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Rabbit Recipies
This thread will be specifically for Rabbit recipies. Please feel free to add any recipies that you may have so that we can all share them.


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RABBIT STEW In reply to
1 three pound rabbit
6 small onions, chopped
1 bay leaf
½ cup chopped celery
2 tsp. salt
2 cups diced carrots
3 raw potatoes, cut up
3 tbs. flour
1 tbs. chopped parsley

Clean rabbit and soak in salted water. Drain, disjoint it in pieces for serving and place in a large kettle with onions, bay leaf, celery and salt. Cover with cold water and cook slowly until tender, about two hours. Add chopped carrots and potatoes and continue cooking until these vegetables are done. Smooth flour with a little cold water and add slowly. When thickened, add chopped parsley and serve.



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Snowshoe Rabbit with Applejack In reply to
by daymere

2 snowshoe hares, cut into serving pieces 8 tablespoons flour 6-8 tablespoons bacon fat or lard salt & pepper 1/2 teaspoon thyme 1/2 teaspoon basil 2 cloves garlic 1 cup white wine or dry vermouth (Or more) 1 cup Applejack (or substitute brandy or apple cider) 1 bay leaf 1 teaspoon Worcestershire sauce or mushroom catsup 1/2 lb mushrooms, sliced 2 tablespoons butter 1 tablespoon flour (optional) . Roll serving pieces in flour or shake in paper bag and saute in fat or lard in skillet or electric skillet, turning often, until browned (about 15 minutes on medium heat). 2. Add remaining ingredients, save the mushrooms and butter, cover, and simmer for 1-1-1/2 hours. 3. After an hour saute the mushrooms in the butter for 5 minutes, then add them to the skillet. 4. Timing instructions cannot be exact, so you must test the biggest pieces of hare from time to time. 5. If sauce thickens too much, add more white wine; if after, say, 1-1/2 hours it is not thick enough, make a paste of one tablespoon flour and liquid and stir into sauce.

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Zuni Jackrabbit Stew In reply to
by damere

1 fat young jack rabbit 3/4 cup cooking oil 2 cups corn hominy 2 sweet peppers, cut in half and seeded 2 medium onions 6 carrots, cut up 1 large onion, chopped 1/2 tablespoon chili powder 1 1/2 cups flour 4 teaspoons salt Cut the jackrabbit up into serving size pieces. 2. Pour the oil into a large kettle or Dutch oven and heat until the oil is smoking slightly. 3. Put in the jackrabbit pieces and brown on all sides. 4. Now drain off the extra oil. 5. Add a little water to the kettle and simmer for 2 hours. 6. Then put in the vegetables and simmer until the carrots are done.

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(This post was edited by tubeN2 on Sep 18, 2004, 7:35 PM)

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Re: [tubeN2] Rabbit Recipies In reply to
Baked Wild Rabbit


  • 1 Rabbit
  • 1/4 c. Butter or bacon grease
  • 1 c. Catsup
  • 1/2 c. Water
  • 2 tbsp. Lemon juice
  • 1 med. Onion, minced
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. Soy sauce
  • 1 tsp. Parsley
  • 1 tsp. Thyme
  • 1 c. Mushrooms, sliced
  • 1/2 tsp. Chili powder (optional)
    Cut rabbit into serving pieces; flour and season to taste with salt, pepper and Italian seasoning. Heat oven to 325 degrees. Brown rabbit in butter or bacon grease until browned evenly. Remove rabbit and place in 2-quart casserole dish. Combine other ingredients in a saucepan; bring to boil. Pour over rabbit. Bake, covered, for 1 1/2 hours or until tender.




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    Re: [tubeN2] Rabbit Recipies In reply to
    LAPIN A LA MOUTARDE
    (Rabbit in Mustard Sauce)

    1 fresh rabbit, 2 1/2-3 lb, in pieces
    1/3 c peanut oil
    1 Tbsp unsalted butter
    1/2 c whole-grain mustard
    3 c dry white wine
    1 c creme fraiche, sour cream, or plain yoghurt
    salt to taste
    1/4 c fresh minced parsley, for garnish

    Preheat oven to 350F.

    In an ovenproof pan, heat the oil and butter, and quickly brown
    the rabbit. Discard excess oil.

    Brush rabbit pieces evenly with mustard, reserving 3 Tbsp for the
    sauce. Place rabbit in the oven and bake, covered, for 20 min.
    Pour wine over the rabbit and continue cooking, covered another 25
    min. Remove the rabbit pieces from the cooking liquid and keep
    warm.

    Over high heat reduce the reserved coooking liquid by half (about
    8-10 min.). Whisk in the creme fraiche, reserved mustard, and
    salt. Reduce heat and cook 3-4 min.

    Garnish with parsley and serve hot with rice or pasta.



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    Dutch Oven Hare In reply to
    by lonehunter
    1 hare, dressed, skinned and cut in serving size pieces
    ¼ C. diced bacon or salt pork
    3 T. bacon fat
    ½ C. flour, seasoned with salt and pepper
    1 can condensed tomato soup
    2 t. dry onion flakes
    1 t. sugar
    hot water


    Heat the fat in Dutch oven with the salt pork or bacon. Dredge meat in seasoned flour, and sear well on all sides in the hot fat. Blend tomato soup in 4 C. hot water and add to meat. Add onion flakes and sugar. If necessary, add water to just cover everything. Cook all day at low heat.

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    Hare with Sour Cream In reply to
    hare, cut in serving size pieces
    salt
    pepper
    paprika
    2 t. minced onion
    ½ C. red wine
    1 can condensed cream of mushroom soup
    1 C. sour cream
    dash Worcestershire sauce


    Sprinkle serving size pieces with salt, pepper, and paprika. In a separate container, mix red wine, cream of mushroom soup, sour cream, Worcestershire sauce, and minced onion. Put the hare in a crockpot or Dutch oven and pour the sauce over it. Cook all day at low heat.

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    Re: [tubeN2] Rabbit Recipies In reply to
    Rabbit Supreme

    1 or 2 rabbits, cut up
    Flour, salt and pepper to taste
    Shortening
    1/4 c. water
    1/4 c. wine
    2 cans cream of mushroom soup
    Worcestershire sauce
    Tabasco sauce
    1 clove garlic
    1 bay leaf
    2 or 3 strips bacon
    2 onions, sliced

    Boil rabbit pieces 1 hour. Dry thoroughly; shake in bag with flour, salt and pepper. Braise rabbit pieces in pressure saucepan in small amount of shortening. Add water, wine, soup, onion, Worcestershire sauce, Tabasco sauce, garlic and bay leaf. Place strips of bacon over rabbit. Close cooker. Process 20 to 25 minutes at 10 lb pressure.

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    Re: [tubeN2] Rabbit Recipies In reply to
    Hasenpfeffer (Rabbit Stew)

    1 large or 2 small rabbits, cut in serving pieces
    1 c. vinegar
    1 c. beer
    1 large onion, sliced
    2 Tbsp. mixed pickling spices
    1 tsp. salt
    6 peppercorns, crushed
    Flour
    3 slices bacon
    1 Tbsp. sugar
    3 Tbsp. flour
    3 gingersnaps
    1/2 c. sour cream

    Combine vinegar, beer, sliced onion, spices, salt and pepper in a large glass, earthenware or enamel container. Add rabbit, cover and refrigerate for 1 or 2 days, turning several times. Remove from marinade and reserve 2 cups of marinade for gravy. Pat rabbit dry. Dredge in flour.

    Dice bacon and cook over moderate heat until crisp. Remove from fat and set aside. Add rabbit pieces and brown well on all sides, adding a little butter, if necessary. Sprinkle with sugar, cover and cook over moderate heat until tender, about 1 hour, adding a few tablespoons of the marinade to form steam, if necessary. Remove from the pan and keep warm.

    Add 3 tablespoons of flour to the drippings, add 2 cups of the marinade and crumbled gingersnaps. Adjust seasoning. Cook and stir until smooth and thickened. Add sour cream and blend. Add rabbit and bacon bits and heat only to serving temperature

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    Hunter's Style Rabbit In reply to
    1 rabbit
    1 cup olive or vegetable oil
    1 clove garlic
    1 cup all-purpose flour
    2 tablespoons dry mustard
    1 teaspoon curry powder
    1 teaspoon powdered thyme
    2 teaspoons salt
    1/2 teaspoon pepper
    1 cup light cream
    Cut the rabbit into pieces; rub all over with olive oil, and leave in the refrigerator overnight.
    The next day, rub the pieces with a cut clove of garlic.
    Put flour in clean brown paper bag and to it add the mustard, curry powder, thyme, salt and pepper. Shake the pieces of rabbit in the bag until well coated, then fry them to a golden brown with olive or salad oil. Watch the rabbit carefully because it burns easily. Turn it over and over until golden brown and crisp.
    Reduce heat to simmer and pour cream over rabbit. Cover and allow to simmer for 1 hour, or until rabbit is tender.
    Serve on hot platter and pour cream sauce over rabbit.
    Serves 4 to 5.

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    Rabbit Stewed in Stout In reply to
    Serve this with parsleyed potatoes or egg noodles. Drink stout or red wine with the meal.
    4 slices bacon
    1/2 cup all-purpose flour
    1 teaspoon salt
    1/4 teaspoon pepper
    1/4 teaspoon paprika
    1 (3 to 3 1/2 pound) rabbit, cut up
    8 ounces fresh mushrooms, cut into halves
    1 (16 ounce) jar whole onions, drained
    1/2 teaspoon dried thyme leaves
    1 bay leaf
    1 (12 ounce) bottle Irish stout or dark beer
    2 tablespoons cold water
    1 tablespoon cornstarch
    Minced parsley
    Fry bacon in Dutch oven until crisp. Remove bacon and reserve. Reserve fat in Dutch oven.
    Mix flour, salt, pepper and paprika. Coat rabbit pieces with flour mixture. Heat bacon fat until hot. Cook rabbit over medium heat until brown on all sides, about 15 minutes.
    Add mushrooms, onions, thyme and bay leaf. Pour stout over rabbit and vegetables. Crumble reserved bacon over mixture. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of rabbit are done, about 1 hour.
    Remove rabbit and vegetables to warm platter; keep warm. Remove bay leaf. Heat stout mixture to boiling. Mix water and cornstarch; stir into stout mixture. Boil and stir 1 minute.
    Pour sauce over rabbit and vegetables. Sprinkle with parsley.
    Yields 6 servings.

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    French Rabbit Stew (Lapin a la Cocotte) In reply to
    1/2 cup (1 stick) butter
    6 shallots, sliced
    1 rabbit, cut up
    3 tablespoons flour
    1 cup cold water
    Bouquet garni (3 sprigs parsley, pinch of thyme,
    2 large garlic cloves)
    Several baby carrots, cooked
    3 tablespoons red wine, preferably port or Madeira (optional)
    Put into heavy skillet 2 rounded tablespoons clarified butter and melt over low flame. Add 3 or 4 of the shallots and the pieces of rabbit. Do not flour rabbit. Cook rabbit until it is a golden color, about 5 minutes.
    Remove from skillet and set aside along with juice.
    Add 1 to 3 more rounded tablespoons clarified butter; melt, then add 3 tablespoons flour. Make a paste, add 1 cup cold water; stir until well blended and thick. Add bouquet garni. Add pieces of rabbit with juice. Taste and season. Add more shallots, if desired, salt and pepper. Add cooked baby carrots. Add enough tepid water to cover and red wine. Bring to a boil. Cover and simmer about 1 hour.

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    Hasenpfeffer (Peppered Rabbit) In reply to
    1 rabbit, cut into 8 serving pieces
    1 1/2 cups all-purpose flour
    1/2 teaspoon salt
    1/2 teaspoon freshly-ground black pepper
    2 tablespoons unsalted butter
    1/4 cup brandy
    1 tablespoon plus 1 teaspoon currant jam or jelly
    1/2 cup sour cream
    Begin preparation 24 hours in advance of serving time. Make marinade. After removing rabbit pieces from marinade, lightly pat them dry with paper towels. Reserve the marinade. Combine flour, salt and pepper in a paper bag. Put the rabbit pieces in the bag, and dredge them in the seasoned flour. Heat butter in a skillet, and brown the rabbit pieces. Pour the marinade over them, and simmer over medium-low heat for about 1 hour, or until the meat is tender and cooked through.
    With tongs or a slotted spoon, remove rabbit pieces from the pan, and place them on a serving platter. Keep the meat warm while finishing the sauce.
    Pour pan drippings through a sieve, pressing on the solids to release as much flavor as possible. Discard the solids. Reheat drippings, reducing them over high heat, if necessary, to make about 1 cup sauce. Add brandy and jam to the sauce, stirring until the jam is melted. Remove the sauce from the heat, and stir in the sour cream. Taste; add more salt and pepper if you like, and pour the sauce over the rabbit pieces.
    Serve immediately.
    Marinade
    3/4 cup red wine vinegar
    1/2 cup dry red wine
    3/4 cup unsalted chicken stock
    1 medium onion, chopped
    2 celery ribs, chopped
    2 tablespoon pickling spice
    1 bay leaf
    1/2 teaspoon salt
    1 teaspoon freshly-ground black pepper
    6 juniper berries, bruised
    Combine all ingredients, and pour marinade over the rabbit pieces in a nonreactive bowl. Cover the bowl, and refrigerate the rabbit pieces for 24 hours.
    Remove the rabbit pieces from the marinade, and lightly pat them dry with paper towels.

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    Rabbit Gumbo In reply to
    1 small onion, chopped
    1 small green bell pepper, chopped
    1/4 cup vegetable oil
    1 dressed rabbit (about 3 pounds), cut into pieces
    1/2 pound smoked sausage, halved and cut into 1/4-inch slices
    1 teaspoon salt
    1/2 teaspoon dried thyme
    1/4 teaspoon pepper
    1/4 teaspoon cayenne pepper
    1/2 cup sliced okra
    Hot cooked rice
    In a Dutch oven, sauté onion and green pepper in oil until tender. Add rabbit and enough water to cover. Cover and simmer for 1 1/2 to 2 hours or until meat is very tender.
    Add sausage, salt, thyme, pepper and cayenne. Simmer, uncovered, for 15 to 20 minutes. Remove rabbit; cool.
    Debone and cut rabbit into bite-size pieces; return to pan. Stir in okra; bring to a boil. Serve in bowls over rice.
    Yields 4 to 6 servings.

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    Fried Rabbit In reply to
    1 frying size rabbit, cut into serving pieces
    1 cup all-purpose flour
    1 teaspoon salt
    1/2 teaspoon pepper
    1 cup vegetable oil
    Coat rabbit with mixture of flour, salt and pepper. Heat oil in heavy skillet. Place meat in skillet and brown well on both sides. Lower heat and cook, turning once again.
    Gravy
    Drain all oil from skillet except 3 tablespoons. Add and brown 1/4 to 1/2 cup flour, stirring to scrape brown bits from skillet bottom. When mixture is brown and smooth, add 1 1/2 cups water slowly. Cook over low heat until gravy thickens to consistency desired

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    Creole Jack Rabbit In reply to
    4 slices bacon, finely chopped
    1/2 cup onion, minced
    1/2 cup green bell pepper, minced
    1/4 cup flour
    1 cup milk
    2 cups canned tomatoes, drained, chopped
    1 cup Monterey jack cheese, shredded
    1 teaspoon Worcestershire sauce
    1/2 teaspoon salt
    English muffins or toast triangles
    Cook bacon until crisp. Add onion and green pepper and sauté until tender. Blend in flour. Stir in milk and tomatoes and cook until thickened. Add cheese, Worcestershire sauce and salt. Stir until cheese melts. Serve over toast or muffins.
    Serves 6.

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    MORE FRIED RABBIT In reply to
    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

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    RABBIT - FRIED In reply to
    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

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    RABBIT - FRIED No. 2 In reply to
    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

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    HEART OF DIXIE FRIED RABBIT In reply to
    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 !

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    GOLDEN BROWN FRIED RABBIT In reply to
    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.

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    SOUTHERN FRIED RABBIT In reply to
    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.

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    FRIED RABBIT AGAIN In reply to
    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 !

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    BARBECUED RABBIT In reply to
    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.

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