cover during last 15 minutes.

You can also “bake” this in a smoker or on the grill in indirect heat. Serves 4 to 6.

Lemony Marinated Rabbit You can also grill this rabbit after marinating and serve with roasted potatoes and corn on the cob.

• 3/4 cup lemon juice • 1 tablespoon lemon zest (from

untreated lemon) • 3/4 cup olive or canola oil • 1 teaspoon salt • 1/4 teaspoon ground pepper • 1/4 teaspoon ground

marjoram • 2 tablespoons brown sugar • 1/4 cup finely minced onion • 1 clove garlic, minced • 1 dressed rabbit

Mix lemon, lemon zest, oil, salt,

pepper, marjoram, brown sugar, onion and garlic to make marinade; place in a large shallow glass dish or large resealable plastic bag. Place rabbit in marinade, turning to coat all surfaces. Cover and marinate several hours or overnight, basting with marinade occasionally.

Drain rabbit; reserving marinade. Place on a rack in a shallow roasting pan. Roast, uncovered, at 180°C (350°F) for 1 hour.

While rabbit is roasting, bring marinade to a boil and keep warm. Use heated marinade for basting rabbit occasionally while roasting. Serves 4 to 6.

Fenek Bit-Tewn U Blilmbid (Garlic and Wine Flavored Rabbit)

• 1 jointed rabbit • 1 bottle of red wine • 2 or 3 bay leaves • Oil for frying • A large quantity of garlic -

enough to cover the bottom of a frying pan

Pour about half the bottle of wine

over the rabbit and leave for a few hours or overnight.

Peel garlic and put in a large frying pan with about 3 tablespoons oil. Heat gently, add as many joints of rabbit as will fit in the pan and fry until brown on both sides. When all the rabbit is fried return it to the pan and sprinkle it with the wine in which the rabbit was soaked. Add bay leaves. Cover and cook gently until the rabbit is tender. This may be one hour if the rabbit is young, up to 2 hours otherwise. Add more wine if necessary. Serves 4.

Colonial Rabbit

• 2 rabbits, sections • Flour • 1 tablespoon olive oil • 1 can chicken broth or stock • 1/2 onion, diced • 3 carrots, peeled and coined • 3 bay leaves • 1 clove garlic, pressed • 1 small can tomato paste • 1/4 cup very cold water • 2 tablespoons flour • 4 tablespoons currant jelly • 1/2 lb. mushrooms, sliced

Flour meat and brown in skillet

with oil. Remove meat from pan. Add

chicken broth and bring to a boil. Stir in onion, carrots, bay leaves

and garlic and simmer for 20-30 minutes. Add tomato puree and continue to simmer.

Remove 1/4 cup broth from pan and combine with water and flour, mixing until smooth.

Return rabbit to pan. When rabbit is cooked through, remove from mixture.

Strain the mixture to catch bones. Sauté mushroom and add to broth or serve on the side. Serves 4-6

White Wine Braised Rabbit

• 1 tablespoon cooking oil • 1 rabbit (2-3 pounds) cut up

into sections • 1 green pepper, sliced • 1 clove garlic, crushed • 1 cup sliced mushrooms • 1 teaspoon salt • Tabasco sauce, to taste • 2 medium tomatoes, chopped • 1/3 cup dry white wine

Heat oil in a large skillet at

medium heat. Brown rabbit pieces on all sides; set aside.

Add green pepper, garlic and mushrooms to skillet. Sauté until tender.

Spread in skillet; cover with rabbit. Sprinkle with salt and Tabasco. Add tomatoes and wine. Reduce heat. Simmer, covered, for 45 minutes. If using a stewer rabbit, increase cooking time to 2-3 hours, until the rabbit meat is tender. Serves 4.

Vineyard Rabbit Serve with the first green grapes of the season and roasted ears of corn. Serves 4 to 6.

• 1 fryer rabbit, cut into pieces • 6 grape leaves or 1/4 cup

fresh parsley • 1 cup dry white wine • 1 tablespoon lemon juice • 1/4 teaspoon pepper • 1/2 teaspoon paprika • 1/4 cup melted better • 1/4 cup green onions,

chopped • 1 teaspoon salt

Line casserole with grape leaves.

Place rabbit pieces on grape leaves. Mix all remaining ingredients thoroughly and pour over rabbit. Cover with foil and bake 1 hour at 163°C (325°F).

Remove foil, turn rabbit pieces, increase heat to 180°C (350°F) and bake for 30 minutes, basting 2 or 3 times. Increase heat to 195°C (375°F) and bake an additional 30 minutes, basting frequently.

Rabbit Surprise The surprise is how good this tastes! Serves 4 to 6.

• 1/4 cup butter • 1 fryer rabbit, cut into pieces • 2 tablespoons flour • 1 cup wine • 1 tablespoon tomato paste • 1/8 teaspoon ground thyme • 2 medium onions, sliced

• 1 clove garlic, crushed • 1 cup water • 3 sprigs parsley • Salt and pepper to taste • 1 bay leaf • 8 mushrooms, sliced

Melt butter in skillet, place rabbit

pieces and brown. Blend flour, water, wine and tomato paste. Add to skillet and cook 3 minutes. Add onions, garlic, parsley, salt, pepper, bay leaf and thyme.

Simmer 1-1/2 hours until meat is tender. Add mushrooms and heat thoroughly. Chef’s Rabbit

• 1 rabbit • Salt and white pepper • Flour • 6 bacon slices, cut into large

squares • 1 onion, finely chopped • 8 extra large mushrooms,

whole or quartered • 6 ounces beef stock • 1 cup sour cream

Season meat with salt and white

pepper and dredge with flour. In hot oven-safe skillet, cook bacon pieces about half way. Add rabbit and brown on both sides. Add onions and sauté with meat. Add mushrooms. Pour beef stock over all and put in preheated oven at 450 degrees for 30 minutes, or until meat is done.

Take meat out. Whip sour cream into remaining pan juices and pour over meat.

Serves 2

Hasenpfeffer (Braised Rabbit in Spiced Red Wine Sauce)

• 1/2 pound lean bacon, finely chopped

• 2 -2 1/2 to 3 pound fryer rabbits, cut into serving pieces

• 1/2 teaspoon salt • 1/2 teaspoon black pepper • 1/2 cup flour • 1/2 cup shallots or onions,

minced • 1/2 teaspoon garlic, finely

chopped • 1 cup dry red wine • 1 cup chicken stock • 2 tablespoons brandy • 1 teaspoon currant jelly • 1 small bay leaf • 1/8 teaspoon dried rosemary • 1/8 teaspoon dried thyme • 2 teaspoon fresh lemon juice

In a heavy 5 qt. flameproof

casserole, cook bacon over moderate heat, stirring frequently, until crisp. Spread bacon out on a double thickness of paper towels to drain and set aside the casserole with bacon fat.

Wash rabbit pieces under cold water and pat thoroughly dry. Sprinkle pieces with salt and pepper, then dip into flour and shake off any excess.

Heat bacon fat in the casserole over high heat until it sputters. Add rabbit, a few pieces at a time and brown on all sides, regulating the heat so that they brown quickly and evenly without burning. As they are done, transfer the pieces to a plate.


Pour off all but 2 tablespoons fat from the casserole and in it cook the shallots/onions and garlic, stirring frequently, for 4 or 5 minutes until the onions are soft and transparent but not brown. Pour in wine and stock, and bring to a boil over high heat, scraping in any brown bits clinging to the bottom and sides of the pan. Stir in brandy, currant jelly, bay leaf, rosemary and thyme, and return rabbit and any juices collected around it to the casserole. Add drained bacon, cover the casserole tightly and bake in oven for 1 to 1 1/2 hours, or until the rabbit is tender but not falling apart. (Young fryer rabbits cook in about an hour).

Pick out the bay leaf, stir in the lemon juice and taste for seasoning. The sauce should be quite peppery. Serve the rabbit directly from the casserole or arrange on a deep heated platter and pour the sauce over. Serve with noodles or German Spatzle. Serves 6-8.

Baked Rabbit Divine Version 1 This recipe and the following recipe share a marinade step but result in two very different rabbit dinners. Because you can marinate the rabbit for several days, soak two rabbits at once and split the marinade sauce in half when preparing dinner..

• 1 rabbit, cut into serving pieces

Marinade Ingredients • 2 celery stalks, with

leaves, - chopped • 2 medium onions;

chopped • 1 carrot; sliced • 1/2 cup fresh parsley,

chopped • 1 bay leaf • 2 sprigs fresh rosemary • 6 peppercorns; bruised • 2 cups dry red wine • 1/2 cup vinegar

Preparing the rabbit

• 1/4 cup butter or margarine

• Salt • Freshly ground pepper • 4 fresh tomatoes, chopped

-OR- 8 oz tomato sauce • 3 allspice berries

Place rabbit in a large glass or

earthenware bowl. Combine celery, onions, carrots, herbs, peppercorns, wine, and vinegar and pour it over the meat. Cover and refrigerate for a day or two, turning the pieces over occasionally.

On serving day, drain rabbit pieces, reserving the marinade, and

wipe dry. Transfer the marinade to a casserole and simmer for 15 minutes.


While marinade is cooking, heat butter in a large frying pan. When butter is very hot, sear the meat over high heat until it is reddened in color without browning. Remove from heat, and with a spatula. lift rabbit pieces into the simmering marinade, then pour in the remaining butter. Taste for seasoning, then add salt and pepper, tomatoes, and allspice. Weigh the meat with a small plate to keep it under the sauce, then bake for 2-1/2 hours, or until the meat is tender and the sauce thickened.

Baked Rabbit Divine Version 2 Marinate the rabbit pieces per the instructions above but cook it differently in the end. This allows you to marinate two rabbits at once and only cook one per day, but with a completely different outcome.

• 1 rabbit - cut into serving pieces, - and marinated 1 or 2 days

• 1/4 cup butter • 2 pounds small white onions

(should equal to weight of rabbit)

• 1 cup canned tomato sauce • 3 whole cloves • 2 garlic cloves • 1 tablespoon raisins (optional) • 1 bay leaf • 1 teaspoon granulated sugar • 1/2 cup dry white wine • 2 tablespoon wine vinegar • Fresh rosemary

Remove rabbit from marinade and wipe dry. In a large casserole, heat butter or oil and sear the rabbit over high heat until reddened in color, without browning the fat.


Meanwhile, peel onions and cut a cross in the root end with a sharp pointed knife to keep them from falling apart during cooking. Arrange around the rabbit, then stir in remaining ingredients. Add enough water to cover, place an inverted plate over the meat to keep it under the sauce and bring to a boil.

Transfer to the oven and bake for 2 to 2-1/2 hours, until rabbit and onions are tender.

Remove from oven and carefully pour off the sauce into a small saucepan. Boil down to 1-1/2 cups. Remove plate from casserole, pour the sauce over, and garnish with additional rosemary. Serve warm. NOTE: Flavor improves the second day. Serves 6.

Rabbit Pasta Dishes

Cajun Rabbit Pasta • 8 ounces linguine pasta • 1 rabbit cut into pieces • 4 teaspoons Cajun seasoning • 4 tablespoons butter or

margarine • 1 red bell pepper, sliced • 1 green bell pepper, sliced • ½ pound fresh mushrooms,

sliced • 2 cups heavy cream • 1/2 teaspoon dried basil • 1/2 teaspoon lemon pepper • 1/2 teaspoon salt • 1/4 teaspoon garlic powder • 1/4 teaspoon ground black

pepper • 1/4 cup grated Parmesan

cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Place the rabbit and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the rabbit in butter or margarine until almost tender (5 to 7 minutes).

Add the red bell pepper, green bell pepper and mushrooms. Saute and stir for 2 to 3 minutes. Reduce heat.

Add the cream and spices. Heat through and allow sauce to thicken.

Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.

Rabbit Pasta with Tarragon Sauce

• 2 rabbits, cut into serving pieces

• Salt and pepper • 4 tbs. olive oil • 1 cup onion, chopped • 1 cup carrot, peeled and

chopped • 1 cup celery, chopped • Flour • 2 cans chicken broth • 1/2 cup sherry • 2 teaspoon tarragon • 1 cup heavy whipping cream • 1 tablespoon Dijon mustard • 1/4 cup parsley, minced


pepper. Place olive oil in skillet and brown rabbit. Remove meat and drain on paper towel.

Add onion, carrot and celery to skillet. Sauté 5 minutes. Stir in enough flour to make a paste. Blend in broth, sherry and tarragon.

Return rabbit to skillet. Bring sauce to a boil and reduce heat to simmer. Baste meat frequently for 45-60 minutes.

Remove rabbit to serving platter and keep warm in oven.

Strain and degrease sauce, discarding vegetables. Return remaining sauce to skillet and add cream. Simmer until thickened, stirring frequently.

Remove from heat and add mustard and parsley. Pour sauce over rabbit and serve.

French Sautéed Rabbit with Cognac Sauce

• 2 to 3 lbs. rabbit, cut into serving pieces

• 1/4 cup olive oil • 1/4 stick butter • 1/4 teaspoon pepper • 1/2 cup chopped onion or

shallots • 1 cup cognac • 4 cups white wine • 1 bay leaf • Pinch of thyme • Pinch of ground cloves • Pinch of garlic powder • 1 cup heavy cream • 1/2 pound fresh mushrooms,

sliced • 3 green onions, finely

chopped • 1/4 cup cognac

Brown rabbit pieces in oil/butter

blend in an oven-safe pan. Season with salt and pepper. Add chopped onions and cook for 10 minutes.


Add 1 cup cognac, white wine, bay leaf, thyme, cloves and garlic. Simmer for 15 minutes.

Remove rabbit pieces from pan. Strain sauce and mix with heavy cream. Return meat and place in oven for 45 minutes.

Add mushrooms and green onions, which have been sautéed separately. Add a little more cognac and taste for seasoning. Serve rabbit on heated platter and pour sauce over. Serve over noodles. Serves 4 to 6.

Lime Rabbit • 1 rabbit, cut into pieces • Salt and pepper, to taste • Oil for cooking • 1/3 cup olive oil • 1/3 cup lime juice • 4 tablespoons onion, minced • 2 teaspoons dried tarragon • 1 teaspoon salt • 1 teaspoon Tabasco • 1-2 tablespoons flour • Water or chicken stock


pepper. Lightly brown in oil, cooking just a few pieces at a time. Remove to casserole.

Whisk together olive oil, lime juice, onions, tarragon, salt and Tabasco, and pour over browned rabbit pieces. Marinate at least an hour. The longer it sits, the more flavor it will have.

Preheat oven to 350 degrees F (180 degrees C). Bake rabbit for 45 minutes.

Reheat oil in skillet. Stir in small amount of flour and brown lightly. Make a thin gravy/sauce using water or chicken stock. Pour over rabbit and return to oven for 25 to 30 additional minutes.

Serve rabbit pieces on warm platter. Thicken sauce if needed with corn starch and water. Season to taste. Serve over noodles.

Rabbit Scallopini When cutting up a fryer rabbit, reserve the belly flaps in the freezer until you have enough of them for a meal. These still require pounding to tenderize (because the meat fibers lay the wrong way) but are otherwise perfect for Scallopini. If no bunny bellies are available, tenderize the loin and hind leg meat pieces by pounding with a meat tenderizer until they are 6 mm (1/4 inch) thick.

• 1 pound rabbit loin and hind leg meat, or belly flaps

• 1 cup all-purpose flour • 1 teaspoon salt • 2 eggs • 2 tablespoons water • 1 cup cracker crumbs • 1/2 cup Parmesan cheese,

grated • 1 teaspoon ground sage • Zest of 1 untreated lemon,

grated finely Prepare three bowls:

1. In bowl one, mix flour and salt.

2. In bowl two, lightly beat eggs with water.

3. In the third bowl, combine cracker crumbs, parmesan, sage and lemon zest.

Coat meat thoroughly in each

bowl, starting with the first, then second, then third bowls. Fry coated pieces in a hot skillet, using oil or shortening for about 3 minutes on each side or until golden brown.

Serve with spaghetti and tomato sauce Serves 4.

Rabbit Cacciatore over Pasta

• 1 fryer rabbit, cut up • 3 tablespoons vegetable oil • 1 large onion, chopped • 3 cloves garlic, minced • 1 stalk celery, chopped • 1 can tomato sauce • 1 can stewed tomatoes • 1 green bell pepper, chopped • 1 teaspoon salt • 1/4 teaspoon freshly ground

pepper • 1/2 teaspoon dried oregano • 1/2 cup dry red wine

Heat oil in heavy skillet, sauté

rabbit until brown. Add onion and garlic and brown

lightly. Add celery, tomato sauce, tomatoes (undrained) and seasoning, simmer slowly for 1 hour.

Add wine 5 minutes before serving. Serve over spaghetti or other favorite pasta. Serves 6 to 8.

Rabbit Bourguignon

• 4 rabbit legs (2 front, 2 back) • 3/4 cup red wine • 1 bay leaf • 6-8 pepper corns • 1/4 cup flour • 4 slices bacon, cut into 1 inch

pieces • 1 cup rabbit or chicken stock • 2 cups mushrooms, sliced • 1 medium onion, chopped • 1 clove garlic, crushed • 1 tablespoon dried parsley • 1 teaspoon dried thyme • 1 tablespoon butter, softened • 1 tablespoon flour

In a 3-liter casserole dish or bowl,

combine rabbit, wine, bay leaf and peppercorns. Marinate in refrigerator for 2 or 3 hours or overnight. Strain rabbit and reserve marinade.

Measure 1/4 cup flour onto large plate, and lightly coat rabbit pieces in flour.

In a 3-liter heavy saucepan or dutch oven, cook bacon over medium high heat, until crisp. Remove bacon with a slotted spoon and set aside. Drain off all but 25 mL (2 tbsp) fat. Add rabbit pieces to fat in saucepan and brown on both sides, about 10 minutes. Add wine marinade to saucepan with remaining ingredients, except butter and 15 mL flour. Stir well to lift any brown bits from bottom of pan. Cover and bring to boil. Reduce heat to simmer and continue cooking for 30 to 40 minutes.

Mix butter and flour to form paste. Gradually add to sauce and stir well. Return bacon to saucepan and bring

sauce to boil. Continue cooking until sauce thickens.

Serve hot over cooked noodles. Serves 4.

Hungarian Rabbit with Cream Sauce & Mushrooms

• 2 to 3 pound fryer rabbit • 3 slices bacon, chopped • 1 tablespoons butter • 1 1/2 teaspoon salt • 1/4 teaspoon pepper • 1 tablespoon flour • 1 medium onion, finely

chopped • 3 stalks celery, finely chopped • 3 carrots, finely chopped • Pinch of allspice • Pinch of thyme • 4-5 peppercorns • 1 bay leaf • 1 small can tomato sauce • 1 pint sour cream or yogurt • 1/2 pound button mushrooms

In a Dutch oven, cook bacon until

crisp. Add butter and melt. Add rabbit pieces and brown lightly. Season with salt and pepper. Blend flour into grease. 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.

Rabbit Sweet & Sour

• 2-3 pound rabbit, cut into serving pieces

• 2 cups water • 1 cup cider vinegar • 1 cup dry white wine • 2 tablespoons salt • 2 teaspoon freshly ground

pepper • 2 tablespoons whole juniper

berries, crushed • 1 medium onion, sliced • 1 carrot, chopped • 3 slices bacon, diced • 2 tablespoons butter • 1 tablespoons sugar • 3 tablespoons flour • 3-5 gingersnaps, crushed • 1/2 cup sour cream • Caraway seeds to garnish

Wash 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 water, vinegar, wine, salt, pepper, juniper berries, onion and carrot. Pour over the rabbit pieces until covered. Add more

liquids if necessary. Cover dish tightly and refrigerate for 2-3 days, turning pieces daily.

Remove rabbit from the marinade and dry on paper towels. Strain marinade and reserve 2 cups of it.

Cook bacon in a Dutch oven until transparent. Add 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 sugar and flour. Gradually stir in remaining 1 cup marinade and gingersnaps. Return rabbit to Dutch oven and simmer covered, stirring frequently, for 20 minutes. (Stir gently to avoid breaking up the rabbit pieces).

Stir in 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.

Rabbit & Rice

East Indian Curried Rabbit

• 2 to 3 lb. fryer rabbit or mature rabbit

• 1 1/2 teaspoon salt • 1/4 cup onion, finely chopped • 1 clove garlic, chopped • 1 teaspoon 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. Put the lid on it or use foil 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 broth, onion, garlic and curry powder in covered pan. Reduce heat and simmer for 20 minutes.

In a bowl, add flour and stir in milk. Add a few tablespoons of hot broth and then stir flour mixture into rest of broth. Cook over low heat until thick and smooth, stirring frequently.

Season to taste and add rabbit meat. Heat through and serve over rice. Serves 4-6.

Scottish Rabbit Curry

• 1 rabbit , cut into at least 12 pieces

• 3/4 cup bacon, cut into 1/2 inch cubes

• 6 button onions • 4 tablespoons butter • 1 tablespoon flour • 1 tablespoon curry-powder • 1 teaspoon mushroom-

powder • Salt, cayenne and turmeric to

taste • 2 cups well seasoned stock

Brown rabbit pieces in butter,

with onions. When browned, add 1 1/2 cups well-seasoned stock, one large spoonful of curry-powder and one of flour, bacon, and button onions. Season with a teaspoonful of mushroom powder. Simmer for 30 minutes, stirring occasionally.

Add additional seasonings to taste and continue to simmer until sauce thickens.

Pile up the pieces of rabbit and pour sauce over them. Serve with plain boiled rice in a separate dish.

Serves 6.

Rabbit Cacciatore with Rice

• 1 fryer rabbit, cut into sections • 3 tablespoons olive oil • 1/4 pound bacon, finely

chopped • 6 bay leaves • 1 large onion, finely chopped • 1 clove garlic, crushed • 1/4 teaspoon fresh ground

pepper • 4 cups stewed tomatoes • 1/4 cup tomato paste • 1/4 teaspoon crushed dried

chilies • 1/2 teaspoon dried oregano • 4 tablespoons butter • 1/2 cup fresh parsley, finely

chopped • 1/2 teaspoon salt • 1/2 cup dry red wine • Flour • Olive oil

Place olive oil in a deep

saucepan over medium heat. Add bacon and bay leaves to hot oil. Add onion and cook until a little past golden brown. Add garlic and pepper. Cook until the mixture is well browned.

Add stewed tomatoes, tomato paste, chili pepper, oregano, butter, parsley and salt. Bring mixture to a boil, remove from heat and let stand until rabbit is added.

Flour rabbit and gently brown in a separate pan in olive oil. When brown, add wine. Simmer for 5 minutes, then add rabbit and wine mixture to the other pan. Simmer for 40 minutes or until tender. Serve over rice cooked in rabbit stock and seasoned with saffron,

freshly ground pepper, salt and butter. Serves 6 to 8.

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 molasses • 3 tablespoons soy sauce • Salt & pepper to taste

Cook rabbit meat and

mushrooms in butter over low heat a few minutes until lightly browned. Add celery, carrot , onion and broth.

Cover pan and boil gently 10-15 minutes, or until vegetables are tender. Add bean sprouts and liquid and heat to boiling.

Mix molasses and soy sauce; add gradually to boiling mixture, stirring constantly. Cook 2 minutes, or until slightly thickened; add salt and pepper.

Serve over rice. Serves 6.

Oriental Rabbit Hot Pot

• 6 cups rabbit or chicken stock • 1 rabbit breast, cut into thin

strips • 3 green onions, sliced • 1 cup broccoli, sliced • 1 cup chopped spinach • 1 cup bean sprouts • 1/4 cup corn • 2 nests very fine egg noodles

Marinade:

• 2 tablespoons dry sherry • 2 tablespoons soy sauce • 1 tablespoon ground ginger • 1/2 teaspoon crushed dried

chilies • 2 cloves garlic, crushed • 2 teaspoons sesame seeds,

toasted

In a medium bowl, combine marinade ingredients. Add rabbit, mix well and set aside.

In a large wok or stock pot, bring stock to boil. Add green onions and broccoli; cook for 3 minutes. Add spinach, bean sprouts and corn; cook for 3 minutes.

Add rabbit mixture with marinade and egg noodles; cook for further 3 to 5 minutes.

Ladle soup into bowls and garnish with toasted sesame seeds. Serves 8.

Stir-Fried Rabbit

• 1 1/2 tablespoons vegetable oil

• 2 garlic cloves, crushed

• 3 slices fresh ginger root, minced

• 1 2-pound rabbit, boned and sliced into thin strips

• 3 tablespoons sherry • 3 tablespoons soy sauce • 3/4 teaspoon salt • 1/2 teaspoon sugar • 1/8 to 1/4 teaspoon cayenne • 1/2 pound fresh mushrooms,

sliced • 2 celery stalks, sliced thin • 1/2 cup bamboo shoots • 1/2 cup water chestnuts,

sliced • 1 green pepper, sliced thin • 12 scallions, sliced lengthwise • 1/2 cup walnuts, cashews, or

almonds • 1/2 cup chicken broth • 1 tablespoon cornstarch • 2 tablespoons cold water

Heat half of the oil in a large

skillet. Add garlic and ginger root; stir a few times. Add rabbit meat and stir until it loses its pinkness, about 2 to 3 minutes.

Combine sherry, soy sauce, salt, sugar, and cayenne and add to meat; stir 1 minute more to blend. Remove rabbit and sherry mixture from the skillet.

Heat remaining oil in skillet. Add vegetables and nuts; stir to coat with oil, about 1 to 2 minutes. Stir in chicken broth and heat quickly. Return rabbit and sherry mixture to pan and cook, covered, over medium heat until done, about 2 to 3 minutes.

Meanwhile, blend cornstarch and cold water to make a paste; add to skillet and stir to thicken. Serve at once. Serves 4-6.

Rabbit Sweet and Sour

• 1 or 2 rabbits, jointed • 1 16 ounce can pineapple

pieces • 1 green pepper, chopped • 8 tomatoes, chopped • 1 onion, finely chopped • 1 tablespoon soft brown sugar • 2 tablespoons wine vinegar • 2 tablespoons soy sauce • Salt and pepper • 1 tablespoon cornstarch

Place all ingredients except corn

flour into a skillet. Simmer gently for 1 hour or until meat is tender.

When rabbit has cooled, remove meat and chop into small pieces.

Mix cornstarch with a little water, add to skillet and bring to boil, stirring constantly.

Add rabbit pieces back into skillet, heat through and pour into a serving dish. Serve with boiled rice or pasta and salad.

Rabbit and Greens

• 4 rabbit joints • 2 tablespoons olive oil • 1 large leek, washed and

sliced • 3 stalks celery, washed and

sliced • 2 cups of chicken stock • 1 8oz can butter beans • 3/4 cup broccoli florets - fresh

or frozen • 2 tablespoons cornstarch • 6 tablespoons cold water • Freshly ground black pepper,

to taste

Heat olive oil in a large pan. Add rabbit and cover for two to three minutes. Add leaks and celery and cook for two minutes.

Pour in chicken stock bring to a boil, cover and simmer for 15 minutes.

Add butter beans and broccoli to pan, return to a boil and simmer for 10 minutes or until rabbit is fully cooked and tender.

Blend cornstarch with cold water and stir into pan. Season with pepper. Serve with plain boiled rice or brown and wild rice mixed.

Rabbit Sauté

• 3 tablespoons olive oil • 2 rabbits, cut into serving

pieces • 4 cloves garlic, minced • 2 large onions, minced • 1 cup white wine • 2 16-oz tomato paste • 1 teaspoon thyme • 4 bay leaves • 1 teaspoon sweet basil,

rubbed • 1 teaspoon dry parsley • 1 can black olives

Heat olive oil in large skillet and

brown rabbit, garlic, and onions. Remove rabbit and drain on paper towel.

Pour in wine and bring to a boil. Add tomato sauce, thyme, bay leaves, sweet basil and parsley. Stir well; return rabbit to skillet. Cover and simmer 30 minutes.

Add olives and simmer 10 additional minutes.

Serve over a bed of rice. Servings: 6

More Rabbit Dishes on the Stove

Sautéed Rabbit with Sour Cream and Bacon

• 1 young rabbit, cut into serving pieces

• 1/2 cup flour • 1 teaspoon salt • 1 1/2 teaspoons dry mustard • 1 teaspoon thyme • 1/2 teaspoon freshly ground

pepper • 5 or 6 thick slices bacon • 1/2 cup chicken or beef stock • 1 cup sour cream • 2 tablespoons chopped

parsley • 1 teaspoon salt

Combine flour, salt, dry mustard,

thyme and fresh ground pepper in a plastic bag. Shake rabbit pieces well in bag with seasoned flour.

Sauté bacon until just crisp. Remove, and keep warm wrapped in paper towels.

Heat bacon fat and brown rabbit pieces on both sides in the fat. Reduce heat and add stock. Cover pan and simmer 10 to 15 minutes, or until the rabbit is tender.

Transfer rabbit to a hot platter, and skim off all but 2 tablespoons of fat from the pan. Add sour cream, chopped parsley, and salt. Stir over medium heat till well mixed and heated through, but do not let boil. Spoon sauce around the rabbit, and serve with mashed potatoes.

Rabbit à la Mode

• 1 rabbit, cut into small pieces • Vinegar & water to cover (1

part vinegar to 2 parts water) • 2 bay leaves, divided • 6 peppercorns • 1 onion, peeled • Salt and pepper, to taste • Flour to dredge rabbit pieces • 1 cup water • 3 tablespoons butter or

margarine • 1/2 cup sour cream

Place rabbit meat into a crock or

jar. Cover with vinegar and water. Add 1 bay leaf, peppercorns, and onion. Marinate in refrigerator for 1 to 2 days.

Remove meat from crock and sprinkle with salt and pepper. Coat meat with flour. Melt butter in a large skillet; sauté rabbit pieces until brown.

Combine 1 cup water with salt, pepper, and the remaining bay leaf. Pour the mixture over the meat. Cover skillet and simmer until done. Do not allow the mixture to boil at any time.

Remove meat from the pot. Thicken broth with a paste of flour and water or cornstarch. Stir in sour cream. Heat through but do not boil. Serve immediately.

Rabbit Dijon

• 4 large hind-quarters of rabbit • 1/2 teaspoon salt • 1/4 black pepper • 2 tablespoons olive or salad

oil, divided • 2 tablespoons butter or

margarine, divided • 3 tablespoons chives or green

onions, chopped • Juice of 1/2 a lime or lemon • 3 tablespoons chopped

parsley • 2 teaspoons Dijon-style

mustard • 1/4 cup chicken broth

Place meat between two sheets

of wax paper and pound slightly with a mallet to flatten. Sprinkle with salt and pepper.

Heat 1 tablespoon each of oil and butter in large skillet. Cook meat over high heat for 3 minutes on each side. Do not cook longer or it will dry out.

In a separate pan, add chives or green onions, parsley and mustard and cook for 15 seconds, stirring constantly. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil.

Pour sauce over meat .and return to burner for 20 minutes on medium heat until heated through.

Rabbit Livers with Mushrooms

• 1 slice bacon, diced • 1/8 teaspoon pepper • 2 tablespoons fat • 1 teaspoon lemon juice • 1 teaspoon chopped onion • 1/4 cup sliced mushrooms • 6 rabbit livers • 1 cup chicken stock • 2 tablespoons flour • 1 tablespoon chopped parsley • 1/2 teaspoon salt

Sauté bacon until browned.

Remove bacon. Add fat and onion to pan. 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 4-6

Rabbit Tarragon

• 4 rabbit joints, boned • 1 tablespoon of olive oil • 1 cup of white wine or chicken

stock • 1 tablespoon of soy sauce • 1 tablespoon of tomato puree • 3 to 4 fresh sprigs of tarragon

or 2 tablespoons of dried tarragon

• Pinch of salt and black pepper to taste

Fry rabbit gently in olive oil in a large pan. Do not brown. Add wine or chicken stock, soy sauce and tomato puree. Add 1/2 of tarragon and season to taste.

Simmer gently for 30 to 40 minutes in a covered pan.

Immediately before serving turn off the heat and stir in remaining tarragon. Serve with baked potato and green beans.

Casseroles & Meat Pies

Rabbit, Rice & Tomato Casserole

• 1 rabbit jointed • 1/2 cup ham or bacon, diced • 1 large onion, finely chopped • 1/4 cup fat • 1/2 cup long grain rice • 1 8 oz can tomatoes • 1 cup rabbit or chicken stock,

divided • 1 sprig thyme • 1 bay leaf • Salt and pepper

Soak rabbit joints in salted water

for 30 minutes and pat dry. Preheat oven to 350 degrees F

(180 degrees C). Heat fat in large frying pan, add

rabbit joints and brown both sides before transferring them to casserole.

Put ham or bacon, onion and rice into frying pan, stir gently until onion becomes slightly brown and fat is absorbed. Add tomatoes, half the stock, herbs, salt and pepper, and bring to boil.

Pour mixture over rabbit and add rest of stock so that rabbit is just covered. Put on lid and cook in oven for 1 1/2 to 1 3/4 hours until rabbit is tender. Remove stem of thyme and bay leaf before serving. Serve with carrots or buttered cabbage. Serves 4-5.

Grippers Rabbit Pie

• 3 young rabbits • 1 medium onion • 5 slices of unsmoked bacon • 2 cloves of garlic • Fresh herbs (roughly chop

parsley, thyme, chives, to taste)

• Cream • Egg white • Small glass of dry sherry • Pastry crust, Frozen or

homemade • Seasoning • 1 cup double cream


(180 degrees C). Place whole rabbits in tray and

cover with bacon. Cook in oven for about 15 minutes.

Sweat sliced onions and crushed garlic in a pan until soft. Add sherry and reduce.

When rabbits are cooked, debone and add meat to pan with the bacon, chopped. Throw in herbs, add a little water if necessary and cream.

Roll out pastry crust to about 1/4 inch thick and wash with egg. Place rabbit mix in suitable pie dish and top with pastry, egg-washed side down. Bake until pastry is golden.

Rabbit Stewed in White Wine Sauce

• 2 1/2 to 3 pound rabbit, cut into serving pieces

• 1 cup dry white wine • 2 tablespoons white wine

vinegar • 1/4 cup olive oil • 1 onion, thinly sliced • 1/2 teaspoon dried thyme • 1 bay leaf • 2 teaspoon finely chopped

fresh parsley • 1/2 teaspoon salt • Freshly ground black pepper • 1/4 lb. salt pork, diced • 2 cups water • 1 tablespoon butter • 12 to 16 small white onions

(about 1 inch in diameter), peeled

• 3 tablespoons shallots, finely chopped

• 1/2 teaspoon garlic, finely chopped

• 2 tablespoons flour • 1 1/2 cups chicken stock • Bouquet garnish of 4 parsley

sprigs and 1 bay leaf, tied together

Wash rabbit under running water

and dry it with paper towels. Combine 1/2 cup of the wine, 1 tablespoon wine vinegar, olive oil, sliced onion, thyme, bay leaf, parsley, salt and pepper for the marinade in a shallow baking dish or casserole. Marinate rabbit 6 hours at room temperature or 12 to 24 hours refrigerated. Turn the pieces every few hours.

Simmer pork cubes in 2 cups water for 5 minutes. Drain and pat

dry with paper towels. In a heavy 10-12 inch skillet, melt 1 tablespoon butter over moderate heat. Add pork cubes and brown until they are crisp and golden. Set pork aside and pour most of the fat into a bowl, leaving just a film on the bottom of the skillet. Brown the onions in the fat left in the skillet, then transfer to a bowl.

Remove rabbit from marinade and dry with paper towels. Reserve marinade.

Brown rabbit in the skillet, adding more fat as needed, then transfer pieces to a heavy flameproof 2 to 3 qt. casserole. Pour off almost all of the fat from the skillet and add shallots and garlic. Cook, stirring constantly, for 2 minutes. Stir in flour and cook, stirring over low heat 1 minute. Remove from heat and pour in remaining 1/2 cup wine and stock, stirring constantly. Cook over moderate heat, stirring, until the sauce thickens. Then pour it over the rabbit and add the bouquet garnish, reserved marinate and browned pork cubes.


Bring stew just to a boil on top of stove, cover and cook on middle shelf of oven for 40 minutes. Gently stir in onions and cook for another 20 minutes, or until rabbit is tender when pierced with the tip of a sharp knife. Just before serving, stir in remaining 1 tablespoon vinegar and taste for seasoning. Serve directly from the casserole. Serves 4-6.

Casserole of Rabbit in Red Wine

• 1/4 cup butter • 2 tablespoons oil • 1 Spanish onion, peeled and

diced • 1/3 cup bacon, chopped • 1 clove of garlic, crushed • 3 pounds rabbit, jointed • Seasoned flour • 1 1/4 cups red wine • 1 1/4 cups stock • Bouquet garni • Salt and Pepper

To Serve

• Springs of Parsley and Croutons

Melt butter and oil in a large

saucepan and add the vegetables, bacon and garlic. Fry gently, stirring until pale brown.

Transfer the vegetables and bacon to an ovenproof dish using a slotted spoon.

Dip the rabbit joints in the seasoned flour, fry them in the saucepan until lightly browned, then add them to the casserole.

Pour in the wine and stock, add the bouquet garni and prunes and cover.

Cook in a preheated oven 160C, 325F, gas mark 3.

Remove the rabbit joints to serving dish and keep warm. Check the sauce for seasoning, remove the bouquet garni and pour the sauce over the rabbit. Serve with Brussel sprouts and creamed potatoes.

Rabbit Stuffing Casserole

• 2 cups carrots, chopped • 2 cups onion, chopped • 2 cups celery, chopped • 1/2 cup butter • 1 canister stove top stuffing

(chicken flavor) • 3 cups cooked rabbit,

shredded • 1/2 cup flour • 2 1/2 cups chicken stock • 2 cups milk • 1 teaspoon fresh rosemary • 1 teaspoon salt • 1 teaspoon pepper • 1 teaspoon poultry seasoning • 1 cup shredded cheddar

cheese


In a large stockpot over medium-high heat melt butter. Add carrots, celery and onion and cook until tender (about 25 minutes).

Reduce heat to medium-low. Add flour, stir constantly for 2 minutes. Add stock and milk. Bring to a boil, stirring until it thickens.

Add stove top, rabbit, rosemary, salt, pepper and poultry seasoning. Stir to mix completely. Spoon mixture into 2 casserole dishes. Bake for 30 minutes.

Remove from oven and add cheese. Bake another 5 minutes or until cheese melts. Note: This recipe makes two casseroles; one to eat immediately and one to freeze or give to a friend!

Rabbit Pot Pie

• 1/4 cup butter or margarine • 1/4 cup chopped onion • 1/2 cup chopped green

pepper • 1/2 cup sifted flour • 2 cups rabbit broth (or water

with chicken bouillon cubes) • 3 cups coarsely cut cooked

rabbit meat • Salt and pepper to taste • Pastry (see recipe below)


(220 degrees C). Heat butter or margarine in a

large frying pan. Add onion and green pepper and cook about 5 minutes over low heat.

Blend in the flour and cook until the mixture bubbles. Pour in the broth gradually, stirring constantly. Cook until thick and smooth, stirring frequently. Add salt and pepper.

Add meat to the sauce and heat thoroughly. Pour mixture into a shallow baking dish or pan.

Roll out the pastry and cut slits for steam to escape. Fit to top of dish or pan, crimping the edges of the crust.

Bake pie for 15 to 20 minutes, or until crust browns and sauce bubbles.

Serves 4-6. Note: To add variety to the meal, use 1 cup of cooked diced vegetables (potatoes, carrots, celery, peas) with 2 cups rabbit meat. PASTRY

• 1 cup sifted flour

• 1/2 teaspoon salt • 1/3 cup shortening • About 2 tablespoons cold

water

Sift flour and salt together and cut in shortening. Mix in just enough water to hold ingredients together.

Chicken and Rabbit Casserole

• 1 good sized rabbit • 2 meaty chicken quarters • 1 medium leek, chopped • 2 large carrots, chopped • 2 pounds potatoes, chopped • 8 cups water • 2 chicken bouillon cubes • 2 tablespoons gravy granules


(190 degrees C). Boil chicken and rabbit together

until cooked through. (NOTE: Rabbit takes longer to cook than chicken.) Remove cooked meat from water and set aside to drain and cool. Save water used for boiling meat. Strip meat off the bones, discarding bones and skin.

Combine leeks, carrots and potatoes in a bowl.

In a deep casserole dish, cover the bottom with about half the vegetables, then add meat and a

final layer with the rest of the vegetables.

Measure water left from boiling the meat and add enough water to make 8 cups of liquid. Pour into casserole dish. Cover tightly and cook for a minimum of 1 hour.

Remove from oven and make sure potatoes are cooked through. When done, crumble in bouillon cubes and add gravy granules. Stir well and return to oven for 10 minutes.

Remove from oven and stir again. Thicken with cornstarch and water if a thicker sauce is preferred. NOTE: This casserole can be eaten straight away, but is even tastier if left overnight and reheated thoroughly the following day. It has a very mild game flavor so it is a great way to introduce people to the flavor of rabbit.

Rabbit on the Grill Grilling note: Because rabbit is very low in fat, it must be cooked over low heat or it will become tough. If you can hold your hand near the grill for a count of 3-5 seconds, the fire should be about the correct temperature).

Beer-Butt Rabbit

• 2 whole rabbits, 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 rabbits inside and out; pat

dry. In small bowl, combine spices

and sugar, mix well. Rub 1 teaspoon of mixture on inside of each rabbit. 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, leaving vents open. Grill for 2 hours, or until legs wiggle easily. Add six to eight briquettes to fire every 30 minutes. Serves 8.

Grilled Rabbit

• 1 fryer rabbit, cut into pieces • 1/2 cup lemon juice • 3/4 cup butter • 2 teaspoon salt • 2 teaspoon summer savory • 1 teaspoon paprika • 1 teaspoon dry mustard • 1/4 teaspoon pepper

Marinate rabbit in lemon juice for

at least three hours in refrigerator. Melt butter in saucepan and add

remaining ingredients to make a sauce.

Grill rabbit 5 to 7 inches from coals, being careful that fire is not too hot. Brush with butter mixture and grill 40-45 minutes, turning frequently until golden brown and tender.

Foil Pouch Barbequed Marinated Rabbit This is a great make-ahead meal that only tastes better the longer it marinates.

• Heavy duty aluminum foil • Vegetable oil • 2 medium carrots, diced • 2 medium onions, diced • 2 small tomatoes, diced • 2 cloves garlic, minced • 2 whole rabbits (2-3 pounds /

1.25kg each) without heart, liver, kidneys

• 2 whole cinnamon sticks • 1/2 cup dry sherry • 2 teaspoons dried parsley • 1 teaspoon dried rosemary or

oregano • 1 teaspoon salt • Freshly ground pepper, to

taste

Prepare foil pouch big enough to enclose the rabbits, by joining two large sheets of foil together, forming seam. Brush foil with oil.

Place prepared vegetables and garlic on foil. Arrange rabbits over vegetables and place cinnamon stick in empty cavity of each rabbit.

In small bowl, combine remaining ingredients and pour over rabbits. Close foil pouch tightly to completely seal in marinade, removing most of the air. Refrigerate for 3 to 4 hours or overnight.

Place foil pouch on 180°C (350°F) barbecue grill, 15 cm from heat, or bake in 180°C (350°) oven, for 1 to 1.5 hours, or until rabbit is almost cooked. Carefully open foil

and lift rabbits onto lightly oiled barbecue grill or oven broiling rack. Brush rabbits lightly on both sides with oil. Cook, turning frequently until evenly grilled or broiled on both sides (about 10 to 15 minutes each side). Remove from grill or oven; discard cinnamon sticks and serve. Serves 8.

Cookout Rabbit

• 2 to 3 pound fryer rabbit, cut into serving pieces

• 1 teaspoon salt • 1/4 teaspoon pepper • 1/2 cup cooking oil • 1/2 cup sherry wine • 1 1/2 teaspoon 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. NOTE: If you prefer to use your own barbeque sauce, just add some oil to it to help keep the rabbit moist. Serves 4-6.

Fried Rabbit

Rabbit Fried in Onions

• Cooking oil for trying • 1 onion, sliced • 1/4 c flour • Salt and pepper, to taste • 1 rabbit, cleaned and cut into

pieces • 1 1/2 cups water

Lightly brown onions in oil. Dredge rabbit pieces in flour, salt

and pepper. Lay pieces in hot skillet with oil and onions and cook until brown on both sides. Remove meat from skillet.

Using a tablespoon of flour using in the dredging, sprinkle the flour into the cooking oil to make gravy. Cook until brown.

Add 1 1/2 cups water, return rabbit to mixture and cook slowly until gravy thickens. NOTE: An older tougher rabbit should first be boiled in saltwater until tender. A young rabbit does not need any special preparation before. Serves 6.

Golden Beer Fried Rabbit 1/4 cup all-purpose flour 1 teaspoon salt 1/4 teaspoon black pepper 1 fryer rabbit, cut up 1/4 cup olive oil

1 bottle beer

Combine flour, salt and pepper in plastic bag. Shake rabbit pieces to coat evenly.

Brown on both sides in oil in heavy skillet or dutch oven. Reduce heat and add bottle of beer, cover and cook slowly 40 to 50 minutes or until tender.

For crisp crust on rabbit pieces, uncover for the last 10 to 15 minutes. Serves 4 to 6.

Southern Fried Rabbit

• 2 to 3 lb. fryer rabbit, cut into pieces

• 1/2 cup flour • 1 1/2 teaspoon salt • 1/4 teaspoon pepper • Butter/oil for frying • 1/2 cup hot water

Put moist pieces of rabbit in

plastic bag with mixture of flour and seasonings. Shake bag until rabbit pieces are coated with flour mixture.

Brown rabbit on all sides in heavy skillet.

Remove to baking dish and add hot water. Cover and bake at 325 degrees F(160 degrees C) for about 1 hour or until tender. Serve with your favorite milk gravy and homemade biscuits. Serves 4 to 6.

Heart of Dixie Fried Rabbit

• 1 rabbit, fryer-sized, cut into pieces

• 2 1/2 cups whole milk • 2 eggs, beaten • 2 1/2 cups flour • 1 black pepper • 1 tablespoon paprika • Oil for frying

Combine milk and eggs in bowl

large enough to contain rabbit pieces. Add rabbit pieces and marinate for an hour in the fridge.

Combine flour, pepper and paprika in a shallow dish.

Remove rabbit from milk mixture, shaking off excess, and dredge in flour mixture. Return to fridge for 15-20 minutes.

Add oil to cover bottom of skillet, 1/2 inch deep. Heat to medium-high and add rabbit pieces. Using tongs, brown both sides evenly, then reduce heat to medium/medium-low. Continue to turn rabbit pieces often with tongs until cooked through, about 20-25 minutes.

Serve with cream gravy (made from the oil you used to fry rabbit) and biscuits

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