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Old 12-30-2006, 10:58 AM   #1
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Rabbit

Looking for a recipe to cook rabbit
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Old 12-30-2006, 11:11 AM   #2
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1 Rabbit cut into serving pieces
1/2 cup vinegar
1/2 cup water
1 cup dry red wine
1 large onion sliced
10 peppercorns, crushed
4 juniper berries, crushed
1 bay leaf
4 cloves 1/2 T pickling spices
salt
4 T butter or bacon fat
4 T FLOUR
Fresh ground black pepper
1/2 cup sour cream (optional)

Put rabbit pieces in large bowl. Simmer vinegar, water, wine, onion, peppercorns, juniper berries, bay leaf, cloves and pickling spices 15 minutes. Cool marinade and pour over rabbit. Marinate in refrigerator upto 2 days, turning meat at least once per day. Remove rabbit from liquid and pat dry. Sprinkle with salt. Heat butter or bacon fat in a casserole and when hot and bubbling, add rabbit pieces. Brown thoroughly on all sides and sprinkle with flour. Stir over moderate heat until flour begins to brown and is absorbed by fat. If there is excess fat, pour it off. Strain marinade and add to rabbit. Cover and simmer 35 - 45 minuts or until meat is tender. Add salt and pepper to taste. Stir in sour cream (if using).

From the German Cookbook by Mimi SHeraton
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Old 12-30-2006, 11:22 AM   #3
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Thanks Dats's...I found a few more.....
3. Rabbit & Bacon Pie

YOU WILL NEED: 2 Rabbit Portion Packs (WIP01); 3 Rashers of Bacon; 2 medium onions; 2 medium carrots; approx. 220 g (half lb) sausage meat or sausages. Seasoning.

METHOD: Wash Rabbit and put in saucepan with peeled and chopped carrots and onions. Season and add enough water to just cover meat. Cook until tender. Remove from pan and cool. Carefully take the meat off the bones by hand and put in pie dish with the vegetables, after you have put a Pie Funnel into the dish. Skin sausages and cut each into 3 or 4 pieces or roll sausage meat into small balls, and put in the pie dish with the rabbit. Cut the bacon rashers into several pieces and place on top of the filling. Strain the cooking liquor and pour into pie dish to come half way up the meat.

Make the pastry: (8 oz, 225g, plain flour to 4 oz, 112g, fat - (lard, margarine or mixture), and about 3 - 4 tablespoons of water). Roll out pastry to be about 1 inch larger than the pie dish all round. Cut a 1 inch wide strip of pastry and press on to the moistened edge of the pie dish and the same for the pie funnel. Put the pastry on, having cut a small hole in the pastry for the pie funnel to go through. Press pastry well down to seal.

Bake in centre of oven at 220C or 425 F, Gas Mark 7 for approx. 30 minutes. Remove from oven and pour the remaining cooking liquor through the pie funnel into the pie. Leave until cold. I love this Pie cold - but my wife prefers it hot. You decide! Serves 4.

4. Rabbit - the Maltese way
Thanks to one of our Customers - Anne Armstrong - for this super recipe. Well worth trying!

Your will need:
1 Rabbit (portioned), or use 4 - 6 rabbit portions.
2 Onions
6 garlic cloves, peeled
3 large tomatoes, peeled and chopped OR one tin of chopped tomatoes mixed with one teaspoon of sugar
2 tablespoon tomato paste
6 carrots peeled and sliced
1 cup peas
2 bay leaves
one good pinch of mixed herbs
one tablespoon of oregano and one of basil
1 tsp olive oil
1 stock cube
salt and pepper
1 1/4 cups red wine
flour to coat rabbit portions.

Method:
Add salt and pepper to flour. Mix well. Roll the rabbit portions in the seasoned flour. Cook rabbit in olive oil until slightly brown. Add onions, garlic, tomatoes to the pot. Pour some of the wine over the ingredients. Add tomato paste, stock cube, peas, bay leaves and all herbs.
Bring to the boil and simmer for about 1 1/2 hours. (A slow cooker is ideal for this dish). Add more wine if the sauce begins to dry up.

Serve with pasta and a green salad.
Snowshoe Rabbit Roast
2 snowshoe rabbits, dressed
flour
15 whole cloves
15 black peppercorns
1 cup onions, thinly sliced
2 tbsp. parsley, chopped
2 bay leaves
1½ cups dry wine
1½ cups water
¾ cup vinegar
4 tbsp. butter
1½ cups reserved marinade
4 tbsp. butter
¾ cup sour cream
3 tbsp. sugar
2 tsp. salt
1 tsp. dry mustard
Combine the dry wine, water, vinegar, cloves, peppercorns, bay leaves, sugar, salt, and dry mustard into a saucepan, and boil for two minutes. Set aside to cool. Cut the rabbits into serving sized pieces. Place the rabbit pieces in a glass or earthenware bowl, then cover with cooled marinade. Cover and refrigerate for two days, turning the pieces over in the marinade every now and then. When you are ready to cook, remove the rabbit pieces from the marinade, pat them dry with a paper towel, then dust them with flour. Strain the marinade, and set it aside. Melt 4 tablespoons of butter in a Dutch oven or heavy, deep skillet. Brown the rabbit and onions. Pour off the fat, then add 1½ cups strained marinade. Cover and simmer over a low heat, turning the pieces from time to time, for 1½ to 2 hours, or until the rabbit is very tender. Add more marinade while cooking, if necessary. When done, arrange the rabbit pieces on a warm platter. Sample the broth to make sure that the seasoning is to taste. For a thicker gravy, mix flour with some of the reserved marinade, and stir it into the sauce with a whisk. Simmer, while stirring, for two minutes. Stir in the sour cream and heat the sauce, but do not bring it to a boil. Pour it over the rabbit pieces, and sprinkle with chopped parsley.
Country Style
1 rabbit, cut into serving pieces
1½ cups flour
1 onion, thinly sliced
1 carrot, thinly sliced
1 cup fresh mushrooms, sliced
1 bay leaf, crushed
6 tbsp. butter, melted
1 cup rich chicken broth
1 cup dry wine
1 tsp. salt
½ tsp. pepper
½ tsp. rosemary
½ tsp. thyme
Combine the flour, salt, and pepper on a sheet of waxed paper, and dredge rabbit pieces. Brown the rabbit in a large skillet in 4 tbsp. butter (may use bacon drippings instead) over medium heat. Transfer to a 9x9-inch baking dish and set aside. Add onion, carrot, mushrooms, rosemary, thyme, and the bay leaf to the drippings. Sauté over low heat until the vegetables are tender. Blend the chicken broth and wine into the mixture. Cook over low heat for 3-5 minutes, stirring often. Pour over meat, cover with aluminum foil, and bake in a slow oven (325 F) for one hour, or until the meat is tender. Transfer the meat to a heated serving platter. Combine 2 tbsp. butter and 2 tbsp. flour to form a paste. Add a small amount of sauce and blend thoroughly. Gradually add to sauce. Cook over moderate heat, stirring frequently, until thickened. Serve with the rabbit.

Fried Rabbit
1 dressed rabbit, 1 lb 6 oz
1/2 tsp salt
1 1/4 cups cold water
1/4 cup bacon fat
1 tbsp flour
1/4 cup cider vinegar
1/4 cup cream
1 tsp salt
1/8 tsp black pepper
1/4 cup milk 1 small clove garlic, cut in half
1/4 cup water
1/2 tsp grated onion
1/4 cup flour
Clean rabbit by removing scent glands and removing clinging hair.
Use a sharp pointed knife or crochet hook to dig out any shot and tufts of hair.
Wash thoroughly inside and out in cold water.
Cut into serving pieces.
Place rabbit in bowl;
combine water, vinegar, salt and pepper;
pour over, cover and soak from 2 to 4 hrs.
Drain well.
Pat dry with cloth or absorbent paper.
Toss with flour to coat well.
Heat fat in heavy skillet and add rabbit.
Cover skillet to steam, and cook tender and brown on one side for about 15 min.
Sprinkle with salt,
turn, replace cover, lower heat and cook slowly; turn occasionally.
A young rabbit requires about 1 to 1 1/4 hrs.
When tender, remove to platter and keep warm.
Add 1 tbsp flour to hot fat in skillet, and rub to smooth paste,
add cream, milk and water.
Cook until thickened; stir continually.
Add grated onion.
Serve in hot gravy boat.
4 servings.
RABBIT FRICASSEE
1 rabbit, 1½ lbs dressed
½ cup flour
2 tsp salt
Dash of pepper
¼ tsp paprika
¼ cup shortening
1 tbsp finely chopped onion
¾ cup water (or milk if desired)
Clean rabbit, then wipe thoroughly with a damp cloth and pick off any hair.
Rinse well with water.
Dry.
Cut into serving pieces, being careful to separate at the joints (never wash after cutting).
Mix together the flour, salt, pepper and paprika in a clean paper bag and add a few pieces of rabbit at a time, shaking well until thoroughly dredged.
Brown slowly in hot shortening over medium heat (takes about ½ hr).
Add any remaining mixture from the bag, and the onion.
Allow to saute then add ½ cup of the water.
Cover and simmer gently until done
Add remaining ¼ cup water as needed.
Rabbit should be very tender when done (about 1 hr).
If more gravy is desired, the amount of liquid and flour may be increased after the rabbit is thoroughly done and removed from the pan.
3 to 4 servings.



JUGGED RABBIT
1 dressed rabbit, 1 3/4 lbs
3 cups cold water
2 tsp salt
¼ cap flour
¼ cup lard
2 egg-size onions
1/16 tsp black pepper
Dash of cayenne
2 slices lemon, 1/8-inch thick
2 chicken bouillon cubes in 2 cups hot water
2 tbsp flour
2½ lbs baking potatoes, pared, cut as for French Fries
½ tsp salt
Start oven 10 mm before baking; set over to 350 F
Clean Rabbit Cut in serving pieces and place in bowl.
Mix water and salt, pour over rabbit;
turn small plate over to weigh down and let stand 20 mm.
Drain.
Place on absorbent paper and pat dry.
Roll each piece in flour.
Heat lard in heavy skillet
brown rabbit on both sides well and cook slowly about 15 mim.
Remove to baking dish and add onion and lemon slices with rind removed and potatoes.
Drain fat from skillet leaving about 2 tbsp,
add flour,
stir to keep smooth and slowly add bouillon-water mixture.
Cook until gravy is slightly thickened.
Pour over rabbit, cover and bake 45 mim or until meat and potatoes are tender, 1½ to 2 hrs.
4 servings.
Broiler Barbecued Rabbit
1 dressed rabbit, 1 1/2 lbs
2 cups cold water
2 tsp salt
1/4 cup butter, melted
4tsp grated onion
1 tsp salt
1/8 tsp pepper
1 tsp sugar
1 tbsp lemon juice
1 tsp Worcestershire sauce
1/4 cup water
Start oven (broiler) 10 mim before baking; set to mod hot (350 F).
Clean and wash the rabbit thoroughly.
Cut into serving pieces.
Place in bowl, cover with cold water and add salt.
Soak 1-1/2 hrs.
Drain and pat dry with absorbent paper or cloth.
Melt butter in saucepan, remove from heat, add remaining ingredients and beat thoroughly.
Dip rabbit pieces in sauce and arrange on aluminum-foil-lined shallow pan and place under broiler 3 inches from source of heat.
Broil 30 min basting with remaining sauce every 10 min.
After top side is well browned, turn rabbit, increase heat to 375 F, and broil another 40 mim, basting frequently.
Then turn oven to 400 F and broil 15 min so that meat browns richly.
Remove to platter; pour remaining sauce in broiler pan over rabbit.
4 servings.
Note: If larger rabbits are broiled, increase seasonings proportionately to the increase in weight
German-style Hasenpfeffer
Categories: Meats, Misc.
Yield: 4 servings

1 Rabbit, cut into pieces 2 Small carrots, chopped
2 tb Vegetable oil Mushrooms, optional
1 Bay leaf, crumbled 1/2 c Vinegar
1 Garlic clove, chopped 1 1/2 c Water
1 Spice clove 1 c Sour cream or evap. milk
2 tb Bacon, diced

Heat vegetable oil in cauce pan. When hot, add leaf, garlic clove, spice
clove, bacon, carrots and mushrooms. Add rabbit and simmer until browned.
Pour solution of 1/2 cup vinegar, mixed with 1 to 1-1/2 cups water over
meat. Cover pan and simmer until tender. Before removing pan from heat,
add cream or evaporated milk. Serve hot with dumplings or large noodles.

Source: N.A.H.C. Wild Game Cookbook Author: C. Johnson, Victoria MN
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 10-05-2007, 02:29 PM   #4
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Rabbit Sauce Picante
1 large wild or tamed rabbit (cut in 8 pieces)
2 Tbsp butter
1/2 cup chopped onion
1/2 cup diced bellpepper
1 Tbsp garlic
1 12oz can tomato paste
1 beef bouillion cube
2 cups beef or rabbit stock
1 cup all purpoose flour


Melt butter in black iron pot then dredge rabbit pieces in the 2 cups of flour.
Brown rabbits good on all sides, next add onions, bellpeppers, garlic
and sautee stirring in the vegetables thoroughly. Turn heat to medium low, cover and simmer for 30 minutes, stirring occasionally. Next melt beef cubes in hot water and add to beef or rabbit stock. After simmering for 30 minutes add tomato paste and cook for 10 minutes, stirring often. Add remaining flour to the pot and stir in well. Cook for 5 minutes stirring very often. Next pour your liquid in gradually until reaching thickness desired (gravy should be like thick stew). Add salt, red and black pepper to taste.I usually add 1/2 Tbsp of Worchstershire sauce and three dashes af tabasco (I also live in Louisiana so its optional but accents rabbit great). Also add lemon.
Serve with steamed rice garnished with fresh chopped parsley.


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Old 10-05-2007, 03:18 PM   #5
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Damm Dave what ya doing writtin a book Boy. That would have taken me a week to type. Yea In stero [smilie=a_goodjob.gif]
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Old 10-05-2007, 03:21 PM   #6
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Quote:
Originally Posted by 007bond-jb
Damm Dave what ya doing writtin a book Boy. That would have taken me a week to type. Yea In stero [smilie=a_goodjob.gif]
Cut and paste JB cut and paste...No holes in sausage and cut and paste
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 10-05-2007, 03:29 PM   #7
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Oh
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