Rabbit Recipes work with Squirrel, Beaver & Groundhog

Wild rabbits are usually ½ as big as commercially grown

Country Fried Rabbit

3-4 young rabbits dressed,cut into serving pieces

2 ½ cups buttermilk

2 eggs

2 cloves minced garlic

2 tsp Italian seasoning

1 tbsp paprika

1 small onion finely chopped

2 ½ cups flour

2 tsp salt

1 tsp black pepper

3 tbsp cooking oil

Heat oil on med heat, saute minced garlic in oil for 2 minutes, while garlic is

cooking mix buttermilk and egg, dip rabbit pieces in buttermilk mix then roll

in flour and add to pan. Add onion to pan. Watch the heat. Mix spices together and

sprinkle ½ over rabbit cook 5 minutes, turn sprinkle with remaining spice.

Turn every 4-6 minutes. Cook a total of 30 minutes. Remove to draining rack.

Gravy

3 tbsp flour

4 cups sweet milk

1 tsp salt

1 tsp black pepper

add flour, salt and pepper to hot grease with drippings and stir with a fork til

well browned. Add milk all at once and stir constantly til thickened.

Suggestion serve with Summer Garden Slaw

½ head green cabbage shredded

½ head red cabbage shredded

1 cup shredded carrot

small jar diced pimento drained

1 ¼ cup mayonnaise

2 tbsp vinegar

1 tbsp sugar

½ tsp salt

1 tsp black pepper

½ tsp turmeric

½ tsp ginger

Mix 1^st 4 ingredients, mix last 7  ingredients then mix together

toss & chill covered.

Old Time Tender Oven Fried Rabbit

2 young rabbits dressed, cut into serving size pieces

1 quart chicken broth

1 cup Balsamic vinegar

1 lemon or lime quartered

2 garlic cloves 

2 bay leaves

2 tsp salt

Mix last 6 ingredients, add rabbit & boil on medium for 35 minutes.

Let cool 15 minutes covered. Remove rabbit & pat dry with paper towels.

Set oven to 325 degrees

Coating Mix

2 cups flour

2 slices of toast put through chopper

2 eggs whipped with 1 tbsp mayonnaise & 3/4 cup milk

Mix flour & bread crumbs, dip rabbit in egg mixture then flour mixture

Place in baking pan that has been well greased. Salt, pepper & spice to taste. Bake 25 minutes

Suggestion serve with macaroni & cheese, a vegetable, salad & rolls

Barbecue Roasted Rabbit

Preheat oven 350 degrees

3-4 rabbits dressed & cut into serving sized pieces

1 tsp salt

2 tsp black pepper

½ cup cooking oil

Sauce

16 oz tomato sauce

½ cup brown sugar

2 tsp minced garlic

½ cup finely chopped onion

1 tbsp smoked paprika

2 tsp turmeric

2 tsp ginger

1 tsp salt

2 tbsp Worcestershire sauce

Heat the oil in a large skillet on medium heat, add rabbit and brown well on

both sides, seasoning with salt & pepper. Place well browned rabbit in 9×13

baking dish. In mixing bowl mix last 9 ingredients, pour over rabbit and bake

for 75 min or until fork inserted suggests rabbit is tender & done.

Suggestion serve with potato salad, baked beans, deviled eggs & hot rolls or garlic bread.

HONEY ROASTED RABBIT

3 rabbits dressed and cut in pieces

1 tsp smoked paprika

2 tsp ground black pepper

1 tsp salt

2 tsp ground dry mustard

1 tsp ginger

1 cup honey

1 ½ cup flour

1 cup chopped onion

1 small chopped bell pepper

2 cans cream of mushroom soup

2 1/2 cups chicken broth

2 cloves garlic minced

2 tbsp Worcestershire sauce

4 potatoes peeled & chopped

1 sack baby carrots

1 can green beans drained

Coat rabbit with flour place in  roasting pans, add potatoes, carrots& green beans

mix top 5 spices & sprinkle on rabbit, cover with honey add onion & bell pepper.

Mix mushroom soup, broth, Worcestershire sauce, garlic and cover rabbit with

mixture. Bake 1 hour 350 degrees or until rabbit stabbed with fork is done.

Suggestion serve with salad & hot rolls.

APRICOT ORANGE RABBIT

2 rabbits dressed & cup into pieces

2 cups orange juice with pulp

1 cup apricot preserves

½ cup lemon juice

1 ½ cup chunked pineapple

1 tbsp cooking oil

2 whole garlic cloves

1 tsp salt

½ cup diced onion

1 tsp ginger

2 tsp turmeric

1 tsp nutmeg

½ tsp ground cloves

Place rabbit in oiled 9×13 baking pan, sprinkle with salt, mix juices, pineapple & onion

add last 4 spice mix, pour over rabbit place garlic cloves 1 at each end of pan bake 350

degrees 1 hour or until rabbit is tender

Suggestion serve with rice, buttered carrots, salad & banana bread.

Rabbit & Vegetable Stew

3 rabbits dressed & cut into bite size pieces

2 tbsp cooking oil

1 tsp salt 2 tsp black pepper

2 cups flour

1 onion chopped finely

1 clove minced garlic

1 quart V8 or tomato juice

1 quart water

6 peeled potatoes chopped in small pieces

1 sack baby carrots

4 celery ribs chopped

1 can green beans drained

2 cans whole kernel corn drained

1 can green peas drained

Put oil in a skillet & heat on medium, flour rabbit & add to skillet then brown pieces

well. Remove rabbit when browned to stew pot, add onion & garlic to skillet & saute

3-4 minutes drain & add to stew pot add salt, pepper & all 8 remaining ingredients Boil on

high once bubbling turn to low and cover with a lid regulate temperature so that liquid

does not splatter out. Cook 50 minutes or until vegetables are tender. Taste may need more salt.

Suggestion serve with sweet cornbread & salad

RABBIT WITH PARSLEY POTATOES

2 rabbits dressed & cup into pieces

3 lbs. Potatoes peeled & cut in long spears

1 ½ cups diced onion

¼ cup cooking oil

2 tbsp cooking oil

3 tbsp parsley

1 tsp salt

1 tsp salt

2 tsp black pepper

1 tsp sage

2 tsp thyme

2 tsp basil

1 small can diced black olives

2 cups chicken broth

1 can creamed corn

1 large jar diced pimento

Heat ¼ cup oil Fry rabbit pieces with 1 tsp salt & pepper until rabbit is well browned

15-20 minutes. Heat oven to 350 degrees. While rabbit is browning grease large baking

dish with 2 tbsp oil & place potatoes followed by diced onion, creamed corn, pimento &

black olives sprinkle with parsley, sage,thyme & basil. Add rabbit piece & chicken broth.

Bake 50 minutes.

Suggestion serve with Watergate salad

Make 1 pkg pistachio instant pudding with 1 ¾ cup milk when set mix in 2 cups whipped

cream, mix in 20 oz can crushed pineapple well drained, 1 cup mini marshmallows, ¾ cup

pecan pieces optional,  ½ cup toasted coconut, ½ cup drained & chopped maraschino cherries,

1 cup drained & chopped mandarin oranges, 1 cup blended small Curd cottage cheese. YUM!

RABBIT & ITALIAN BOW TIES or other pasta

2 rabbits dressed and cut into serving sized pieces

2 quarts water

2 tsp salt

2 tsp black pepper

2 cloves cracked garlic

1 cup flour

1 tsp salt

1 tsp pepper

1 tsp paprika

2 15-16 oz cans tomato sauce

1 medium size onion diced

1 bell pepper diced

1 ½ tsp salt

2 tsp oregano

2 tsp basil

2 tsp thyme

1 tsp ginger

2 cloves garlic minced

1 ½ cups small slices mushrooms (opt)

¾ cup diced black olives (opt)

12 or 16 oz box of bow tie pasta

4 quarts water

3-4 tbsp ground dried mozzarella

Boil rabbit in 2 quarts water with salt, pepper & cracked garlic 35 minutes.

Make sauce mixing tomato sauce with onion, pepper, salt & next 4 spices, garlic

& mushrooms to pan, simmer for 12 minutes. Bring 4 quarts water to boil, add pasta,

boil 11 minutes, drain. Remove rabbit from boiling water, shake off, roll in flour & fry

seasoning with salt, pepper & paprika for 25 minutes. Fold sauce into pasta top with

mozzarella & black olives. Serve with rabbit on separate plate.

Suggestion serve with colorful salad and garlic buttered biscuits.

RABBIT POT PIE

2 rabbits dressed & cut into serving sized pieces

5 peeled & chopped potatoes in small pieces

3 cups chopped carrots in small pieces

1 chopped sweet bell pepper in small pieces (opt)

1 chopped onion

4 chopped celery ribs

1 can whole kernel corn drained

1 can green beans drained

1 cup flour

21/2 tbsp oil

1 can cream of mushroom soup

½ cup water

1 can biscuits

1 tsp salt

1 tsp salt

2 tsp black pepper

Boil rabbit in enough water to cover & 1 tsp salt for 40 minutes, drain. Roll rabbit

in flour. Heat oil in skillet add rabbit remaining salt & black pepper brown

well. Place rabbit & remaining ingredients except biscuits in casserole dish Top with

biscuits Bake 35 min at 350.

Suggestion serve with salad & cheesecake

Rajun’ Cajun Rabbit

3 rabbits dressed & cut into serving sized pieces

3 tbsp cooking oil

1 tsp salt

2 tsp black pepper

1 diced onion

1 tbsp minced garlic

2 ½ cups tomato sauce

1 ½ cups tomato paste

1 ¼ cups sliced mushrooms (opt)

2 tbsp Italian seasoning or

2 tsp oregano

2 tsp cumin

1 ½ tsp thyme

1 tsp basil

1 ½ tsp rosemary

5 above instead of Italian

1 tbsp cayenne or crushed red pepper flakes

1 ½ tsp salt

2 tsp black pepper

2 tsp parsley

1 lb package egg noodles or wild rice

Heat oil in wok or large frying pan, fry rabbit with top of recipe salt & pepper for 45

minutes turning and adjusting heat as needed. In a quart sauce pan  cook onion, garlic,

tomato sauce & paste, mushrooms, Italian seasoning, cayenne, salt, pepper & parsley,

simmer sauce while rabbit cooks or use your favorite quart of spaghetti sauce instead.

Boil noodles 12 minutes drain. Place rabbit by noodles on plate, cover with sauce.

Suggestion serve with green vegetable & garlic bread.

FRENCH CARIBBEAN RABBIT

2 rabbits dressed & cut into serving sized pieces

2 ½ tbsp cooking oil

1 large onion chopped

1 tsp salt

2 tsp black pepper

2 tbsp ground ginger

1 tbsp turmeric

1 tbsp cumin

1 tbsp curry

2 cloves garlic minced

14 oz can tomato puree

1 cup sour cream

2 cups water

2 bay leaves

Heat oil in large skillet & thoroughly brown rabbit 20-25 minutes salt & pepper while browning. Remove rabbit to large oven ready covered casserole dish. Preheat oven to 350 degrees. Add onion saute til tender, add garlic & cook 2 minutes more. Add onion mix to rabbit. Mix puree, water, sour cream, ginger, turmeric, cumin & curry & pour over rabbit. Add bay leaves & bake 35 minutes. Remove bay leaves & discard.

Suggestion serve on rice & French cut green beans cooked with toasted almond slithers, diced onions, salt, black pepper,& turkey bacon(fried & crumbled) using 1 tbsp grease from cooking & garlic bread

Rabbit Ragu or Alfredo

3 rabbits dressed & cut into serving pieces

2 tsp salt

2 tsp black pepper

2 onions peeled & quartered

3 bay leaves

2 chopped garlic cloves

1 pkg fettuccine or your favorite pasta

2 jars of either Ragu or Alfredo sauce

1 cup sliced mushrooms to your desired size optional

1 tbsp cooking oil

Use boiling pot, add rabbit pieces, salt, pepper,bay leaves, garlic & onion. Cover completely,

bring to boil, cover & cook at medium low for 1 ½ hours. Remove onion, bay leaves & garlic

& discard. Save broth by pouring it through a fine meshed strainer to eliminate rabbit residue

& rinse rabbit off if needed. Use this broth to cook pasta. With rabbit pieces in broth bring to

a soft boil, add pasta & bring back to boiling point, cover, reduce heat to medium & cook 12

minutes. Drain pasta & rabbit add sauce of your choice.  Heat & serve.

Suggestion serve with Waldorf salad & Onion bread Waldorf salad ingredients 1/3 cup mayonnaise,

1 tbsp lemon juice, ½ tsp salt, ¼ tsp black pepper, 2 red apples cored & chopped, ¾ cup thinly slices celery & ¾ cup toasted English walnuts chopped and mix all together.

Home made Ragu sauce

3 cups crushed tomatoes

2 cloves minced garlic

½ cup minced onion

1 tbsp olive oil

2 tsp basil

1 ½ tbsp parsley

1 tbsp oregano

2 tsp sugar

Saute garlic & onion in oil until tender, In a stew pot put all ingredients & simmer for 15-20 minutes stirring often.

Home made Alfredo sauce

½ cup melted butter

1 pint whole cream

2 tsp minced garlic

¼ tsp thyme

¼ tsp basil

¼ tsp oregano

¼ tsp salt

¼ tsp black pepper

2 1/2 cups grated Parmesan cheese

Add cream & butter to large heavy skillet, simmer 2 minutes add all seasonings quickly,

mix well with a whisk add cheese & serve as soon as cheese is melted.

Gingered Rabbit W/ Peanuts

2 rabbits dressed & cut into several pieces

A 3 inch piece of ginger peeled & chopped

1 small onion finely chopped

Soy Sauce 4 tbsp which will be divided

¾ cups roasted, shelled peanuts

4 green onions chopped finely

3 ½ tbsp drained & mashed black beans

3 tbsp cooking oil

2 ½ tbsp diced green chili peppers

1 tbsp sugar

2 tsp butter

1 small jar diced pimento

2 tsp black pepper

1 lb white rice

1 tsp sea salt

Simmer not boil rabbit pieces, onion, ginger, 3 tbsp of soy sauce in large pot with enough water to

cover for 1 hr. Rabbit needs to be tender enough to fall off of bone. Move rabbit to a platter &

sprinkle with pepper. Let cool. Strip meat from bone & cube cut it. Start cooking rice in salted water.

In a wok or large skillet heat oil add black bean paste, butter, green onions, pimento & chili’s stir fry for 2 minutes. Turn off heat add sugar & remaining soy sauce. Combine rabbit, peanuts, & skillet sauce stir & serve on rice.

Suggestion serve with buttered broccoli & blueberry muffins.

Rabbit Normandy (A Stew)

3 rabbits dressed & cut into serving size pieces

¼ cup cooking oil

1 clove garlic minced

1/4 cup malt vinegar

1 bay leaf

1 medium onion chopped

1 cup beef broth (canned)

1 tsp allspice

1 tsp nutmeg

1 small can tomato paste

2 cups tomato or V8 juice

½ cup Italian salad dressing

¼ cup brown sugar

1 tsp sea salt

2 tsp black pepper

8 potatoes peeled & chopped can use sweet potatoes

for a different taste

1 lb bag baby carrots

4 celery stalks chopped, leaves & all

2 cups peas fresh, frozen or canned

2 cups green beans

2 cups whole kernel corn

if okra is in season at 2 pods sliced.

Heat oil to medium in big frying pan or wok, cook rabbit, onion & garlic for 20 minutes browning on all sides, Add Italian Dressing, bay leaf, broth, spices, tomato paste & juice, sugar, salt & pepper, mix well. Add vegetables & water to cover all. Cook on medium low 1 hour or longer until Potatoes & carrots are tender

Suggestion serve with cornbread or hush puppies & fruit salad mix any or all peaches, berries, seedless grapes plums, pineapple nectarines, bananas etc with or without chopped pecans or other nut & with or without whipping cream

Rabbit & Dumplings

2 rabbits dressed & cut into pieces

1 medium onion finely chopped

1 lb baby carrots

3 celery stalks finely chopped

1 small jar of diced pimento

1 tsp salt

1 tsp black pepper

Dumplings

2 cups flour

1 level tsp baking powder

½ tsp salt

2 tbsp soft butter or oil

1 cup milk

Place rabbit pieces, onion, carrot and celery in large pot, add enough water to cover,

bring to boil then cook covered on medium  for 1 full hour. Carefully remove rabbit &

vegetables to a container, strain broth through a fine mesh strainer. You will need about

2 qt of broth okay to add small amount of water or chicken broth. Shred meat off bones.

Add salt & pepper to broth.

Dumplings: combine dry ingredients mixing well, add oil & mix well, add ½ cup of milk

mix well, add ¼ cup mix again add rest as needed until dough forms a uniform soft dough

ball. Bring broth to gentle roll use a teaspoon to cut small cherry tomato size pieces & drop

into broth, they will rise but gently give an occasional stir to prevent sticking. Cook 10 minutes

turn off heat, add shredded rabbit, pimento & vegetables on top & cover, let set for 5 full minutes. Gently stir & serve.

1 can of pre-made biscuits may be used for dumplings pulling or cutting the biscuits into 4-5 or 6 pieces

depending on biscuit size.

Suggestion serve with orange jello containing mandarin oranges, crushed pineapple & maraschino cherries, juice must be considered. Drain well or measure &use instead of water in jello mixing.

Rabbit Gumbo

2 rabbits dressed & cut into serving pieces

1 small onion chopped

1 clove garlic minced

1 green bell pepper chopped

2 tbsp cooking oil

1 tsp sea salt

1 tsp black pepper

1 tsp thyme

1 tbsp turmeric

1 tsp curry

2 tsp Tabasco sauce

¾ cup sliced okra (slice directly before using)

1 lb rice

Add oil to dutch oven & saute onion, green pepper & garlic on medium heat until tender, add

rabbit & enough water to cover & simmer medium low heat covered for 1 ½ hrs. add salt, pepper, thyme, turmeric, curry & Tabasco, simmer uncovered 20 minutes, remove rabbit, while it cools

start rice, debone cutting into bite size pieces, add back, cut okra & add stir in gently, simmer cook

5 minutes, turn heat off & cover, Let set 10-15 minutes, serve over rice.

Suggestion serve with corn on cob, cold slaw & garlic bread

 

Jamaican Rabbit– On The Hot & Spicy Side

2 rabbits dressed & cut into serving pieces

2 ½ tbsp cooking oil

1 tsp salt

2 tsp black pepper

2 bay leaves

2 garlic cloves minced

2 tbsp oregano

2 tbsp paprika (smoked preferably)

2 tsp thyme

1 tbsp turmeric

2 tsp cayenne 2 on hot scale

1 cup crushed tomatoes

1 cup chopped Serrano peppers 1 on hot scale

2 tsp scotch bonnet peppers diced 9 on hot scale

Optional replace hot peppers with milder peppers

1 lb rice

Arrange rabbit & bay leaves in large sauce pot, barely cover with water, bring to boil then reduce & simmer 1 hr removing scum & adding boiling water to keep covered if necessary.

Remove rabbit & strain broth. Re turn broth & rabbit & add remaining ingredients except rice. Mix well & simmer about 20 minutes coating rabbit well. When you put it back on to simmer cook rice

Suggestion serve on rice with greens cooked with salt, pepper, dried onion flakes & malt vinegar &candied carrots- coat carrots with butter & brown sugar when cooked & drained. Garlic bread, sweet corn muffins or onion bread compliment this meal.

Rabbit with Cheese Filled Gnocchi

This is American Gnocchi & not the Italian version.

1 rabbit dressed & cut into cooking sized pieces

2 tsp salt

4 cups chicken broth

1 bay leaf

2 tbsp cooking oil

1 cup fresh morel or other mushrooms sliced

2 garlic cloves minced

1 cup frozen peas

1 cup peeled chopped carrots

1 jar diced pimento

1 tsp black pepper

Dough

1 14 cup flour

2 tbsp parsley

1 egg

1 tsp salt

1 ½ cup ricotta or cream cheese

2 tbsp Parmesan grated

1 tsp nutmeg

1 tsp allspice

Put raw carrots on to boil in enough water to cover cook til tender. Put squirrel, bay leaf & salt in 2^nd sauce pan cover with water, bring to boil & then simmer covered 75 minutes. Mix dough ingredients except for cheeses & blend well. Add flour if needed to make a dough the texture of biscuit dough. Put wax paper down on clean surface & flour well. Add dough & roll into a rectangle cover with cheese, sprinkle with Parmesan. Roll into a log. Slice 1/4-1/2 inch slices of this log. When the timer goes off on the rabbit let it cool & shred it off the bone. Put broth & 2 cups of the carrot water on to boil, add frozen peas cook 3-4 minutes, reduce heat to soft roll & cook Gnocchi 12-15 minutes til done. While they are cooking fry mushrooms & garlic in oil. Add rabbit, carrots, mushrooms, pimento’s, black pepper & mix well. Serve in bowls. Better than dumplings.

Suggestion serve with tossed lettuce & vegetable salad & homemade lemonade. Finish with a dish of mixed fruit sherbet or sorbet.