Tarragon Rabbit

• 2 rabbits, cleaned and cut into serving pieces
• 1/4 cup flour
• 1/4 cup butter or margarine
• 4 tablespoons vegetable oil
• 1 large onion, diced
• 4 carrots, diced
• 3 cups veal or beef stock or bouillon
• 1 cup dry white wine
• 2 tablespoons tarragon, crushed
• 1 tsp. thyme
• 1 bay leaf
• 1 tsp. salt
• 3/4 cup sour cream
• 2 tablespoons flour
• 3 tsp. Dijon-style mustard
• Hot buttered noodles, if desired

Rinse rabbit pieces and pat dry; sprinkle lightly with flour. In large skillet, heat butter or margarine and vegetable oil. Add rabbit, a few at a time, and brown thoroughly. Remove and drain on paper towels. To grease left in pan, add onion and carrots; cook until onion is translucent but not brown. Spoon off any excess grease and return rabbit pieces to skillet. Over the rabbit, pour veal or beef stock or bouillon, wine tarragon, thyme, bay leaf and salt. Cover and simmer over medium heat 45 minutes, or until fork-tender.

In small bowl, combine sour cream, flour and mustard; mix thoroughly. Stir in a small amount of the pan gravy; return sour cream-gravy mixture to skillet and stir until combined. Serve with hot buttered noodles, if desired. Makes six to eight servings.

Source: Detroit Free Press Cookbook

Herbed Rabbit In Wine

• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 2-3 lb. rabbit, cut up
• 2 slices bacon
• 1 large onion, cut into thin wedges
• 1/2 cup dry white wine or vermouth
• 1/2 cup water
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon dried marjoram, crushed
• 1/4 teaspoon dried oregano, crushed
• 2 tablespoons snipped parsley

In paper or plastic bag combine 1/4 cup flour, 1/2 teaspoon salt, and pepper. Add rabbit pieces; shake to coat. In a 10-inch skillet cook bacon till crisp; drain, reserving drippings in pan. Crumble bacon, set aside. Brown rabbit in reserved drippings, about 5 minutes on each side.

Add onion, wine or vermouth, water, lemon juice, 1/2 teaspoon salt, marjoram, and oregano. Cover and simmer about 1 hour or till meat is tender. Sprinkle with parsley and crumbled bacon. Makes 4 servings.

Note: If desired, substitute one 2-3 lb. broiler-fryer chicken, cut up, for the rabbit.

Source: B. H. & G. Italian Recipes

Beer-Braised Rabbit

(Crockpot: 3 1/2 to 4 hours)

• 1 2-to2 1/2 lb. dressed rabbit, cut up OR 1 2-to2 1/2 lb. ready-to-cook broiler-fryer chicken, cut up
• 2 tablespoons cooking oil
• 3 medium, potatoes, peeled and halved
• 3 or 4 carrots, bias-cut in 1-inch pieces
• 1 onion, thinly sliced
• 1 cup beer
• 1/4 cup chili sauce
• 1 tablespoon brown sugar
• 1 clove garlic, minced
• 1/3 cup cold water
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt

Season meat with salt and pepper. Brown on all sides in hot oil; drain. In a crockery cooker, place potatoes, carrots, and onion; place meat atop. Combine beer, chili sauce, brown sugar, and garlic. Pour over meat. Cover; cook on high-heat setting for 3 1/2 to 4 hours. Remove meat. Drain vegetables; reserve cooking liquid. Return meat and vegetables to cooker; cover. Measure liquid; add beer or water if needed, to make 1 1/2 cups. In saucepan slowly blend cold water into flour; stir in reserved liquid and 1/2 teaspoon salt. Cook, stirring constantly, till thickened. Place meat and vegetables on platter. If desired, sprinkle with paprika and garmnish with parsley. Pass gravy. Serves 4.

Source: B. H. & G. Crockery Cooker Cookbook

Sheriff's Fricassee Rabbit

• 2 young rabbits, cut into serving pieces
• 1 pint cold water
• 1 bunch sweet herbs
• 1 medium onion, minced
• pinch of mace
• dash of pepper
• 1/2 lb. salt pork (cut into thin slices)

Soak rabbit in salt water for 30 minutes. Place in a stew pan with all of the ingredients and stew until rabbit is tender. Remove rabbit pieces and place in a dish to keep warm.

Source: Southern Recipes

Creamed Rabbit With Mushrooms

• 2 rabbits, boned
• 1/2 cup flour
• 1/2 tsp. pepper
• Cooking oil
• 1/4 cup diced onions
• 8 large mushrooms, sliced
• 1 pkg. onion soup mix
• 2/3 cup chicken bouillon
• 1 1/2 cup sour cream

Coat rabbit with flour mix. Brown in cooking oil. Saute onions and mushrooms in butter. Add onion soup mix and chicken bouillon and heat. Pour mixture over rabbit. Pour sour cream over top of mixture and stir. Cover and simmer for 1 hour. Serve with hot rice.

Source: 500 Wild Game and Fish Recipes

Quick and Easy Rabbit

• 1 rabbit, cut into pieces
• Flour
• Salt and pepper to taste
• Cooking oil
• 1 can golden mushroom soup
• 1/2 soup can water

Cut rabbit into pieces. While wet, coat each piece with flour and salt and pepper. Brown in frying pan that can be put into oven. Pour soup over rabbit and add 1/2 soup can of water. Cover, place in oven at 350 degrees F. for 1 hour.

Source: 500 Wild Game and Fish Recipes

Fried Rabbit

• 2 rabbits
• 2 egg yolks, slightly beaten
• 3 cups milk
• 1 1/4 cup flour
• Salt and pepper
• 1/2 cup fat
• parsley
• Currant jelly

Orange Sauce

• 2 tablespoons flour
• 1/4 cup water
• 1 cup orange juice
• Salt and pepper
• 1 teaspoon grated orange rind
• 1 tablespoon brown sugar

Wipe rabbit dry, cut into servings. Combine egg yolk and milk and stir gradually into flour. Add seasoning and beat until smooth. Dip rabbit into batter and fry about 15 minutes or until done. Brown on all sides. Cook at reduced heat and turn often.

Serve on platter wtih creamed gravy.

To make gravy use the drippings, flour, and milk, and season to taste. Add chopped parsley and 2 teaspoons currant jelly.

You may also serve fried rabbit wtih orange sauce. To make the sauce, combine all ingredients and mix.

Source: 500 Wild Game and Fish Recipes

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