Rabbit recipes?
04-01-2010, 07:16 PM
#2
Typical Buck
Join Date: Nov 2003
Location: Southampton, Ontario, Canada
Posts: 974
Here are a few
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.
Nuggets McRabbit
Boneless rabbit meat, cut into bite sized pieces
½ cup flour
½ cup Bisquick
¼ tsp. onion powder
¼ tsp. garlic powder
1 tsp. seasoned salt
1 egg
2 Tbs. oil
1 cup club soda
Oil for frying
Mix flour, bisquick salt and spices. In a separate bowl beat egg until frothy, add oil and beer. Mix and add to the flour. Mix well. Dredge rabbit in plain flour then dip in the batter. Fry in oil until golden brown on all sides. Serve with BBQ sauce or honey mustard.
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.
Sweet and Sour Rabbit
1 Rabbit cut into sections
¾ cup vinegar
2 large onions sliced thin
12-18 prunes
1 bottle sweet red wine
oil
2 TBS. cornstarch
Soak rabbit in vinegar and enough water to cover for at least 2 hrs. or overnight. Drain rabbit and pat dry, brown rabbit in oil, add onions and saute until onions are clear. add wine and prunes , bring to a boil and cover , simmer for 1 ½ hrs or until tender Remove rabbit and prunes thicken sauce with cornstarch dissolved in water. Add rabbit to gravy sery over rice or noodles . Prunes can be eaten or discarded.
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 with cider and mustard casserole
1 whole rabbit- jointed (will yield 5 portions).
12 to 15 small shallots or pickling onions.
1/2 pint cider (dry or sweet, doesn't matter will be adding some honey).
Enough plain seasoned flour to lightly coat the rabbit (approx. 1/2 cup).
2 heaped teaspoons of English Mustard (powder or wet).
I/2 flat teaspoon of salt.
Good grating of fresh black pepper to taste.
1 tablespoon of olive oil.
1 teaspoon of honey
Water
Put seasoned flour into a plastic bag and add the rabbit portions.
Seal the bag and shake so that all rabbit is lightly coated.
Remove rabbit and shake off excess flour.
Heat the olive oil in a pan and brown the rabbit.
Remove the rabbit and put into a casserole dish.
Peel the shallots or small pickling onions, but leave the root stump on,
This will help the shallots/onions to hold together during cooking.
Put the shallots/onions into the pan and fry till just starting to caramelize.
Remove the shallots/onions and add them to the casserole dish.
Add the cider to the pan and deglaze.
Add the honey and the mustard. The mustard will emulsify the liquid.
Cook mixture until amalgamated, only a few minutes, and then add it to the casserole.
Add the salt and pepper, and top up with water enough to barely cover the rabbit.
Put lid on and cook in the middle of the oven on a medium/hot setting (190°C / 370°F) for approx. 80 -90 minutes. Remove lid for the last 15 minutes and allow liquid to reduce.
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.
Nuggets McRabbit
Boneless rabbit meat, cut into bite sized pieces
½ cup flour
½ cup Bisquick
¼ tsp. onion powder
¼ tsp. garlic powder
1 tsp. seasoned salt
1 egg
2 Tbs. oil
1 cup club soda
Oil for frying
Mix flour, bisquick salt and spices. In a separate bowl beat egg until frothy, add oil and beer. Mix and add to the flour. Mix well. Dredge rabbit in plain flour then dip in the batter. Fry in oil until golden brown on all sides. Serve with BBQ sauce or honey mustard.
Rabbit Wraps
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.
Sweet and Sour Rabbit
1 Rabbit cut into sections
¾ cup vinegar
2 large onions sliced thin
12-18 prunes
1 bottle sweet red wine
oil
2 TBS. cornstarch
Soak rabbit in vinegar and enough water to cover for at least 2 hrs. or overnight. Drain rabbit and pat dry, brown rabbit in oil, add onions and saute until onions are clear. add wine and prunes , bring to a boil and cover , simmer for 1 ½ hrs or until tender Remove rabbit and prunes thicken sauce with cornstarch dissolved in water. Add rabbit to gravy sery over rice or noodles . Prunes can be eaten or discarded.
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 with cider and mustard casserole
1 whole rabbit- jointed (will yield 5 portions).
12 to 15 small shallots or pickling onions.
1/2 pint cider (dry or sweet, doesn't matter will be adding some honey).
Enough plain seasoned flour to lightly coat the rabbit (approx. 1/2 cup).
2 heaped teaspoons of English Mustard (powder or wet).
I/2 flat teaspoon of salt.
Good grating of fresh black pepper to taste.
1 tablespoon of olive oil.
1 teaspoon of honey
Water
Put seasoned flour into a plastic bag and add the rabbit portions.
Seal the bag and shake so that all rabbit is lightly coated.
Remove rabbit and shake off excess flour.
Heat the olive oil in a pan and brown the rabbit.
Remove the rabbit and put into a casserole dish.
Peel the shallots or small pickling onions, but leave the root stump on,
This will help the shallots/onions to hold together during cooking.
Put the shallots/onions into the pan and fry till just starting to caramelize.
Remove the shallots/onions and add them to the casserole dish.
Add the cider to the pan and deglaze.
Add the honey and the mustard. The mustard will emulsify the liquid.
Cook mixture until amalgamated, only a few minutes, and then add it to the casserole.
Add the salt and pepper, and top up with water enough to barely cover the rabbit.
Put lid on and cook in the middle of the oven on a medium/hot setting (190°C / 370°F) for approx. 80 -90 minutes. Remove lid for the last 15 minutes and allow liquid to reduce.
We would just wrap the whole rabbit with bacon and cook in a roaster pan, make gravy with the drippings and that was pretty good too!
