| Cottontail Rabbits Proper field dressing is essential to maintaining the flavor and quality of the meat. Take care not to puncture the bladder, intestines or stomach. Once the body cavity is empty pack it with snow if possible and let it cool for a few minutes. If the bunny had a few fleas they will leave now which is better than in your game bag or at home. Shake out the snow and put the rabbit in your game pouch. Rabbit can be a little dry and tough depending on age. It can also be difficult to get every strand of hair off of the meat. So I recommend par boiling before adding the meat to any baking or frying recipes. This will moisten and tenderize the meat, while floating any loose hairs to the surface where they can be easily skimmed off. Fur and BB's are a big turn off to anyone who has never eaten wild game. Take care to serve the best pieces to non hunting friends. |
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| Rabbit Soup Ingredients: Rabbit, mushrooms, potatoes, carrots, celery, cauliflower, broccoli, onions, 1 bay leaf, 4 teaspoons of salt, 1/4 teaspoon of black pepper and 2 bullion cubes. Chop all ingredients into soup size pieces. Add equal amounts of all ingredients to 6 cups of water and simmer for 1 hour. Prepare 4 ounces of your choice of noodles and add to the soup after 1 hour. |
| Plugsplus your Sporting Goods Alternative. |
| Red Wine Rabbit 1 rabbit cut into serving size pieces 1/2 cup of flour 1 teaspoon of salt 1/2 teaspoon course ground black pepper 2 tablespoons of olive oil 1 tablespoon of butter 6 to 8 small peeled boiling onions 4 cloves of minced garlic 1 bay leaf 1/4 teaspoon thyme 1/4 teaspoon of rosemary Small can of mushrooms 1 cup of dry red wine 1 cup of beef stock Salt & pepper rabbit, then dredge in flour. Heat the oil and butter in a large skillet and brown the rabbit pieces on all sides. Set the rabbit pieces aside and brown the onions and garlic in the same pan. Now add the bay leaf, thyme, rosemary and mushrooms and sauté for a few minutes. Pour in the wine and beef stock and bring to a boil. Stir, scraping the bottom to mix in residue. Place rabbit back in pan and simmer for 30 minutes. Remove rabbit to plate and drizzle with sauce from pan. |
| Dutch Oven Rabbit 1 rabbit cut into serving size pieces Salt water Pancake mix Salt & pepper 1 cup of water 1/2 cup melted margarine 3 tablespoons of chicken bouillon ( combine with water) 1 medium onion Soak meat in salt water for 3 hours. Salt & pepper rabbit, then dredge in pancake mix. Heat the butter in a large skillet and brown the rabbit pieces on all sides. Place rabbit in a dutch oven with the water, bouillon and onion. Bake at 300 for 3 hours. |
| Rabbit de' Beer 1 rabbit cut into serving size pieces 1/4 teaspoon of rosemary 1/2 cup chopped green onion 1 teaspoon salt 1/2 teaspoon coarse ground pepper 1/2 teaspoon sweet basil 3 cups of water Can of stewed tomato's 2/3 can of beer Soak rabbit over night in water, rosemary, green onions, sweet basil, salt and pepper. Brown the rabbit in olive oil. Then place in roasting pan with stewed tomato's and 2/3 can of beer. Cook at 325 for 2 hours. |
| Depression Cottontail 1 rabbit cut into serving size pieces 1/4 teaspoon of thyme Salt 1/4 teaspoon marjoram 1/2 cup of bacon drippings All purpose flour Salt rabbit and place in refrigerator over night. Roll rabbit in flour twice and brown well in bacon fat. Remove from skillet and place in casserole dish. To the grease in the skillet add enough water and flour to make gravy to cover rabbit pieces. Stir the thyme and marjoram into the gravy and pour over the rabbit. Bake at 350 for 2 hours. |
| Marry It !! Rabbit 1 rabbit cut into serving size pieces 1/4 cup of flour Dash of pepper 1/2 cup light cream 2 slices of crumbled bacon 1 tablespoon of mustard 8 small peeled boiling onions 2 egg yolks 1/4 teaspoon ground nutmeg 1/4 teaspoon of thyme 1/4 teaspoon of salt 2 tablespoons of snipped parsley 1 bouillon cube Combine flour, nutmeg and pepper then dredge rabbit pieces. Cook bacon and set aside. Brown the rabbit pieces on all sides in the bacon drippings. Now add the onions, beer, crushed bouillon cube, thyme and crumbled bacon in the same pan. Cover and simmer for 60+ minutes. Remove the rabbit, onions and bacon to a holding platter in a warm oven. Strain the pan juices adding water if needed to make 1/2 cup of liquid. Pour the juices into a small sauce pan. Now add the cream, egg yolks, mustard, salt and pepper into the juice pan and simmer to thicken. Do not boil. Pour sauce over meat and sprinkle with parsley. |
| Playboy Bunny - It's Hot!! 2 cottontail rabbits cut into serving size pieces 2 large carrots 2 large potatoes 1 clove of garlic 1 16 oz. Can of Dark Beer 1 hot jalapeno pepper 1 can of lobster paste 1 can of clams Raisins Stick of butter 1 teaspoon of real maple syrup 1 teaspoon of soy sauce 2 tablespoons of flour 4 onions - hot is good! 1 egg yolk 1 can of tomato paste 1 table spoon of Dijon mustard 1 tablespoon of brown sugar Salt & pepper Pinch of thyme Pinch of rosemary Brown the rabbits in butter. Add 6 ounces of beer and simmer for 30 minutes. Slice the onions, carrots and potatoes into 1 inch chunks and sauté with the remainder of the beer in a large sauce pan. Dice the jalapeno and add in the crushed garlic, pepper, salt, tomato paste, mustard, egg yolk, sugar and other spices to the vegetables. To the rabbit add in the clams and lobster paste, including all juice, and simmer 15 minutes. In a large stew pot, combine the sauteed vegetables and the clam rabbit mixtures. Add the raisins, maple syrup, soy sauce and flour. Heat on low until all ingredients are tender. |
| Cottontail Stew 1 rabbit cut into serving size pieces 6 small white onions 1.5 cups of chopped celery 1 bay leaf 5 teaspoons of salt 1/2 teaspoon pepper 2 quarts of water 2 cups of diced potatoes 2 cups of sliced carrots 1/2 lb. of mushrooms 1/2 cup of flour 1/2 cup of water Place the first 7 ingredients in a large kettle. Cover and simmer for 2 hours. Add the potatoes, carrots and mushrooms and simmer, covered for another 45 minutes. Blend the flour & water and add to the stew. Cook until thickened. |
| Pressure Cooked Cottontail 1 rabbit cut into serving size pieces All purpose flour Olive oil 1 can of mushroom soup 1/4 cup white wine 1/8 cup of water 1 sliced medium onion Dash of Worcestershire sauce Salt and pepper 1 bay leaf Roll rabbit in flour and brown in the oil in an open pressure cooker. In a mixing bowl combine the mushroom soup, wine, water, onions, Worcestershire sauce, salt, pepper and bay leaf. Pour over the rabbit in the cooker. Cooks for 30 minutes depending on the cooker. |
| Rabbit Pot Pie 1 rabbit cut into fit in pan 1 large cooked carrot - diced 1small onion - finely chopped 1/4 cup of peas 3 tablespoons of corn starch 1/2 stalk of chopped celery 1 small potato - peeled & cubed 1/2 teaspoon of rosemary 1/2 teaspoon of thyme 1 bay leaf 1 teaspoon of salt Pastry for 2 crest pie Cover the rabbit with water and bring to a boil. Reduce heat to a simmer and add the bay leaf. Simmer until tender. About an hour. Remove rabbit, let cool and debone. Line the bottom of a pie plate with pastry. In a bowl, mix together the rabbit, carrot, onion, peas, potato, rosemary, thyme and salt. Take 1/2 cup of the rabbit stock and mix with the corn starch. Add this to the rest of the stock and heat until a thick gravy forms. Remove the bay leaf. Put the meat and vegetables into the pastry lined dish. Spoon the gravy over the top until it comes 1/2 way up in the dish. Cover the top with the crust and crimp the edges. Cut two slits in top crust. Cook at 325 until the crust is brown. Let cool and serve. |