Rabbit Breakfast Sausage

• 1 dressed rabbit (6 lbs.) cut up
• 2 tsp. salt
• 1-1/2 tsp. rubbed sage
• 1-1/4 tsp. white pepper
• 3/4 tsp. ground nutmeg
• 1/2 tsp. ground cinnamon
• 1 cup finely chopped peeled tart apple
• 2 Tbsp. cooking oil

In a bowl, combine the first 6 ingredients; mix well. Cover and refrigerate overnight. In a meat grinder or food processor, process the mixture in small batches until coarsely ground. Stir in apple. Shape into 16 patties, 3 in. each. Heat oil in skillet; cook patties over medium heat for 5 minutes on each side or until sausage is browned and inside is no longer pink. Yield: 8 servings.

Source: Taste Of Home

Rabbit With Tarragon Sauce

• 1/2 cup all-purpose flour
• 2 tsp. dried tarragon
• 1-1/2 tsp. salt
• 1 tsp. pepper
• 2 rabbits (2 to 2-1/2 lbs. each), cut up
• 1/4 cup butter or margarine
• 1/4 cup cooking oil
• 2 cups chicken broth

In a resealable plastic bag, combine flour, tarragon, salt and pepper. Add the rabbit pieces, one at a time, and shake well. In a large skillet, melt butter; add oil. Saute the rabbit pieces, a few at a time, until browned. Add broth; cover and simmer for 50-60 minutes or until tender. Thicken the pan juices if desired. Yield: 8 servings.

Source: Taste Of Home

Barbecued Rabbit

• 2 rabbits, quartered
• 1 cup olive oil
• 1/4 cup red wine
• 1/4 cup vinegar
• 2 cloves garlic, minced
• 1 small onion, minced
• Juice of 1/2 lemon
• 4 Tbsps. A-1 sauce
• 5 Tbsps. ketchup
• 1/4 tsp. cayenne pepper
• 1/4 tsp. black pepper
• Dash of Tabasco sauce

In a medium saucepan, combine everything except the rabbit. Mix well and simmer for about 20 minutes, stirring frequently.

Cook the quartered rabbits on a medium-hot grill, basting generously every 5 minutes with the sauce mixture, turning frequently. This should take about 40 to 50 minutes. Make sure to use up all the sauce because this is the what makes the recipe.

Spicy Braised Rabbit

• 1 (2-1/2 to 3 lb.) frozen rabbit, thawed and cut into serving pieces
• 1/2 tsp. salt
• 1/3 cup all-purpose flour
• 3 Tbsp. bacon drippings
• 1 cup onions, finely chopped
• 1 clove garlic, minced
• 1 cup dry red wine
• 1 cup water
• 1 Tbsp. instant chicken bouillon
• 1 Tbsp. currant jelly
• 10 black peppercorns, crushed
• 1 small bay leaf
• 1/4 tsp. dried rosemary leaves, crushed
• 1/8 tsp. dried thyme leaves
• 2 tsp. lemon juice
• 3 Tbsp. water
• 2 Tbsp. flour

Rub salt into rabbit pieces. Coat with flour and shake off excess. Heat bacon drippings in a large Dutch oven. Brown rabbit, a few pieces at a time in bacon drippings. Remove rabbit with tongs and set aside.

Cook and stir onions and garlic in remaining fat in Dutch oven until onions are golden. Stir in wine and stock. Heat to boiling.

Stir in jelly, peppercorns, bay leaf, rosemary and thyme. Return rabbit to Dutch oven. Heat to boiling, reduce heat, cover and simmer until rabbit is tender, about 1-1/2 hours.

Remove bay leaf and discard. Place rabbit on warm platter; keep warm while preparing the sauce.

Stir lemon juice into liquid in Dutch oven. Combine flour and water in a cup and stir slowly into liquid in Dutch oven. Heat to boiling, stirring constantly. Boil and stir 1 minute. If sauce is too thick, stir in additional water until desired consistency.

Note: Rabbit or hare can be cooked by using any recipe calling for chicken. It is especially good in highly seasoned dishes, such as curries.

Source: Great Cooking Ideas

Rabbit Dijon

• 2 rabbits or chickens, cut in serving pieces
• Salt
• Pepper
• 1 cup all-purpose flour
• 8 tablespoons butter, divided
• 1/4 cup brandy or chicken broth
• 1 cup chopped green onion
• 1/2 cup chopped parsley
• 1 pound fresh mushrooms, sliced
• 2 tablespoons Dijon mustard
• 1 pint sour cream
• Parsley for garnish

Sprinkle rabbit/chicken with salt and pepper; roll in flour. Melt 4 tablespoons butter in a large skillet; brown meat pieces and remove to roaster. Add the brandy/broth juices to pan juices. Scrape browned bits from bottom and sides of skillet; pour over meat. Saute onion, parsley and mushrooms in remaining butter. Pour vegetable mixture over meat; cover and bake at 350 degrees F. for one hour. Remove meat pieces to warm platter; stir mustard and sour cream into liquid in roaster pan and heat. Pour sauce over meat on platter. (Mustard and sour cream may also be stirred into onion, parsley, mushroom and liquid and baked as above.) Yield: 8 servings.

Source: The Best Of Country Cooking

Fried Rabbit With Sweet Mustard

("A simple and delicious rabbit preparation, this is great hot but perhaps even better cold as an unusual variation on cold fried chicken. The honey mustard add a special sharpness.")

• 1 rabbit (3 to 3-1/2 lbs.), cut into 8 pieces
• 2 large eggs
• 1/2 cup honey mustard, plus additional for dipping
• 1-1/2 cups unbleached all-purpose flour
• 1 tablespoon salt
• 2 teaspoons freshly ground black pepper
• 1 tablespoon paprika
• 1/2 cup (1 stick) unsalted butter
• Chopped fresh Italian parsley (garnish)

1. Rinse the rabbit pieces and pat dry.

2. Beat the eggs and 1/2 cup mustard in a shallow bowl. In a second shallow bowl, mix the flour, salt, pepper, and paprika.

3. Dip each rabbit piece first in the egg mixture and then coat with the flour mixture.

4. Melt the butter in a skillet large enough to fit all the rabbit pieces in a single layer over medium heat. Add the rabbit and brown well on all sides. Reduce the heat to low and cook covered, turning the pieces occasionally, until tender, about 30 minutes,

5. Transfer the rabbit to a warmed serving platter, sprinkle with parsley, and serve with additional honey mustard for dipping. If you wish, refrigerate the rabbit and serve cold.

4 portions.

Source: The Silver Palate Good Times Cookbook

Rabbit Skillet Dish

• 1 large rabbit, cut up
• 1 quart tomato juice
• 1 quart water
• 1/2 tsp. black pepper
• 1/2 tsp. sage
• 1 bay leaf
• 1/4 cup brown sugar
• Butter
• 1 large onion, minced
• 1/4 cup chopped celery
• 1/4 cup chopped carrot
• 1/4 tsp. sweet basil
• Flour
• Cornmeal

In a large bowl, combine rabbit, tomato juice, water, pepper, sage, bay leaf, and brown sugar. Cover; refrigerate overnight.

Heat butter (enough to be quite liquid) in iron skillet. Add vegetables and basil. Simmer until vegetables are tender. Set vegetables aside.

Roll rabbit in combined flour and cornmeal; brown quickly in hot skillet. Add enough strained marinade to cover rabbit. Put vegetables back in and cover. Cook until rabbit is tender.

Source: Home Cooking: Dec. '94

MORE>>

HOME