Rabbit Recipies

[tubeN2]

[#0000a0][size 3]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.[/size][/#0000a0]
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[Hutch00]

[size 3]Baked Wild Rabbit
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[size 3] [li]1 Rabbit [li]1/4 c. Butter or bacon grease [li]1 c. Catsup [li]1/2 c. Water [li]2 tbsp. Lemon juice [li]1 med. Onion, minced [li]1 tbsp. Worcestershire sauce [li]1 tbsp. Soy sauce [li]1 tsp. Parsley [li]1 tsp. Thyme [li]1 c. Mushrooms, sliced [li]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.[/li][/size]
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[Hutch00]

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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[Hutch00]

[#000000]Rabbit Supreme[/#000000] [indent]
[#000000]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 [/#000000]
[#000000][/#000000]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. [/indent]

[Hutch00]

Hasenpfeffer (Rabbit Stew) [indent]
[#000000]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 [/#000000]
[#000000][/#000000]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. [/indent][#000000][/#000000] [indent]
[#000000][/#000000]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. [/indent][#000000][/#000000] [indent]
[#000000][/#000000]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[/indent]