A Terrific Collection of Rabbit Recipes

This collection was originally compiled by Judi Corbett of Diju Rabbitry in Canada.  It was taken over by Pamela Alley of Showbunny.Com.  On March 22, 2009 I found Showbunny gone, so used Archive.Org to get the newest available version which was from 2007.  I also added back one recipe that disappeared from the Showbunny site.  While I reformatted the page, I made no other changes to the content.  I do not plan to update this page, and if someone else takes on this project I will attempt to link directly to that.  Thus, the statement that follows about checking back for updates does not apply here.  Enjoy!

Back to Rudolph's Rabbit Ranch, Dinner Table section

Comments, corrections, or suggestions may be directed to the page author, Mary-Frances Bartels

Page last modified March 23, 2009.

Recipe Categories

FRIED RABBIT

FRIED RABBIT

Small Young rabbit (1 1/2 to 2 pounds ready to cook)
Cut into serving pieces.
Flour, salt, pepper
Cooking fat or oil

Roll rabbit in mixture of flour, salt and pepper. Heat fat or oil about 1/4 inch deep in a heavy fry pan large enough to hold the pieces without crowding.

Use moderate heat for frying. Put in the large meaty pieces of rabbit first and cook about 10 min. before adding the smaller pieces and giblets. Turn the pieces often for even cooking and cook until well browned and tender. (30 to 35 min. total time). 3 to 4 servings
(Kathleen Bacon)

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RABBIT - FRIED

1 Rabbit, cleaned cut into pieces
Cooking oil
Salt and pepper
1 Onion, sliced
1/4 c Flour
If it is a young rabbit, proceed with recipe. A older tougher rabbit should be boiled in saltwater until tender. Lightly brown onions in cooking oil. Dredge rabbit pieces in flour. salt and pepper. Put in hot skillet with oil and onions and cook until brown on both sides. Remove meat from skillet and make gravy by sprinkling a tbs. of flour from dredging in oil. Cook until brown. At 1 1/2 cups water, return rabbit to mixture and cook slowly until gravy thickens. 6 servings
(P.H.Rankin Hansen)

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RABBIT - FRIED No. 2

1 Rabbit, cut into pieces
3 Peppercorns per rabbit
1 Bay leaf per rabbit
Salt
1/4 c Flour per rabbit
3/16 Stick butter

Simmer rabbit pieces in salted water with peppercorns and bay leaves until tender. Dry pieces and dredge in flour. Fry under medium heat in butter until brown on all sides. serves 6
(P.H.Rankin Hansen)

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HEART OF DIXIE FRIED RABBIT

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

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

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GOLDEN BROWN FRIED RABBIT

2 to 3 lb. fryer rabbit
1/2 cup flour
1 1/2 tsp. salt
1/4 tsp. pepper
butter/oil

Shake moist pieces of rabbit in plastic bag in flour and seasonings mix. Brown rabbit in butter/oil in heavy skillet, turning to brown evenly on all sides. Reduce heat, cover and cook slowly about 1 hour or until tender. For crisp crust on rabbit uncover for last 10 to 15 minutes of cooking time. Serves 4 to 6.
(Doris L. Carnahan)

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SOUTHERN FRIED RABBIT

2 to 3 lb. fryer rabbit
1/2 cup flour
1 1/2 tsp. salt
1/4 tsp. pepper
butter/oil

Shake moist pieces of rabbit in plastic bag in mixture of flour and seasonings. Brown rabbit in heavy skillet turning to brown evenly on all sides. Remove to baking dish and add 1/2 cup hot water, cover and bake at 325 for about 1 hour or until tender. Serves 4 to 6.
(Doris L. Carnahan)

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FRIED RABBIT
2 to 2 1/2 lbs of rabbit. Cut up.
Dip them in a stirred up raw egg with a little milk.
Dip in flour with salt and pepper make sure they are battered well.

Have your skillet hot but not smoking and brown both sides then cut the eye down to medium to medium low don't let the Rabbit turn black from too hot a heat........ and then let the Rabbit cook for about 20 to 25 Minutes until golden brown turning often.
Then make you some milk gravy and homemade Biscuits! YUM YUM !
(Frank Ogle)

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BARBECUED RABBIT

GOOD ON THE GRILL

I guess the most important thing I can tell you, is if you don't want dry rabbit, don't FRY it and don't overcook it.

1 or 2 young fryers, cut into pieces BBQ Sauce.
Parboil the rabbit for 15 minutes. Put on the grill. Cook 10 minutes one side...flip and cook for 10 minutes other side. Put BBQ sauce on both sides, and flip until sauce is cooked on. Seeing as you can grill all year round, this is good for you.
(Juanita Carpenter)

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NITA'S BBQ SAUCE

One large (128 oz) bottle of ketchup
Mesquite flavoring (liquid preferred)
Honey
Hickory salt
Seasoning salt
Garlic powder
Onion Powder

Dump out the ketchup into a bowl...then you just add the rest of the stuff to the taste you want. Try a quarter cup of mesquite flavoring, half a cup of honey, and who knows with the spices...I just add until it tastes right! No complaints yet, and my kids won't eat the store-bought stuff.
(Juanita Carpenter)

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COOKOUT RABBIT

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

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

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GRILLED RABBIT

1 fryer rabbit, cut up
1/2 cup lemon juice
3/4 cup butter
2 tsp. salt
2 tsp. summer savory
1 tsp. paprika
1 tsp. dry mustard
1/4 tsp. pepper

Marinate rabbit in lemon juice for at least three hours in refrigerator. Melt butter in saucepan and add remaining ingredients. 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.

(Note: Since rabbit has so little fat in the meat, it must be cooked over low heat or it will be 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).
(Doris L. Carnahan)

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BEER-BUTT RABBIT

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

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

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BAKED RABBIT

PARMESAN RABBIT

2 rabbits, cut up
3 tbls. butter, melted
3 cloves garlic, minced
1 tsp. Italian seasoning, (marjoram, oregano, thyme)
1 tsp. sage
1/4 tsp. pepper
1/4 tsp. salt
1/4 tsp. paprika

PARMESAN SAUCE
1/2 tsp. minced garlic
1/4 cup chopped onion
1 tsp. olive oil
1 6 oz. can tomato paste
3/4 cup water
1 16 oz. can tomatoes, cut up
1 tsp. sugar
2 tbls. Parmesan cheese
1 tsp. sugar
1 1/2 tsp. oregano flakes
1 1/2 tsp. basil flakes
1/2 tsp. rosemary, crushed
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. marjoram, crushed
1/4 tsp. crushed red pepper

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 a 350O oven for 1 to 1 1/2 hours until tender.
Make sauce. 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 with rabbit.
(Doris L. Carnahan)

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RABBIT PIE

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

GRAVY:

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

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

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BRAISED RABBIT WITH PRUNES

1 Rabbit, boned
1/2 c Flour
1/4 lb. Butter
1 pkg. Prunes
1 can Beef broth
1 can Chicken broth
Salt & White Pepper

Season rabbit pieces with salt and white pepper. Dredge in flour and shake off the excess. Fry in moderately heated butter. Add flour and brown slightly. Add prunes, beef broth and chicken broth. Cover and bake at 375 degrees until meat falls away from the bones. Serve with wild rice.(2 servings)
(Kathleen Bacon)

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BREADED RABBIT

rabbit cut into bite size pieces
roll in beaten egg
roll in Italian bread crumbs (or plain with your favorite spices, I always add fresh garlic, and parmesan cheese to mine)
roll in egg again
roll in bread crumbs again

Heat a wide skillet to med., add enough butter to cover bottom of pan fry rabbit on one side, when golden, flip pieces over, after 2-3 minuets pour lemon juice over all. Cook until pieces are cooked through. This is really good with rice and a green salad. Enjoy!
(Karen Horniak)

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OVEN BARBECUED RABBIT

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

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

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RABBIT BEL AIR

1 rabbit cut up
garlic powder, paprika, pepper
1 can mushroom soup
1 onion chopped or to taste
5 to 6 large mushrooms, sliced
Parsley to taste
1/2 T Worcestershire sauce
1/2 cup Sherry
Arrange Rabbit in casserole dish, sprinkle with garlic powder, paprika, and pepper. Arrange sliced mushrooms over rabbit. Mix remaining ingredients and pour over rabbit. Bake 325 degrees for 2 hrs. Serve over rice or noodles.
(Janet Eckert)

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RABBIT AND RICE

Take any whole fryers and boil until the meat falls off the bone. Add chicken soup base to the liquid in a roaster. Add meat and minute rice. Bake at 350 degrees until cooked all the way through, about an hour. You can also use deboned rabbit you have in the freezer, use any store-bought chicken broth for liquid.
(Juanita Carpenter)

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OVEN-EASY BAKED RABBIT

2 to 3 lb. fryer rabbit
3/4 stick butter
1 1/2 cup finely rolled salted crackers (do them in a food processor)
salt to taste

Preheat oven to 350. Dip pieces of rabbit in melted butter and roll in cracker crumbs. Place pieces in shallow baking pan but do not crowd. Cover pan with lid or aluminum foil. Bake about 1 hour or until tender. Serves 4 to 6.
(Doris L. Carnahan)

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RABBIT BAKE

Take any old or young rabbit, cut into pieces. Put it in your roaster with potatoes ( cut to whatever size you wish) and Whole baby carrots. Season to taste, put an inch or so of water in the roaster. Cover tightly, and bake until rabbit is tender, and veggies are done.
Not much work, and good food.
(Juanita Carpenter)

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RABBIT AND STUFFING

Do you make your own stuffing? If not, the Stove Top stuff will work....

Take the front shoulders, and lay one set ribs up in whatever size baking pan you're going to use. Spread a layer of stuffing over the rib sections, and place the other pieces rib side down on top of the stuffing. Bake at 375 for about an hour and a half. Good eating!
(Juanita Carpenter)

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CHEF'S RABBIT

1 Rabbit
Salt and white pepper
Flour
6 Bacon slices, cut into lg.
Squares
1 Onion, chopped fine
8 Extra large mushrooms, whole Or quartered
6 oz Beef stock
1 c Sour cream

Season meat with salt and white pepper and dredge with flour. In hot 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. 2 servings
(Kathleen Bacon)

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STUFFED RABBIT

Rabbit
2 oz Butter
2 oz Flour
10 fl Stock
2 c Breadcrumbs
Large onion
2 x Large cooking apples
2 tb Parsley
1 ts Thyme
1 tb Sugar
1 ts Salt
1 oz Butter
Egg
Pepper to taste

Wash and dry rabbit. Chop onions and fry gently in 2 oz of the butter. Peel apples and chop; add to onions and fry until soft. Mix onions, apple and butter with all other stuffing ingredients, and brown quickly in remaining butter. Place rabbit in a casserole, stuff, surround with excess stuffing, add well-seasoned stock, and cook for 1 3/4 hours, or until tender, at 350F. 4 servings
(Kathleen Bacon)

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RABBIT FARMER STYLE
Coniglio Contadino

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

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

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YUMMY RABBIT CASSEROLE

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

In a large stockpot over med.-hi heat melt butter add carrots, celery and onion cook until tender (about 25 min.) reduce heat to med.-low Add flour, stir constantly for 2 min. Add stock and milk. Bring to a boil. Stirring constantly until it thickens. Add stove top, chicken, rosemary, seasonings and stir to coat. Spoon into 2 casserole dishes. Bake at 350 for 30 min. remove and add cheese, bake for 5 more min. This recipe make two casseroles one to eat that night and one to freeze or give to a friend!
(Billie Zumwalt)

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RABBIT 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)

Heat butter or margarine in a large fry 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 the pie at 425 º F. (hot oven) 15 to 20 minutes, or until crust browns and sauce bubbles. Four to six servings.

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 the shortening. Mix in just enough water to hold ingredients together.
FOR VARIETY. Use 1 cup of cooked diced vegetables (Potatoes, carrots, celery) with 2 cups rabbit meat. Make the topping of tiny baking powder biscuits.
(Kathleen Bacon)

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RABBIT STEW

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

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

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RABBIT STEW

3 Rabbits cut into pieces
1 c Flour
1/4 c Olive oil
1/2 c Onions, chopped
2 Garlic clove, minced
1/4 c Wine, sherry, dry
1 c Chicken broth
1 c Game marinade, strained
1 tsp Thyme
1 tsp Sage
1 tsp Cayenne pepper
1/4 c Parsley, minced
Salt & pepper to taste

Dust pieces in flour and shake off excess. Brown in olive oil on all sides in a large black iron pot (My prejudice). Remove and keep warm. Add onions and garlic to same oil; cook until clear, not brown. Drain off excess oil and replace rabbit. Pour on sherry. Add broth and strained marinade. Bring to boil then reduce heat to simmer, covered, for 1 to 1-1/2 hours.
(12 servings)

(Kathleen Bacon)

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RABBIT STEW

4-6 oz. salt pork (diced) or bacon crumbled
Two large onions
Rabbit - cleaned
Large can Campbell's tomato soup (about 32 oz can)
4-5 oz. Ketchup

Sauté salt pork and add onions and sauté them with pork. Boil cleaned rabbit, reserve 1/2 stock. Add soup and ketchup to onion and salt pork. Add enough stock to desired thickness. Put in rabbit, salt and pepper to taste. Simmer for about an hour and serve over rice. If too acidy add pinch of sugar. If you want the sauce thicker you can add a little water/corn starch mixture.
(Kathleen Bacon)

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STEW

We use the left overs for a start on a pot of soup.
Mix flour, salt and pepper (to taste)
Dredge 1 rabbit, cut up, in it.
Brown rabbit in olive oil in large pan
Add:
1 onion, chopped
1/2 cup celery, diced
Enough water to just cover rabbit, Simmer for 1 1/2 hrs or until meat comes off bones easily. Remove bones and cut meat to bite size pieces. Return to pan
Add:
1 carrot diced (or more)
2 or 3 Potatoes diced
Simmer until potatoes are almost done, then add
1 cup peas.
Simmer until all vegetables are done.
If any left overs, add water to desired amount and add more vegetables. Simmer.
We are wondering why it took us so long to raise rabbits. They are easily and we think better tasting than chicken.
(Janet Eckert)
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OTHER STOVE TOP DISHES

RABBIT DIANE

4 large. hind quarters of rabbit
1/2 tsp. salt
1/4 black pepper
2Tbsp.olive or salad oil
2Tbsp.Butter or margarine
3Tbsp.Chopped chives or green onions
Juice of 1/2 a lime or lemon
3Tbsp.Chopped Parsley
2tsp. Dijon-style mustard
1/4 cup chicken broth

Place the meat between sheets of wax paper and pound slightly with a mallet, sprinkle with slat and pepper. Heat 1 Tbs.. 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. Add chives or green onions , Parsley and mustard in a separate pan 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 I return to burner for 20 minutes on medium heat then serve. serves 4.
(Jeannie Birdsall)

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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)

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RABBIT NOODLE SOUP

Boil up rear legs until the meat is falling off the bone. Debone the meat, and break into bite size pieces. Add your favorite chicken soup base to the remaining liquid. ( I use Watkins- low MSG) and bring back to a boil. Add the meat, and your own homemade or favorite noodles. You can also add peas and/or carrots. Let simmer for a while until the noodles and veggies are done, and you've got soup!
(Juanita Carpenter)

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LIME RABBIT

Cut up rabbit and dry. Season with salt, pepper and MSG and lightly brown in oil, cooking just a few pieces at a time. Remove to casserole.

Lime Sauce:

1/3 cup oil (I use olive oil)
1/3 cup lime juice
4 tbls. minced onion
2 tsp. dried tarragon
1 tsp. salt
1 tsp. Tabasco

Blend with whisk and pour over browned rabbit pieces and marinate at least an hour. Several hours gives a better flavor. Bake in a 350 oven 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 (slightly) sauce if needed with corn starch and water and season to taste. Serve over noodles.
(Doris L. Carnahan)

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SAUTÉED RABBIT WITH SOUR CREAM AND BACON

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

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

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RABBIT & RICE (CURRY OPTIONAL)

2 cups rabbit
1 can cream of mushroom soup
milk (2% or whatever)
1 bunch celery
2 bunches green onions (some anyway)
Broccoli trimmed of stem; add stem if you like it and have room
GOOD cheddar cheese and plenty of it; save about 2/3 of it to go ON TOP of leftovers.
minute rice
curry powder (optional but highly recommended)
garlic salt
black pepper

Put rabbit in cold pan. Dump in soup, add milk to fill pan about 2/3 of the way; mix well but gently and heat gently Chop veggies and add. Chop cheddar cheese and add Season to taste with plenty of curry powder ( I use the spice island stuff, 3 - 5 capfuls of powder per batch), a few shakes of garlic salt, pepper, dill if you like it (I do)....then stir thoroughly and heat well but DO NOT BOIL
Add enough minute rice to about soak up the milk; add more to fill the pan and mix nicely; cover and let be. Cook gently on medium heat WITHOUT BOILING.
When the veggies are ready, make a happy pig of yourself.
Store leftovers in fridge, nuke in smallish servings w/cheese over the top and mix well. I recommend it piled on top of good sourdough bread.
(Pamela Alley)
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RABBIT CHILI

Skin, clean and cut into pieces:
1 med. sized rabbit
Brown the pieces in large skillet in:
2 tablespoons of olive oil.
With:
1 clove of garlic; pressed
Add:
1 cup of hot water or light chicken broth or vegetable stock
1/2 tsp. salt
1/2 tsp. pepper
1 6oz. can of tomato paste
1 tsp. chili powder
2 cups 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.
(Holly Bayan)

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RABBIT 'N ' SAUCE

2 large onions, coarsely chopped
1 piece of fresh ginger (about 1inch), coarsely chopped
1/2 orange (unpeeled), cut into 1/2-inch chunks
2 tablespoons coarsely ground black pepper
1 1/2 cups pomegranate juice or 1 cup pinot noir with 2 tablespoons pomegranate molasses
1 clove garlic, coarsely chopped
Pinch of ground allspice
1 boneless rabbit (about 3 pounds)
2 tablespoons olive oil
Salt, to taste
2 tablespoons chopped chives
(Kathleen Bacon)

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ROAST RABBIT WITH GRAVY

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

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COOKED RABBIT

Salt & pepper to taste one rabbit
Put in crock pot
Pour in a half a bottle of your favorite barbecue sauce.
I usually put in on the in morning before I leave for work. By the time I get home it's cooked. The meat is falling off the bone. You could substitute allot of sauces.
(Kay Pittman)

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RABBIT FRICASSEE

2 tbs. vegetable oil
3 to 3 1/2-pound chicken -- cut into 8 pieces
1 large onion -- chopped
2 carrots -- coarsely chopped
1 10 3/4-ounce can condensed cream of celery soup
1/2 cup milk
1 tbs. fresh lemon juice
1 bay leaf
1/2 tsp. salt
1/4 tsp. dried thyme
1/4 tsp. black pepper

In a large skillet, heat oil over medium-high heat. Add chicken and cook 5 to 6 minutes, or until brown on all sides, turning occasionally. Transfer the chicken to a platter and drain off excess fat from the skillet. Add onion and carrots to the skillet and sauté 3 to 4 minutes, or until the onion is tender.
Meanwhile, in a small bowl, combine soup, milk, lemon juice, bay leaf, salt, thyme, and black pepper; mix well. Return the chicken to the skillet, then pour the soup mixture over the top. Reduce heat to low, cover, and simmer 45 to 50 minutes, or until the chicken is no longer pink inside and the juices run clear. Remove and discard the bay leaf before serving.
(Kathleen Bacon)
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ETHNIC DISHES

CHICKEN & RABBIT WITH JUNIPER BERRIES
Pollo e Coniglio con Ginepro

2 lbs. chicken pieces
2 lbs. rabbit pieces
2 tbls. butter
1/4 cup olive oil
3 tbls. unbleached flour
1 tsp. salt, or to taste
1 tsp. coarsely ground black pepper
2 cups dry white wine
3 tbls. crushed juniper berries
1/2 cup chicken stock
2 cups seedless grapes

Wash meat and pat dry. In large skillet, heat the butter and olive oil over medium high heat. When hot, add the chicken and rabbit pieces, in batches, and brown quickly on all sides. Transfer to a baking dish. Sprinkle the flour over the cooking juices in the skillet, add the salt and pepper and cook over low heat, stirring and scraping up any browned bits with a wooden spoon until the flour is dissolved, about 1 minute.
Add 1 cup of the wine and half the juniper berries and stir until smooth. Pour the mixture over the chicken and rabbit pieces, cover the dish with boil and bake for 25 minutes in a 350 oven.
Uncover the dish, add the remaining 1 cup wine, juniper berries and the chicken broth.
Bake, uncovered, for 20 minutes more, or until tender, basting frequently with the pan juices. Ten minutes before the meat is done, sprinkle the grapes over. Serve in the baking dish. Note: Juniper berries are available in the spice section of the grocery store or at Natural Food Stores.
(Doris L. Carnahan)

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LAGOS/KOUNELLI FOURNOU (Baked Hare or Rabbit)

1 Rabbit or hare - cleaned and skinned
2 Celery stalks, with leaves, - chopped
2 med. Onions; chopped
1 Carrot; sliced
1/2 c Chopped fresh parsley
1 Bay leaf; crumbled
2 Sprigs fresh rosemary
6 Peppercorns; bruised
2 c Dry red wine
1/2 c Vinegar
1/4 c Butter or margarine
Salt
Freshly ground pepper
4 Fresh tomatoes; chopped -OR-
8 oz -Tomato sauce
3 Allspice berries

After washing the rabbit or hare thoroughly and cutting into serving pieces, place in a large glass or earthenware bowl. Make a marinade by combining the celery, onions, carrots, herbs, peppercorns, wine, and vinegar and pouring over the meat. Cover and refrigerate for a day or two, turning the pieces over occasionally.
On serving day, drain, reserving the marinade, and wipe dry. Transfer the marinade to a casserole and simmer for 15 minutes. While the marinade is cooking, heat the butter in a large frying pan, and when very hot sear the meat over high heat until it is reddened in color without browning. Remove from the heat, and with a spatula lift the rabbit or hare pieces into the simmering marinade, then pour in the remaining butter. Taste for seasoning, then add the salt and pepper, tomatoes, and allspice. Weight the meat with a small plate to keep it under the sauce, then bake it in a very slow oven (225 F) for 2-1/2 hours, or until the meat is tender and the sauce thickened. 4 servings)
(Kathleen Bacon)

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LAGOS/KOUNELLI STIFADO

1 Rabbit or hare - cut into serving pieces, - and marinated 1 or 2 days
See: LAGOS/KOUNELLI FOURNOU
1/4 c Butter
2 lb. Small white onions equal weight of rabbit/hare
1 c Canned tomato sauce
3 Whole cloves
2 Garlic cloves
1 tb Raisins (optional)
1 Bay leaf
1 ts Granulated sugar
1/2 c Dry white wine
2 tb Wine vinegar
Fresh rosemary

Remove the rabbit or hare from the marinade and wipe dry. In a large casserole, heat the butter or oil and sear the rabbit or hare over high heat until reddened in color, without browning the fat. Meanwhile, peel the 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 or hare, then stir in the remaining ingredients, add enough water to cover, place an inverted plate over the meat and bring to a boil.
Transfer to a very slow oven (225 F) and bake for 2 to 2-1/2 hours, until the rabbit or hare and onions are tender. Remove from the 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: The flavor improves the second day.
6 servings
(Kathleen Bacon)
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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)

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MEXICAN RABBIT

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

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

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SCOTTISH RABBIT CURRY

1 Fresh Rabbit
6 oz Streaky Bacon
6 Button onions
4 tb Butter
1 tb Flour
1 tb Curry-powder
1 ts Mushroom-powder
Celery (optional)
Coco-nut (optional)
Salt and cayenne to taste
1 pt Well seasoned stock

Choose a fat, fresh rabbit. (To test it, examine the kidney.) Cut it into at least twelve pieces; brown these in butter, with onions. When browned, if you wish delicate cookery, pour off the butter and add three-quarters of a pint of well-seasoned stock, one large spoonful of curry-powder and one of flour, six ounces of streaky bacon cut into half inch cubes, and also half a dozen button onions. Season with a teaspoonful of mushroom powder. Simmer this slowly for half an hour at least, stirring it. Add what more seasonings you think required, as cayenne, a little turmeric, or some acid. Pile up the pieces of rabbit and pour the sauce, which should be thick as in all curry dishes, over them. Serve with plain boiled rice in a separate dish.
Fresh Coco-nut is an excellent ingredient in mild curries. Rasp and stew it the whole time; we do not like green vegetables in curries though they are sometimes used. Mushrooms are an enrichment, celery is good, and onion is indispensable. 6 servings
(Kathleen Bacon)

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QUICK AND EASY CHICKEN FOO YUNG

1 Tbs. Sunflower Oil or Peanut Oil
8-oz. boned Chicken Breast, cut into strips
2 tsp. Salt (divided)
1 medium Onion, sliced
7 oz. fresh or frozen Peas
8 oz. Beansprouts
5 whole Eggs, beaten
3 oz. Shiitake Mushrooms, sliced

Heat the oil in a wok over medium to medium-high heat.

Stir fry the chicken until lightly browned. Add one teaspoon of salt, the onion slices, and the peas, and stir fry for another 2 minutes. Add the beansprouts and stir fry for a minute more. Add the eggs, beaten with the other teaspoon salt, and the mushrooms to the ingredients in the wok; reduce the heat to a low setting. Stir occasionally while the eggs set so that the mixture does not burn on the bottom of the hot wok.
When the mixture has set and is brown in places, the dish is ready to be served. Goes great with a brown gravy and steamed white rice. Serves 2
(Kathleen Bacon)

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RABBIT EGGROLLS

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

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RABBIT CHOW MEIN

2 C fried Rabbit
1 Table spoon oil
3 Table spoons Soy sauce
1 Table spoon corn starch or Flour
1 can chow mien Noodles
Stir fry Veggies Or Rice (for this I used the ones you buy in store )
1 Wok or Skillet
a stove (LOL Kidding on this)

In wok or skillet heat oil on medium heat. Add veggies heat for about 10 minutes. Combined rest of ingredient, add to skillet and Simmer for 10 minutes Uncovered, serve over noodles OR rice.
(Tammy Norton)

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RABBIT WITH SAUERKRAUT

I used to use old does and cook them with sauerkraut.
I used the German recipe that calls for one grated onion and one grated potato (raw) added to the kraut along with a tbls. of bacon grease and some fresh garlic. I used my slow cooker, (not crock pot). I also added caraway seed - perhaps 1 tbls. (More or less to taste.) I also used homemade kraut or the packaged kraut available in the cold section of the market.
(Doris L. Carnahan)

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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)

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RABBIT HASENPFEFFER

1 Dressed Rabbit
2 ts Salt
2 To 3 cup vinegar
1/4 ts Pepper
2 To 3 cup water
1 ts Whole pickling spices
1/2 c Granulated sugar
1/2 ts Kitchen Bouquet
1 Sliced onion.

Combine all ingredients (except the Rabbit) and pour over rabbit. Let stand in a cool place for 2 days. Remove rabbit and drain and dry. Roll in Flour, brown in hot fat. Gradually add 1 cup of solution. Cover and simmer until tender. Thicken remaining liquid for gravy. serves 6
(P.H.Rankin Hansen)

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GERMAN HASENPFEFFER

2 to 3 lb. fryer or Mature Rabbit
1 1/2 cups cold water
1 1/2 cups cider vinegar
1 tsp. whole cloves
3 bay leaves
1/2 tsp. pepper
2 tsp. sugar
1/8 tsp. allspice
1 med. onion, sliced
1/2 cup flour
butter or oil

Combine vinegar, water, spices, seasonings and onion. Marinate rabbit pieces in covered crock or stainless steel bowl, covered, in refrigerator for at least 12 hours, preferably 24 to 48 hours. (Do not use aluminum).
Remove rabbit and drain well and pat to dry. Flour the pieces and brown in butter/oil in heavy skillet. Remove excess oil; add marinating liquid, cover and simmer over low heat for 1 hour (2 hours for mature rabbit) or until tender. Don't overcook. Remove rabbit to hot platter. Thicken liquid for gravy with and mixture of flour and water. Add 3 or 4 finely crushed ginger snaps to gravy, stir and serve. Serves 4 to 6.
(Doris L. Carnahan)

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CONEJO CRIOLLA
Rabbit braised in spiced sherry

2 to 3 lb. fryer rabbit, cut into serving pieces
Juice of two limes
Salt and Pepper
3 tbls. lard or other oil (lard gives best flavor).
1 cup finely chopped onions
1 tsp. finely chopped garlic
3 tbls. brandy
1 cup dry sherry
3 med. ripe tomatoes, peeled, seeded and finely chopped.
1 tsp. finely chopped fresh hot Chile pepper
1 tsp. finely chopped sweet Chile pepper
1/3 cup drained canned pimentos, finely chopped
1 tsp. finely chopped fresh cilantro
1 1/4 cups chicken stock
1 bay leaf
1/2 tsp. sugar
1 tsp. red wine vinegar

Wash rabbit in cold water and rinse with key lime juice. (I allow mine to marinate in the lime juice for about 1/2 hour). Dry and season with salt and pepper. Heat the lard or oil in a heavy ovenproof skillet (that has a cover) over moderate heat. Brown the rabbit until it is evenly golden brown. Remove from skillet and drain. In same skillet, sauté the onions and garlic until transparent. Set aside.
Pour the brandy in the 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.
Excellent served with polenta or rice. Serves 6 to 8.
(Doris L. Carnahan)

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FRENCH SAUTÉED RABBIT WITH BRANDY SAUCE

2 to 3 lbs. rabbit, cut into serving pieces
1/4 cup olive oil
1/4 stick butter
1/4 tsp. pepper
1/2 cup chopped onion or shallots
1 cup cognac
4 cups white wine
1 bay leaf
Pinch each thyme, ground cloves, and garlic powder (or one clove fresh
garlic, mashed).
1 cup heavy cream
1/2 lb. fresh mushrooms, slices
3 green onions, finely chopped
1/4 cup cognac

Brown rabbit pieces in oil/butter blend. 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 simmer over low heat 30 minutes or until tender. (I prefer to put it in a 350 oven for about 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. Serves 4 to 6. Excellent with noodles.
(Doris L. Carnahan)

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RABBIT IN WINE SAUCE

1 Lg. Rabbit cut in pieces
3 tb Butter
1 Onion, sliced
1 Carrot, sliced
2 Celery stalks, diced
1/4 ts Thyme
1/4 ts Marjoram
1 c Chicken bouillon
2 tb Vinegar
1/2 c Dry white wine
1/4 c Sour cream
Salt & pepper

In 2-qt casserole, micro butter 1 minute on high to melt. Stir in onion, carrot and celery to coat. Micro on high 2 minutes. In separate bowl, thoroughly mix salt, pepper, thyme, marjoram, bouillon, vinegar and wine. Place rabbit pieces on top of vegetable mixture. Pour wine/seasoning mixture over both. Cover and micro on high 5 minutes. Micro on bake or 60 percent for 7 minutes. Stir. Micro on bake 5 minutes more. Stir in sour cream. Micro on bake for 5 minutes to complete. Serve over buttered noodles. serves 2
(P.H.Rankin Hansen)

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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)

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EAST INDIAN CURRIED RABBIT

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

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

CREAM GRAVY

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

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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 tsp. salt
1/4 tsp. pepper
1/4 cup flour
1/2 cup cold water

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

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SAUTÉ DU LAPIN AU VIN BLANC
Rabbit Stewed in White Wine Sauce.

2 1/2 to 3 lb. rabbit, cut into serving pieces
1 cup dry white wine
2 tbls. white wine vinegar
1/4 cup olive oil
1 onion, thinly sliced
1/2 tsp. dried thyme
1 bay leaf
2 tsp. finely chopped fresh parsley
1/2 tsp. salt
Freshly ground black pepper
1/4 lb. salt pork, diced
2 cups water
1 tbls. butter
12 to 16 peeled white onions, about 1 inch in diameter (or course chop a
large onion as a substitute).
3 tbls. finely chopped shallots
1/2 tsp. finely chopped garlic
2 tbls. flour
1 1/2 cups beef or chicken stock (I prefer chicken)
Bouquet garnish made 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 tbls. wine vinegar, olive oil, the sliced onion, thyme, bay leaf, parsley, salt and pepper for the marinade in a shallow baking dish or casserole. Marinate the rabbit 6 hours at room temperature or 12 to 24 hours refrigerated. Turn the pieces every few hours.
Simmer the pork dice in 2 cups of water for 5 minutes. Drain and pat dry with paper towels. In a heavy 10 to 12 inch skillet, melt 1 tbls. butter over moderate heat and in it brown the pork dice until they are crisp and golden. Set the 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 the rabbit from the marinade and dry with paper towels. Reserve the marinade.
Brown the rabbit in the skillet, adding more fat as needed, then transfer the pieces to a heavy flameproof 2 to 3 qt. casserole. Pour off almost all of the fat from the skillet, add the shallots and garlic and cook, stirring constantly, for 2 minutes. Stir in the flour and cook, stirring over low heat 1 minute. Remove from heat and pour in the 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 dice. Preheat the oven to 350.
Bring the 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 the rabbit is tender when pierced with the tip of a sharp knife. Just before serving, stir in the remaining 1 tbls. vinegar into the sauce and taste for seasoning. Serve directly from the casserole. 4 to 6 servings.
(Doris L. Carnahan)

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RABBIT IN SWEET-SOUR SAUCE
(Hasen Suessauer)

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

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

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ITALIAN AND BREAKFAST SAUSAGE (made with rabbit )
This is modified from my Ciao Italia Cookbook by Mary Ann Esposito. The original calls for boneless pork butt. . .

5 lbs. boneless rabbit meat
1-2 lbs. pork fat (you gotta have this fat).
1 tbls. coarse salt
2 tbls. coarsely ground black pepper
3 tbls. fennel seeds
1 tbls. crushed red pepper flakes (careful here - those pepper flakes are HOT.)

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.
This is an excellent recipe!
(Doris L. Carnahan)

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RABBIT CHOP SUEY

1 cup cooked rabbit, diced
3 sliced onions
2 cups diced celery
1 can assorted chop suey vegetables
1 cup boiling water
1 tbls. soy sauce
1 tbls. molasses
1 1/2 tbls. cornstarch
1/2 tsp. salt

Simmer celery and onions in salted water for 10-15 minutes; add rabbit meat; mix soy sauce, molasses and cornstarch with 1/2 cup of water until very smooth. Add to rabbit and vegetable mixture, stirring constantly until the mixture just comes to a boil. Add the chop suey vegetables and cook just until mixture is heated through. (This is a pretty simplistic recipe. If you're up on Chinese cooking, you might choose to "doctor it up a bit).
(Doris L. Carnahan)

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RABBIT CHOP SUEY

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

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

6 servings, about 1 cup each.
(Kathleen Bacon)
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SPECIALTY PARTS

NOW FOR THE LOINS.........

Tiny little steaks! Cut the meat off the loin in one piece, and then slice into 1" thick pieces. Season to taste and broil until done. Serve with baked potato and salad. Good meal.
(Juanita Carpenter)

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RABBIT LIVER FILLING

1/2 cup chopped cooked rabbit livers
1/8 tsp. pepper
2 hard cooked eggs, chopped
1/4 tsp. salt
1 tsp. minced onion
cream

Combine ingredients, adding enough cream to moisten. Spread on toast & serve.
(Lyle Chappell)

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LIVER CANAPÉS

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

Boil liver until tender. Mash with a fork and combine ingredients. Use on crackers or party snacks.
(Lyle Chappell)

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RABBIT LIVERS WITH MUSHROOMS

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

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

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RABBIT SCRAPPLE

Boil up the bones and extract any scraps of meat mix the meat fragments with corn meal mush ( I molded this in a greased loaf pan) set it in refrigerator and left over-night.
Slice and fry in skillet with butter. Delicious eaten with eggs or with maple syrup over the scrapple.
(Lyle Chappell)

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RABBIT LIVER APPETIZERS

Cut liver into about 1" chunks and slice bacon into half lengths. 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, allow to cool slightly, and eat .
(Pamela Alley)
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HOPPING WINGS OF FIRE
From the New Moon Rabbit Farm Cook Book

Cholula is not terribly spicy. Combine this sauce with a more potent hot sauce, such as Tabasco, to give the wings the proper heat. Serves 6 to 8 as an appetizer

4 tablespoons unsalted butter
1/2-cup Cholula Hot Sauce (you can sub. Your own favorite hot sauce)
2 tablespoons hot pepper sauce, such as Tabasco, plus more to taste if you like really hot.
2-teaspoons brown sugar
2 teaspoons cider vinegar

1-2 quarts peanut oil, for frying

3 teaspoon cayenne pepper
2 teaspoon ground black pepper
2 teaspoon celery salt
6 tablespoons cornstarch
12 Rabbit front legs
4 stalks celery, cut into thin sticks
2 carrots, peeled and cut into thin sticks

1. Melt the butter in a small saucepan over low heat. Whisk in the hot sauces, brown sugar, and vinegar until combined. Remove from the heat and set aside.
2. Preheat the oven to 200 degrees. Line a baking sheet with paper towels. Heat 2 1/2 inches of oil in a large Dutch oven over medium-high heat to 360 degrees.
While the oil heats, mix together the cayenne, black pepper, celery salt, and cornstarch in a small bowl.
Dry the rabbit with paper towels and place in a large mixing bowl.
Sprinkle the spice mixture over the wings and toss with a rubber spatula until evenly coated.
Fry half the rabbit wings until golden and crisp, 10 to 12 minutes or till they float. With a slotted spoon, transfer the fried chicken wings to the baking sheet. Keep this first batch warm in the oven while frying the remaining wings.
3. Pour the sauce mixture in a large bowl, add the rabbit wings, and toss until the wings are uniformly coated.
4. Spread wings out on baking sheet and place in oven for 3-4 min.

Serve immediately with the carrot and celery sticks and Blue Cheese/Ranch
Dressing on the side.

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RABBIT LIVERS

Dredged in flour and sautéed over a medium heat until still pink on the inside. . . fork tender and delicious.
(Doris L. Carnahan)

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RABBIT LIVERS

Rabbit livers are Deee-- licious!!! Fix them with onions!!
(Kathleen Bacon)

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SANDWICH FOOD

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.
(Kathleen Bacon)

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RABBIT SALAD

2 cups coarsely cut cooked rabbit meat.
1/4 cup chopped sweet pickle
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.
4 servings, 3/4 cup each.
(Kathleen Bacon)

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RABBIT SALAD LOAF

1 envelope unflavored gelatin (1 Tablespoon)
1/4 cup cold water
1&2/3rds 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 the 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. 4 servings, about 2/3 cup each.
(Kathleen Bacon)

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MEATLOAF/SANDWICH MEAT

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

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RABBIT SALAD

2 1/2 cups diced, cooked rabbit
1/2 cup mayonnaise
1 1/2 cups diced celery
2 tbs. lemon juice
1/2 cup diced, sweet pickle
1/2 tsp. salt
pepper to taste

Mix ingredients in mixing bowl. Chill and serve on lettuce. Serves four.
(Lyle Chappell)

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RABBIT SALAD

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

Combine all above ingredients. serve in lettuce cups. may be used for sandwich filling, too.
(Lyle Chappell)
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RABBIT SALAD

2 cups rabbit
1 can cream of mushroom soup
milk (2% or whatever)
1 bunch celery
2 bunches green onions (some anyway)
Broccoli trimmed of stem; add stem if you like it and have room
GOOD cheddar cheese and plenty of it; save about 2/3 of it to go ON TOP of leftovers.
minute rice
curry powder
garlic salt
black pepper

Put rabbit in cold pan. Dump in soup, add milk to fill pan about 2/3 of the way; mix well but gently and heat gently Chop veggies and add. Chop cheddar cheese and add Season to taste with plenty of curry powder ( I use the spice island stuff, 3 - 5 capfuls of powder per batch), a few shakes of garlic salt, pepper, dill if you like it (I do)....then stir thoroughly and heat well but DO NOT BOIL
Add enough minute rice to about soak up the milk; add more to fill the pan and mix nicely; cover and let be warm WITHOUT BOILING.
When the veggies are ready, make a happy pig of yourself.
Store leftovers in fridge, nuke in smallish servings w/cheese over the top and mix well. I recommend it piled on top of good sourdough bread.
(Pamela Alley)

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