Rabbit Recipes

[Mike]

Do you have any favorite rabbit recipes? Here's one. Rabbit Marsala. Place skinned rabbit in warm salted water overnight in the refrigerator. Rinse in cold water. Season with pepper. Dredge in flour. Brown in skillet using 1/4" olive oil at about 350. Drain oil. Add marsala wine to fill skillet 1/2 way, add whole mushrooms, slow simmer with lid on for one hour.

[Weasel]

I have a bunch of recipies from Ann Bradshaw, a rehabber in Dallas. She lists recipies for squirrel, rabbit, duck....etc.....I'll bring some in to list.

[Bob Dale]

RABBIT PIE


Serving Size : 12

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Jack rabbits -or-
4 Cottontails
1 Celery stalk, diced
1 Lg. onion, diced
Salt & Pepper
1 pk Prepared biscuits
-----GRAVY-----
Reserved stock
Chicken bouillon
1 Medium onion, diced
Celery (from above stalk)
Flour
Salt
Pepper
Sage
Poultry seasoning

Soak rabbits in salt water in refrigerator overnight. Dry, cut up and stew
rabbits with celery and onions for 2-3 hours. Add salt and pepper to
taste, then strip meat from bones and put in 26-inch pie pan, add stock or
gravy for moisture. Cover with biscuits. Bake at 350 degrees for 1 hour.
For gravy, take reserved stock, add bouillon, onions and celery. Bring to
a boil. Strain. Mix flour with an equal amount of water, add sauce to
thickening. Season to taste with spices.

Source: N.A.H.C. Wild Game Cookbook Author: Michael D. Ferrin, Lyman WY

[Falcon Boy]

WILD RABBIT GUMBO WITH OYSTERS

Recipe By : BobDale of course!! I didn't steal this!! I swear!!


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Rabbit, cut into pieces
1/2 c Cooking oil
1/2 c Flour
3 Onions, chopped
1 Bell pepper, chopped
1/2 c Celery, chopped
2/3 c Shallots, chopped
1/3 c Parsley, chopped
1 pt Oysters
Salt & pepper to taste
Tabasco to taste

Make a roux in a black iron pot with oil and flour. Cook slowly over low
heat until dark brown, stirring occasionally. Add onions, bell pepper and
celery, cooking until wilted. Add seasonings and 3 quarts of hot water,
then add season seasoned rabbit and cook in a covered pot over low heat for
2 hours or until rabbit is very tender. Add oysters, shallots and parsely.
Simmer slowly until edges of oysters begin to curl. Serve over rice with
file' and french bread.

Bob had this in squirrel hawking, thought i'd move it over

[Bob Dale]

Thanks FB!

[Falcon Boy]

No problem. Call it a brain fart i get them all the time

[SquirrelsHateMe]

MMMMM Rabit its so good
rabbit is awesome!

[wes]

Ok Falconer's here's a stew! Tip: if you put to much seasoning (TOO peppered for your taste) add some potato's, also helps to stretch it out when extra bro's show up, They all seam to know when I'm cooking!!! There's a Rat or their just phsyic.

Roux – ( Roo) can be purchased at some grocery Store’s under the brand names of Savior’s or Richard’s. An EQUAL measure of flour and oil, 1 cup = 1 cup- stirred and browned in a pot for thickening a base, This Paste is the foundation for Cajun cooking. It’s easily refrigerated or stored. Be warned it’s easy to burn, stir and stir often, it will continue to brown after you remove from fire. I use cast iron, and remove from pot at about light-medium chocolate color. The making of Roux is the pride and heritage of Cajun’s.

Squirrel or Rabbit Stew
2 rabbits or 4 squirrels depending on size ( with or with out heads)
½- cup parsley (chopped)
1-2 chopped bell pepper; make it pretty red, yellow, and green
1-2 Tbsp. Roux
3 tbsp. flour
2 cups chopped onions – 2 large
1 cup red wine or sherry (want ever you drink)
4 tbsp. melted butter
4 cloves garlic (minced)
½ cup shallots ( onion tops)
½ cup celery
1 cup sliced mushrooms (optional)
2 qts. water ( about )
**½ -1 cup Italian Dressing as marinade


Cut up game to serving size. I season meat with favorite season all. Season to taste. Optional--**Marinade in covered bowl or zip-loc for 2 hours to over night or inject seasoning, your call.
Preheat pot with just enough oil to barely cover bottom. Sear game until brown. Remove game. Add butter, bell pepper, onion, and garlic. Sauté’ until onions are almost clear, stir often, add water, a little at a time if needed. Add Roux, flour, and about 4 cups water. Cook on med. to low heat, till onions are clear, see through appearance, stirring often. Add game, wine, shallots (onion tops) and parsley, add water to cover meat. 30 mins. CHEF'S TASTE ONLY for seasoning. Cook on low fire until tender. Serve with rice. Bon Appetite!!!! From the Heart of CAJUN Land
Wes

[Tiercel78]

taste it right now.....

[Weasel]

S#%T!!! Now I'm Hungry.......

[RICHW]

Mike Ferrin from Lyman Wyoming? LOL Thats where I live. It's a huge place of about 1,000 people. By the way, the rabbit population is unreal this year around Lyman Wyoming, so grab your birds and come get some free range rabbits ;D
Rich

[Axl]

this site has a WHOLE BUNCH of rabbit recipes www.bowhunting.net/susieq/rabbit.html
i dont know whats up with the first one its sorta strange

[Billy]

there's alot at www.justgamerecipes.com/inxrab.html