Well guys-n-gals its small game season down here in Central Florida.I'm going to do some cotton-tail hunting this weekend. Does anyone have a recipe they are willing to share?Is par-boiling really necessary?

I'll be downto FLAnext week, Gulf coast (Hommossassa) I see you are on the Atlantic coast . Here are a few recipes for you.

Almond Cream Cottontail

2 cottontails cut into serving pieces
Flour for dredging
2 tsp. celery salt
2 tsp. paprika
2tsp. Salt
½ tsp. curry powder
½ tsp. oregano
½ tsp. black pepper
½ cup melted margarine or butter
¾ cup sliced almonds
11/2 cup half and half
½ cup sour cream
3Tbs. Dry bread crumbs with 1 Tbs. Melted butter
Rinse rabbit pieces and coat with flour. Blend celery salt, paprika, salt, curry powder, oregano, and pepper with melted butter. Coat rabbit pieces in butter spice mixture. Arrange in a single layer in a 9x13-baking dish. Sprinkle evenly with almonds. Pour half-and-half between the rabbit pieces.
Cover and bake in a 325 preheated oven for 1 hour and 15 minutes, basting occasionally. Uncover and remove about ½ cup of the sauce. Gradually stir the removed sauce into the sour cream and blend well. Pour evenly over the rabbit and sprinkle with the buttered crumbs.
Bake uncovered an additional 30 minutes until the breadcrumbs are browned. Serve over rice.


Big Guy Hasenpfeffer

2 rabbits cut into sections
½ cup flour
1 Tsp. basil
1 tsp. salt
½ tsp. black pepper
½ cup cooking oil
1 clove garlic chopped
½ cup water
2 tbs. wine vinegar
1 tbs. honey
1 tbs. parsley chopped
1 cup sour cream
1 tbs. sugar

Combine basil , salt , pepper and rub into rabbit pieces. Brown rabbit pieces in oil with garlic. In a separate pan combine water , vinegar , sugar ,and honey simmer for 3 minutes but do not boil. Pour over rabbit in skillet. Bake in 325 degree oven for 2 hr. or until tender . Stir in sour cream and bake for another 5-6 minutes , sprinkle with parsley and serve.


Gruyere and Rabbit Stuffed New Potatoes
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6 round new potatoes
olive oil for roasting potatoes
3 green onions, minced
3 tablespoons unsalted butter
1/3 pound Gruyere cheese, grated
1/2 cup sour cream
3/4 cup minced cooked Rabbit
1 teaspoon ground coriander
salt and pepper to taste
Directions
Preheat the oven to 400°F. Place the potatoes in a greased baking pan and drizzle lightly with olive oil. Turn the potatoes to coat them evenly with oil. Bake until tender when pierced with a fork, about 45 minutes. Remove from the oven and let it cool.
When potatoes are cool enough to handle, slice in half and carefully remove the pulp, taking care not to tear the skin. Set the skins aside and place the pulp in a bowl.
Sauté the green onions in the butter over medium heat for 2 minutes. Add the onions to the potato pulp. Add the cheese, sour cream, rabbit, coriander, salt and pepper; mix well.
Stuff the mixture back into the potato skins and bake for 20 minutes at 350°F. Serve the potatoes hot.


Lemon Rabbit

2 rabbits cut into sections
6oz. Can Frozen lemonade concentrate thawed
3 Tbs. Brown sugar
3 Tbs. Ketchup
1 Tbs. Vinegar
2 Tbs. Corn starch
½ cup water
Oil

Brown rabbit in hot oil,
Put into a crock-pot; add the remaining ingredients except the water and cornstarch. Cook on high for 4-6 hrs or until tender. Remove rabbit and set aside. Mix cornstarch and water until smooth. Add to the crock-pot and stir while heating until thick, add rabbit.
Serve over cooked white rice.


Rabbit and Broccoli Casserole

1 rabbit
1 large onion, chopped
4 carrots, diced
½ cup celery, diced
1 package frozen broccoli spears
1 can cream of chicken soup
1 cup cheddar cheese, grated
Salt and pepper to taste

Cover rabbit with water in a large pot; add the onion, carrot, celery and salt. Cover and bring to a boil, reduce heat and simmer until meat comes off the bones. Cool and remove meat from bones. Place meat in the bottom of a glass-baking dish, layer with broccoli and add the soup. Bake at 350 for 1 hour. Remove top with cheese and place back in oven until the cheese is melted and bubbly.


Rabbit Wraps
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12 wraps 6” to 8” size
6 Tbs. butter
6 Tbs. flour
3 Cups milk
2 oz. Sharp cheddar cheese, grated
¼ cup white wine
1 10 oz. Can sliced mushrooms
½ tsp. liquid smoke
2 cups cooked chopped rabbit
10 oz. Frozen chopped broccoli

. In a saucepan, melt butter, blend in flour and salt, add milk. Cook and stir until thick and bubbly. Blend in cheese and wine, Remove and reserve ½ cup of sauce. In the main sauce add drained mushrooms and liquid smoke. In a bowl mix cooked chopped rabbit, cooked drained broccoli and ½ cup reserved sauce. Spoon about ¼ cup filling in each wrap and roll up jellyroll fashion. Arrange seam side down in a casserole. Pour sauce over, cover and cook over low heat or a 350-degree oven until hot through.

Big Guy01,

Wow! Thanks a million. However, I was alone, had no beagle and just didn't see any, not even a bushy tail...[&o] Only one bob cat and he didn't want to play...Can't wait to try the lemon rabbit!