LOUISIANA CREOLE RABBIT
1 Cleaned rabbit (3lb)
1 ts Salt
1 ts Black pepper
1/2 ts Cayenne pepper
1/4 c Onion, chopped
3 Garlic cloves, minced
2 tb White vinegar
1 ts Browning sauce
1 can Mushrooms, drained(8oz)
1 tb Butter or margarine, melted
1 tb Parsley, minced
2 tb Green bell pepper, minced
2 tb Green onions, chopped
2/3 c 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.
Transfer rabbit and marinade to well-greased baking dish. Bake in preheated 450'F. oven 1 hour. Combine remaining ingredients and pour over rabbit. Bake 30 to 45 minutes longer, until rabbit is fork-tender. 4 servings
(Kathleen Bacon)
RABBIT EGGROLLS
2 cups Rabbit meat cooked and diced
1 tbs. Oil
1 clove Garlic finely minced
2 Tbs. Soy sauce
2 Tbs. corn starch or flour
1/2 tsp. grated ginger
1/2 tsp. salt
1/2 tsp. sugar
12 egg roll wrappers
your favorite Veggies
(lettuce, carrots, peas, cabbage } or a 16 oz bag of chow mien veggies will do.
Stir fry Garlic in oil, add Veggies and Rabbit. Stir fry for 6 minutes, add rest of ingredient. Cook stir fry till thickening begins and cool place Eggroll wrappers and Fill. Fry eggrolls @ 365 for 2-3 minutes.
(Tammy Norton)
HASENPFEFFER
Braised Rabbit in Spiced Red Wine Sauce
1/2 lb. lean bacon, finely chopped
2 2- 1/2 to 3 lb. fryer rabbits, cut into serving pieces.
1/2 tsp. salt
1/2 tsp. black pepper
1/2 cup flour
1/2 cup minced shallots or onions
1/2 tsp. finely chopped garlic
1 cup dry red wine
1 cup chicken stock
2 tbls. brandy
1 tsp. currant jelly
1 small bay leaf
1/8 tsp. dried rosemary
1/8 tsp. dried thyme
2 tsp. fresh lemon juice
In a heavy 5 qt. flameproof casserole, cook the bacon over moderate heat, stirring frequently, until crisp. Spread the bacon out on a double thickness of paper towels to drain and set the casserole with the bacon fat aside.
Wash the rabbit pieces under cold water and pat thoroughly dry. Sprinkle with the pieces with salt and pepper, then dip into flour and shake off any excess.
Heat the bacon fat in the casserole over high heat until it sputters. Add the 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 tbls. 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 the 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 the brandy, currant jelly, bay leaf, rosemary and thyme, and return the rabbit and any juices collected around it to the casserole. Add the drained bacon, cover the casserole tightly and bake in a 350 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. Noodles or German Spatzle (Tiny Dumplings) are excellent with this recipe. Serves 6 to 8.
(Doris L. Carnahan)
HUNGARIAN RABBIT WITH CREAM SAUCE AND MUSHROOMS
2 to 3 lb. fryer rabbit
3 slices bacon, chopped
1 tbls. butter
1 1/2 tsp. salt
1/4 tsp. pepper
1 tbls. flour
1 medium onion, finely chopped
3 ribs celery, finely chopped
3 carrots, finely chopped
Pinch: allspice, thyme, 4-5 peppercorns and a bay leaf.
1 small can tomato sauce
1 pt. sour cream (yogurt is an excellent substitute).
1/2 lb. button mushrooms
In a Dutch oven cook bacon until crisp. Add butter, melt and add rabbit pieces and brown lightly. Season with salt and pepper. Blend four into grease in skillet. Add chopped vegetables, remaining seasonings and tomato sauce. Cover and cook over low heat for about 45 minutes or until tender. Remove rabbit. Strain gravy, mix with sour cream or yogurt and pour over meat. Sauté mushrooms separately in small amount of butter and place on meat before serving. Serves 4 to 6.
(Doris L. Carnahan)
FORGOTTEN RABBIT
1 1/2 cups uncooked rice,
1/2 cup milk,
1 can mushrooms with the liquid,
1 can cream of mushroom soup,
1 can cream of celery soup,
2- 3 lb. rabbit ( I use boneless, skinless) any will do though,
1/2 envelope dry onion soup mix,
Salt and pepper.
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 and bake 1 1/2 hours at 350. I use a large 9 x 13 inch Pyrex and cover with foil.
(Karen Horniak)
These recipes and many more can be found at
www.showbunny.com :dance: