Rabbit in the Oven Recipes

[Hunt_News]

MISSOURI RABBIT

Mix half saltines (crumbled) and half Parmesan cheese. Roll dressed rabbit in mixture and bake at 325 degrees until done.
NOTE: Some people prefer to wear gloves when cleaning rabbits. If your rabbit acts unusual, or if there is any abnormality of any part of the animal, it may be best to discard the animal and go hunting again.

[Hunt_News]

RABBIT SUPREME

2 (2 lb. each) ready-to-cook wild rabbits

or 1 (4-5 lb.) domestic rabbit
All-purpose flour
1/4 cup salad oil
2 tbsp. butter or margarine
1 cup chopped onions
1 clove garlic, minced
2 tsp. salt
1/4 tsp. pepper
1 cup milk
1 cup sour cream
About 2 hours before serving: Preheat oven to 350 degrees. On waxed paper, coat rabbit pieces with about 1/2 cup flour. In oven-proof 10-inch skillet over med.-high heat, cook rabbit in hot oil and butter or margarine, until browned on all sides. Remove pieces to platter as they are browned.

In drippings, cook onions and garlic until tender (med. heat) -- about 5 minutes. Stir in 1 tbsp. flour, salt, and pepper until blended; gradually stir in milk and cook, stirring constantly, until mixture thickens. Return rabbit pieces to skillet; spoon sauce over pieces. Cover and bake 1 hour and 10 minutes or until rabbit is fork-tender. Remove pieces to warm platter. Stir sour cream into gravy; heat, stirring constantly (do not boil). Serve gravy over rabbit. Makes 8 servings

[Hunt_News]

#1 ROASTED RABBIT
Rub surfaces of rabbit pieces with onion, garlic, and lemon. Stuff if desired. Place on a greased rack in a shallow pan. Brush generously with melted butter or margarine and cover loosely with foil. Roast at 325 degrees F. for 1 to 4 hours. Remove foil during last 1/2 hour to brown.

[Camp Cook]

Itailian Baked Rabbit
Ingredients:


2 Rabbit hindquarters, halved
2 Rabbit loins
1 Jar of mushroom spaghetti sauce
1 Tbsp. minced garlic
1/2 tsp. oregano
1/2 tsp. Basil
1/4 tsp. Creole seasoning
1 - 4 oz. Mushroom pieces and stems, drained
1/4 Cup parmesan cheese
1/2 Lb. Grated mozzarella cheese


Directions:


Rinse rabbit thoroughly in cold water; set aside. In a 9" x 12" baking pan, mix together spaghetti sauce, seasonings, mushrooms and parmesan cheese. Arrange rabbit pieces on top of sauce. Seal pan tightly with foil. bake at 350 degrees for 1 1/4 hours.
Remove foil from pan and top rabbit pieces with mozzarella cheese. Return pan to oven and bake an additional 15 minutes or until cheese is melted and bubbly. Serve over hot angel hair pasta with a salad and toasted garlic bread.

[TubeN2]

1 Rabbit
1/4 c. Butter or bacon grease
1 c. Catsup
1/2 c. Water
2 tbsp. Lemon juice
1 med. Onion, minced
1 tbsp. Worcestershire sauce
1 tbsp. Soy sauce
1 tsp. Parsley
1 tsp. Thyme
1 c. Mushrooms, sliced
1/2 tsp. Chili powder (optional)
Cut rabbit into serving pieces; flour and season to taste with salt, pepper and Italian seasoning. Heat oven to 325 degrees. Brown rabbit in butter or bacon grease until browned evenly. Remove rabbit and place in 2-quart casserole dish. Combine other ingredients in a saucepan; bring to boil. Pour over rabbit. Bake, covered, for 1 1/2 hours or until tender.

[TubeN2]

(Rabbit in Mustard Sauce)

1 fresh rabbit, 2 1/2-3 lb, in pieces
1/3 c peanut oil
1 Tbsp unsalted butter
1/2 c whole-grain mustard
3 c dry white wine
1 c creme fraiche, sour cream, or plain yoghurt
salt to taste
1/4 c fresh minced parsley, for garnish

Preheat oven to 350F.

In an ovenproof pan, heat the oil and butter, and quickly brown
the rabbit. Discard excess oil.

Brush rabbit pieces evenly with mustard, reserving 3 Tbsp for the
sauce. Place rabbit in the oven and bake, covered, for 20 min.
Pour wine over the rabbit and continue cooking, covered another 25
min. Remove the rabbit pieces from the cooking liquid and keep
warm.

Over high heat reduce the reserved coooking liquid by half (about
8-10 min.). Whisk in the creme fraiche, reserved mustard, and
salt. Reduce heat and cook 3-4 min.

Garnish with parsley and serve hot with rice or pasta.

[TubeN2]

2 whole rabbit, about 3 pounds each
1 tablespoon sweet paprika
2 teaspoon chili powder
1 teaspoon oregano
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 tablespoon packed brown sugar
2 12 oz. cans beer
1 small onion diced
2 cloves garlic diced

Rinse inside and out, pat dry. In small bowl, combine spices and sugar, mix well. Rub 1 teaspoon of mixture on inside of each chicken. Rub remaining mixture on rabbit's surface. Open beer can and pour off about half of the beer. Stuff onion and garlic into cans. Ease rabbit over beer cans, feet down, until rabbit is resting on can and legs. Cans must remain upright at all times. Add a handful of soaked hickory chips to the hot charcoal (optional). Place rabbit and beer cans on grill and close lid, leave vents open. Grill for 2 hours, or until legs wiggle easily. Add six to eight briquettes to fire every 30 minutes.
Serves 8.

[TubeN2]

2 rabbits, cut up
3 tbls. butter, melted
3 cloves garlic, minced
1 tsp. Italian seasoning, (marjoram, oregano, thyme)
1 tsp. sage
1/4 tsp. pepper
1/4 tsp. salt
1/4 tsp. paprika

PARMESAN SAUCE
1/2 tsp. minced garlic
1/4 cup chopped onion
1 tsp. olive oil
1 6 oz. can tomato paste
3/4 cup water
1 16 oz. can tomatoes, cut up
1 tsp. sugar
2 tbls. Parmesan cheese
1 tsp. sugar
1 1/2 tsp. oregano flakes
1 1/2 tsp. basil flakes
1/2 tsp. rosemary, crushed
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. marjoram, crushed
1/4 tsp. crushed red pepper

Wash Rabbit and pat dry with paper towels. Place in a greased shallow roasting pan. Brush with melted butter. Rub minced garlic over rabbit. Mix together the Italian seasonings, sage, pepper, salt and paprika; sprinkle over the rabbit. Bake in a 350deg oven for 1 to 1 1/2 hours until tender.
Make sauce. In a medium saucepan cook garlic and onion in olive oil until tender. Add to sauce and simmer, covered for about 1 to 1 1/2 hours. Serve with rabbit.

[TubeN2]

2 Jack rabbits -or- 4 Cottontails
1 Celery stalk, diced
1 Lg. onion, diced
Salt & Pepper
1 pkg. 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.(12 servings)

[TubeN2]

1 Rabbit, boned
1/2 c Flour
1/4 lb. Butter
1 pkg. Prunes
1 can Beef broth
1 can Chicken broth
Salt & White Pepper

Season rabbit pieces with salt and white pepper. Dredge in flour and shake off the excess. Fry in moderately heated butter. Add flour and brown slightly. Add prunes, beef broth and chicken broth. Cover and bake at 375 degrees until meat falls away from the bones. Serve with wild rice.(2 servings)

[TubeN2]

2 to 3 lb. fryer rabbit
1 1/2 tsp. salt
1/4 tsp. pepper
3/4 cup barbecue sauce
1/2 cup water

Season moist pieces of rabbit with the salt and pepper. Place in a shallow baking pan and brush generously with barbecue sauce. Pour water in pan, cover and bake at 350O for about 45 minutes. Turn pieces and brush again with the barbecue sauce. Bake uncovered for an additional 20 to 30 minutes until browned and tender, brushing again with sauce to keep surface moist. Serves 4 to 6.