1.5 to 3 lb. rabbit (the smaller the more tender)
bottle of creamy Italian dressing
Disjoint and pierce meat deeply. Place meat in bowl or Ziploc bag- pour dressing
over meat. Marinate, refrigerated for 24-48 hours. Drain meat well and discard
dressing. Add damp chunks of mesquite to cooking fire 5 min. before adding meat
for a really delicious flavor. Meat is done when it just turns white at the
bone- overcooking will toughen it.
Easy Crocked Bunny
2-5 lb. rabbit
Cream of Chicken & Mushroom soup
1/4 cup water, wine or beer
pkg of fresh whole button mushrooms
This is a no-wqtch, no-brainer. Stuff rabbit in a crockpot, add soup &
liquid. Rinse and quarter mushrooms, put in pot. Come back in about 7 hours.
Serve. Simple! (You can substitute tough meats like older rabbits, jackrabbits,
or even an old stew hen. Cook s-l-o-w-l-y.)
By the way- when dressing small game look for white objects near the intestines
(about the shape & size of a pea). These are tapeworm larvae. Remove em- and
cook the meat very well (180 degrees)!
Rule of thumb- all internal organs should be smooth! Wrinkles, indentations,
off-color areas, spots, and odd bumps are all signs of disease. If in doubt,
throw it out.
