View Full Version : Rabbit recipes
06-23-2006, 10:37 PM
In the spirit of CA cottontail opener lets see those favorite rabbit recipes of yours!
My Grandpa used to fry rabbit exactly like fried chicken and it was awesome...so use your favorite fried chicken receipe or find one on line. Bubba was telling me the other day they season up the whole cleaned rabbit and throw it on a spit over an open fire (when camping) and it is great. Either way you do it...slightly over cook. http://www.jesseshunting.com/forums/style_emoticons/<#EMO_DIR#>/smiley_stir_pot_ani.gif
06-26-2006, 07:31 AM
I like to season them and then put them into a slow cooker. Just pour a couple cans of Cambells mushroom soup on top.
06-26-2006, 06:39 PM
This recipe requires a few beers on the side due to the lengthy process.....
...........but it's worth it! http://www.jesseshunting.com/forums/style_emoticons/<#EMO_DIR#>/smiley-dancin-red.gif
It should work well with cottontails also.
BODIO'S JUGGED HARE
One Jackrabbit, cleaned, skinned and jointed; liver and heart saved
One cup dry red wine
3 tablespoons butter
½ lb. Bacon chopped into ½” squares
1 celery rib
1 large onion, halved and chopped
¼ lb. Or more of sliced mushrooms
1 or 2 shallots sliced in rings
3 cups of beef stock
¼ teaspoon powdered mace
5 or 6 cloves
bouquet garni of bay leaf, thyme and parsley
1 garlic clove crushed
juice of 1 lemon, plus 2 strips of shredded rind
1 ½ teaspoons melted butted mixed with equal amount of flour
port wine to taste
2 teaspoons currant jelly
brown sugar to taste
Marinate jackrabbit for at least 24 hours turning occasionally. Dry pieces thoroughly, dust with flour, and brown in 3 tablespoons of butter. Place the prepared meat in a covered metal casserole or dutch oven.
In a large skillet fry the pieces of bacon until a good bit of fat appears, then scrape the bacon to one side and add onion, shallots, celery and mushrooms. Brown until they are limp and add to the rabbit. Cut up liver and heart, brown, and add with the bacon to the casserole.
Heat up the beef stock. Add mace, cloves, bouquet garni, garlic, lemon juice and rind. Pour over the jackrabbit. Cover. Place in an oven preheated to 350F and cook for two hours, keeping it covered. Then turn heat down to 225F and cook for at least three more hours. Check the jackrabbit occasionally – the meat should be nearly falling off the bones. If it is becoming dry, add stock or dry wine.
When done, remove the jackrabbit with a slotted spoon and keep warm. Put the casserole on the stove over low heat and add the thoroughly mixed butter and flour to the pot and stir. Add a sufficiency of port and stir. Do not bring to a boil. Add currant jelly and stir. Taste. Add brown sugar if needed. When you have a smooth sauce, pour it over the jackrabbit and serve.
***This is a variation of traditional jugged hare on Maj. Hugh Bertie Cambell Pollard's
version from the Gun Room Guide of 1930***
I've tried something very similar (simplified version) of the QALHNTR's recipe and it's real good. http://www.jesseshunting.com/forums/style_emoticons/<#EMO_DIR#>/smiley_10sign.gif
07-07-2006, 10:26 AM
Chicken fried in beer batter w/ battered and fried onions
Mashed potatoes with gravy
corn on the cob with butter and Old Bay seasoning
Sour dough drop bisquits with butter and honey.
blackberry cobbler with homemade vanilla ice cream.
Sun tea with lots of ice and sugar.
11-07-2006, 08:34 PM
Coues when do we eat? Sounds good.
11-12-2006, 04:12 AM
Diced salt pork- browned in pan, remove meat and save- dredge rabbit pcs. in seasoned flour and brown well in salt pork fat remove rabbit and add some chopped onion, celery, garlic,to pan and simmer 3-5 min-add some white wine(dry),chix stock, minced parsley and simmer 45 min or till meat is tender- adjust seasoning and serve with egg noodles or rice and salad.
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