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SMOTHERED RABBIT
Dress and cut 1 rabbit into pieces, dredge with seasoned flour, saute in 3 tablespoons of drippings or butter until brown. Cover thickly with sliced onions, cover with 1 cup sour cream. Cover tightly and simmer for 1 hour in the cream. Cover skillet tightly and simmer for 1 hour or bake until tender (1 hour or more) at 300 degrees.
RABBIT ALMANDINE
1 dressed rabbit cut in pieces
1/3 cup flour
1/4 cup oil
1 1/2 tsp. salt
1 tsp. pepper
1 cup chicken stock
1/2 tsp. rosemary
1 tsp. lemon rind
1 med. onion, cut into rings
1/4 cup water
1/2 cup sour cream
Water
1/4 cup toasted slivered almonds
Coat rabbit pieces with flour (reserve remaining flour). Brown in heavy hot skillet, sprinkle with salt and pepper. Pour chicken stock with rosemary, lemon rind, and onion over rabbit. Simmer 45 minutes. Remove rabbit pieces to warmed platter. Combine reserved flour with water and stir into broth until sauce is thick. Stir in sour cream and almonds; pour over rabbit.
EASY RABBIT STEW
1 frozen dressed rabbit
1 large onion, cut-up
1 small green pepper, cut-up
1-2 stalks celery, sliced
2 cloves garlic, chopped
Salt and pepper
1/2 tsp. oregano
1 tbsp. dried parsley
1-2 carrots, cut-up
3 tbsp. catsup or tomato paste
Cayenne pepper to taste
1 cup liquid (white wine, cider, tomato sauce, or water)
Marinade: (either/or)
1. 1/2 cup vinegar, 2 tbsp. salt, 2 cloves garlic--
minced, and cold water to cover.
2. 1 cup dry vermouth, 1 bay leaf--
crumbled, and 3 tbsp. fresh lemon juice.
Defrost rabbit meat overnight in one of the marinades above. Brown rabbit with vegetables in hot skillet for 5-10 minutes. Place rabbit and other ingredients in crock pot. Cover and cook on low 8-10 hours. Serves 4-6.
SWEET-SOUR RABBIT
Rabbit (2 1/2 lbs.), ready to cook
2 tbsp. cooking fat or oil
1 cup pineapple juice
1/4 cup vinegar
1/2 tsp. salt
1 cup pineapple pieces
1 med. green pepper, thin half slices
1 1/2 tbsp. cornstarch
1/4 cup sugar
1/2 cup water
Flour, salt, and pepper
Cut rabbit into serving pieces. Roll in mixture of flour, salt, and pepper. Heat fat or oil in a heavy pan; brown rabbit pieces on all sides over moderate heat. Add pineapple juice, vinegar, and salt. Cover pan; cook over low heat 40 minutes or until meat is tender. Add pineapple and green pepper; cook a few minutes longer. Mix cornstarch and sugar and stir into water. Stir this mixture gradually into liquid in pan and cook slowly about 5 minutes. Serves 6.
2 (2 lb. each) ready-to-cook wild rabbits
or 1 (5-6 lb.) domestic rabbit
1 cup water
2 cups dry red wine
1/2 tsp. thyme leaves
2 cups sliced onions
2 bay leaves
1 tbsp. pickling spice
1/2 tsp. coarsely ground pepper
1/2 tsp. salt
3/4 cup all-purpose flour
6 bacon slices
1 tsp. sugar
Day before serving: In a large bowl, pour 1 cup water and 2 cups dry red wine over rabbit pieces. Add next 6 ingredients. Cover and refrigerate overnight, turning pieces occasionally. About 3 hrs. before serving:
1. In 12-inch skillet over medium heat, fry bacon until crisp; drain on paper towels; reserve drippings in skillet.
2. Meanwhile, remove rabbit pieces from wine mixture; reserve mixture. Pat pieces dry with paper towels. On waxed paper, coat rabbit pieces with flour. Reserve remaining flour for gravy. Over med. heat, in hot bacon drippings, cook a few pieces of rabbit at a time. Brown on all sides and remove to platter as they brown. Pour remaining drippings from skilled and return rabbit to skillet.
3. Crumble bacon over rabbit. Strain wine mixture, discarding seasonings; stir in sugar; pour over rabbit and heat to boiling. Reduce heat to low; cover and simmer 2 hours or until rabbit is fork-tender.
4. Remove rabbit to warm platter. Stir in remaining flour to make gravy. Stir well and add water as needed. Continue cooking gravy a few minutes, stirring until smooth; serve over rabbit. Makes 6 servings.
FRIED RABBIT #1
2 wild rabbits
Water
Juice of 1 lemon
Salt, pepper, and nutmeg
Egg, beaten
Bread crumbs
Fat for frying
Parsley
Green peas
Toast
Dress and disjoint 2 rabbits. Wipe clean and parboil 10 minutes in water containing lemon juice. Drain. Season with salt, pepper, and very little nutmeg. Dip in beaten egg, then in very dry bread crumbs. Fry in deep fat (have the fat hot enough so a 1-inch cube of bread is brown in 60 seconds). Drain free of fat by holding each piece on a fork over the pan. It makes them crispy and leaves no fatty taste. Place cooked meat on a hot dish, garnish with parsley and serve with green peas and toast. Plan to serve as many people as you would from the same weight of chicken.
RABBIT WITH CREAMY WINE SAUCE
1 rabbit (1 1/2 to 2 lbs.)
2 slices bacon
1 cup bias-sliced celery
1 med. onion, sliced
2 cloves garlic, minced
1/2 cup dry white wine
1/2 cup chicken broth
1 tsp. dried oregano, crushed
1/4 tsp. dried marjoram, crushed
1 bay leaf
1/2 cup whipping cream
2 tbsp. snipped parsley
Cut across rabbit just below the front legs. Cut across rabit just above the back legs. Cut through backbone to halve the pieces with fron and back legs attached. You should have 5 pieces. Rinse rabbit; pat dry.
In a 10-inch skillet cook the bacon until crisp and brown. Remove, drain on paper towels, reserving pan drippings in skillet. Crumble bacon and set aside.
Cook rabbit in pan drippings for 10 minutes, turning after 5 minutes to brown evenly. Remove rabbit, reserving drippings.
Cook celery, onion, and garlic in pan drippings until tender. Slowly add the wine, chicken broth, oregano, marjoram, and bay leaf. Bring to boiling, scraping up the bacon bits. Add the rabbit. Reduce heat; cover and simmer about 45 minutes or until rabbit is tender and easily pierced with a fork. Turn rabbit once during cooking. Transfer rabbit and vegetables to a platter and keep warm.
Measure pan juices; reserve 3/4 cup and return it to skillet. Add cream. Bring to boiling and reduce heat to medium. Cook and stir about 6 minutes or until the cream thickens slightly. Pour thickened sauce over the braised rabbit. Sprinkle rabbit with the crumbled bacon and parsley.
RABBIT WITH DARK RAISIN GRAVY
1 to 2 rabbits cut into quarters
1/2 cup vinegar
2 tsp. salt
1 tbsp. minced onion flakes or 1 sm. onion, chopped
4 whole cloves
2 bay leaves
1/2 tsp. allspice (optional)
1/2 cup dark raisins
1/4 cup brown sugar
Place rabbit pieces in deep pot and cover with cool water. Add 1/4 cup of vinegar to water and bring to a boil. Let boil 5 minutes. THROW THIS WATER AWAY! Again, cover rabbit with cool water and add 1/4 cup vinegar, 2 tsp. salt, onion, cloves, bay leaves, and allspice. Cook until almost tender and then add raisins and brown sugar. Continue cooking until rabbit is tender and done. Remove rabbit from pot and thicken liquid with a paste of flour and water. Replace rabbit in thickened gravy and heat just before serving.
FRIED RABBIT #2
1 rabbit, cut into serving-size pieces
1 cup flour
1/4 tsp pepper
1 tsp. salt
1/4 cup water
4 tbsp. fat
1 tsp. vinegar
1 onion, chopped
Roll rabbit in mixture of flour, salt, and pepper. Brown in fat. Add water, onion, and vinegar. Cover and simmer until tender. Remove cover the last 10 minutes to brown
FRIED RABBIT #3
2 rabbits, (4-6 lbs. meat) cut up
2/3 cup all-purpose flour
1 tsp. paprika
3/4 cup salad oil
1 1/2 tsp. salt
Pepper
About 1 1/2 hours before serving:
On waxed paper, combine flour and paprika; use to coat rabbit pieces. In 12-inch skillet over medium-high heat, in hot salad oil, cook rabbit, a few pieces at a time, until browned on all sides. Remove pieces to platter as they are browned. When all pieces are browned, return to skillet; sprinkle with salt and pepper. Reduce heat to low; cover and cook 45 minutes or until rabbit is fork-tender. (Wild rabbit makes 6 servings; domestic rabbit makes 8 servings.)
1 three pound rabbit
6 small onions, chopped
1 bay leaf
˝ cup chopped celery
2 tsp. salt
2 cups diced carrots
3 raw potatoes, cut up
3 tbs. flour
1 tbs. chopped parsley
Clean rabbit and soak in salted water. Drain, disjoint it in pieces for serving and place in a large kettle with onions, bay leaf, celery and salt. Cover with cold water and cook slowly until tender, about two hours. Add chopped carrots and potatoes and continue cooking until these vegetables are done. Smooth flour with a little cold water and add slowly. When thickened, add chopped parsley and serve.
1 fat young jack rabbit 3/4 cup cooking oil 2 cups corn hominy 2 sweet peppers, cut in half and seeded 2 medium onions 6 carrots, cut up 1 large onion, chopped 1/2 tablespoon chili powder 1 1/2 cups flour 4 teaspoons salt Cut the jackrabbit up into serving size pieces. 2. Pour the oil into a large kettle or Dutch oven and heat until the oil is smoking slightly. 3. Put in the jackrabbit pieces and brown on all sides. 4. Now drain off the extra oil. 5. Add a little water to the kettle and simmer for 2 hours. 6. Then put in the vegetables and simmer until the carrots are done.
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
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.
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.
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
Serve this with parsleyed potatoes or egg noodles. Drink stout or red wine with the meal.
4 slices bacon
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 (3 to 3 1/2 pound) rabbit, cut up
8 ounces fresh mushrooms, cut into halves
1 (16 ounce) jar whole onions, drained
1/2 teaspoon dried thyme leaves
1 bay leaf
1 (12 ounce) bottle Irish stout or dark beer
2 tablespoons cold water
1 tablespoon cornstarch
Minced parsley
Fry bacon in Dutch oven until crisp. Remove bacon and reserve. Reserve fat in Dutch oven.
Mix flour, salt, pepper and paprika. Coat rabbit pieces with flour mixture. Heat bacon fat until hot. Cook rabbit over medium heat until brown on all sides, about 15 minutes.
Add mushrooms, onions, thyme and bay leaf. Pour stout over rabbit and vegetables. Crumble reserved bacon over mixture. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of rabbit are done, about 1 hour.
Remove rabbit and vegetables to warm platter; keep warm. Remove bay leaf. Heat stout mixture to boiling. Mix water and cornstarch; stir into stout mixture. Boil and stir 1 minute.
Pour sauce over rabbit and vegetables. Sprinkle with parsley.
Yields 6 servings.
1/2 cup (1 stick) butter
6 shallots, sliced
1 rabbit, cut up
3 tablespoons flour
1 cup cold water
Bouquet garni (3 sprigs parsley, pinch of thyme,
2 large garlic cloves)
Several baby carrots, cooked
3 tablespoons red wine, preferably port or Madeira (optional)
Put into heavy skillet 2 rounded tablespoons clarified butter and melt over low flame. Add 3 or 4 of the shallots and the pieces of rabbit. Do not flour rabbit. Cook rabbit until it is a golden color, about 5 minutes.
Remove from skillet and set aside along with juice.
Add 1 to 3 more rounded tablespoons clarified butter; melt, then add 3 tablespoons flour. Make a paste, add 1 cup cold water; stir until well blended and thick. Add bouquet garni. Add pieces of rabbit with juice. Taste and season. Add more shallots, if desired, salt and pepper. Add cooked baby carrots. Add enough tepid water to cover and red wine. Bring to a boil. Cover and simmer about 1 hour.
1 small onion, chopped
1 small green bell pepper, chopped
1/4 cup vegetable oil
1 dressed rabbit (about 3 pounds), cut into pieces
1/2 pound smoked sausage, halved and cut into 1/4-inch slices
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 cup sliced okra
Hot cooked rice
In a Dutch oven, sauté onion and green pepper in oil until tender. Add rabbit and enough water to cover. Cover and simmer for 1 1/2 to 2 hours or until meat is very tender.
Add sausage, salt, thyme, pepper and cayenne. Simmer, uncovered, for 15 to 20 minutes. Remove rabbit; cool.
Debone and cut rabbit into bite-size pieces; return to pan. Stir in okra; bring to a boil. Serve in bowls over rice.
Yields 4 to 6 servings.
1 rabbit, cut into serving-size pieces
1/2 cup flour
1/4 tsp pepper
1 tsp. salt
1/4 cup water
4 tbsp. fat
1 onion, chopped
Roll rabbit in mixture of flour, salt, and pepper. Brown in fat. Add water, and onion. Cover and simmer until tender. Remove cover the last 10 minutes to brown.
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