Rabbit Stew

• 1 rabbit
• 3 Tblsp. butter
• 1 tsp. salt
• 1 cup potatoes (cut like little French fries)
• 1/2 cup celery (cut in strips)
• 1/2 cup carrots (cut in strips)
• 1 sliced onion
• 2 cups broth (from the rabbit)
• 1 cup tomato sauce
• 1/2 cup chopped parsley
• 1/4 cup flour
• 1/4 cup cold water

Cover rabbit with salt water and stew until tender; drain and save broth. When cold, bone it and cut up meat coarsely. Melt butter in frying pan, add potatoes, celery, onion, and carrots. Cover; cook 15 minutes, then add broth and tomato sauce.

Bring this vegetable mix to a boil and add meat, parsley, and salt. Add thickening and let cool for another 15 minutes. Serves 6 if they're not real hungry.

This is better than Hasenpfeffer unless you prefer Hasenpfeffer.

Source: M.U.C.C.

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Hasenpfeffer

• 1 large onion, sliced
• 3 cups vinegar
• 3 cups water
• 1 tablespoon pickling spice
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 2 bay leaves
• 8 whole cloves
• 1 rabbit (2-1/2 lbs.), skinned and cut into serving-size pieces
• 1/4 cup all-purpose flour
• 3 tablespoons butter or margarine
• 1 cup (8 oz.) sour cream

In a large nonmetallic bowl, combine the onion, vinegar, water and seasonings. Add the cut up rabbit; cover and refrigerate for 48 hours, turning occasionally. Remove meat and strain, reserving marinade. Dry meat well; coat lightly with flour. In a skillet, melt butter; brown meat well. Gradually add 2 to 2-1/2 cups of reserved marinade. Cover and bring to a boil. Reduce heat and simmer until tender, about 30 minutes. Remove meat to a warm platter. Add sour cream to pan juices; stir just until heated through. Spoon over rabbit and serve immediately. Yield: 6 servings.

Source: Taste Of Home

Rabbit With Mushrooms And Pearl Onions

• 1 wild or domestic rabbit (1 1/2 lbs.), cut into serving pieces
• Salt and pepper to taste
• 3 Tblsps. bacon fat
• 2 dozen pearl onions, peeled
• 8 to 10 white mushrooms
• 1/2 cup brown veal stock or beef bouillon
• 1 bay leaf
• Pinch of thyme
• 2 Tblsps. butter, softened
• 2 tsp. brandy

Preheat oven to 300 degrees. Season rabbit with salt and pepper. Heat bacon fat in an oven-proof skillet over medium-high heat and brown rabbit, about 5 minutes. Add onions and mushrooms and brown for another five minutes. Remove contents of pan and drain excess fat. Add veal stock or bouillon, bay leaf and thyme, and return rabbit to skillet, setting aside onions and mushrooms. Cover skillet and place in oven for about 75 minutes. Test rabbit with a fork for doneness. Remove rabbit and keep warm.

Add browned onions and mushrooms to skillet and simmer uncovered on top of stove until cooking liquid is reduced to about 1/4 cup, about four to six minutes. Whip butter into liquid in the skillet and add brandy. Add rabbit pieces and turn briefly in sauce, then place on serving plate, pouring sauce over meat. Makes two servings.

Source: Detroit Free Press Tower Kitchen

Braised Rabbit In Wine Sauce

• 2 rabbits, cut into pieces
• Flour
• Salt
• Pepper
• Butter
• 1/4 cup dry white wine
• 1 cup hot water
• 1 cup chopped celery
• 1/2 cup chopped parsley
• 1 bay leaf
• 1/4 tsp. paprika

Roll rabbit pieces in flour. Season with salt and pepper. In a large skillet saute rabbit pieces in 1/2" butter until well browned.

Add remaining ingredients; cover and simmer over low heat until tender, about 1 hour. (add more water to sauce if necessary.) Remove bay leaf before serving. Makes 8 to 10 servings.

Serve with buttered noodles, parsnip sticks cooked in a bit of butter and sugar, lettuce salad, cranberry pie, hot coffee.

Note: In December cook the last of the rabbits in your freezer.

Source: The Farm Journal's Country Cookbook

Rabbit With Vegetable (pressure cooker)

"The gravy almost 'steals the show' "

• 2 (3 to 4 lb.) rabbits
• 1/4 cup flour
• 2 tsp. salt
• 2 tsp. curry powder
• 1/8 tsp. paprika
• Fat for frying
• 8 potaotes, peeled
• 12 whole carrots, peeled
• 2 thick onion slices
• 1 cup hot water
• 1 bay leaf
• 1 cup dairy sour cream

Skin, clean and cut up rabbits. Combine dry ingredients in paper bag; shake rabbit pieces in flour mixture.

Brown meat lightly in hot fat in pressure pan. Add vegetables, water and bay leaf. Cover and cook at 10 lbs. pressure 18 to 20 minutes, or as manufacturer directs. Reduce pressure slowly.

Arrange rabbits and whole vegetables on heated platter.

Thicken liquid for gravy by forcing remaining vegetables through sieve, food mill or blender. Stir in cream; simmer 5 minutes. Serve hot. Makes 8 servings.

Onion-Stuffed Rabbit

"An old-time country favorite way of cooking rabbits and squirrels."

• 1 rabbit (qbout 2 lbs.)
• 1-1/2 tsp. salt
• 1/8 tsp. pepper
• 1-1/2 cup onion slices
• 3 bacon slices

Rub salt and pepper inside rabbit. Stuff with onion slices. Truss. Lay strips of bacon over rabbit.

Wrap in aluminum foil; place in shallow baking pan. Bake in moderate oven (350 degrees F.) 1-1/2 hours. Makes 4 servings.

Source: The Farm Journal's Country Cookbook

Rabbit In Red Wine

• 1 rabbit or wild hare (2 1/2-3 lb. or 1.1-1.4 kg)
• 3 Tbsp. (45 ml) olive oil
• 2 Tbsp. (30 ml) sweet butter
• 2 oz. (57 grams) salt pork, diced
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 2 bay leaves
• 1/4 tsp. (1.2 ml) freshly ground black pepper
• 6 Tbsp. (90 ml) dry red wine
• 1 large, ripe tomato, chopped
• Salt

1. Cut the rabbit or hare into 6 pieces. Wash and dry well.

2. In a Dutch oven, heat olive oil, butter and salt pork. Add onions and cook to medium brown.

3. Add rabbit. Brown 10 minutes, turning once.

4. Add garlic, crumbled bay leaves and pepper.

5. Add wine, stir and cover. Cook 5 minutes.

6. Add tomato and 3/4 cup (177 ml) hot water. Stir and cook slowly, uncovered, about 1 hour. Test for doneness. Do not overcook.

7. If needed, add just a little salt at this point.

8. When rabbit is done, cover and keep warm until serving time. Then spoon sauce over rabbit and your favorite pasta.

Makes 4 servings.

Source: Great Cooking Ideas

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