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Rabbit Recipes
Grilled Rabbit #1
1 fryer rabbit, cut up
1/2 cup lemon juice
3/4 cup butter
2 tsp. salt
2 tsp. summer savory
1 tsp. paprika
1 tsp. dry mustard
1/4 tsp. pepper
Marinate rabbit in lemon juice for at least three hours in refrigerator. Melt butter in saucepan and add remaining ingredients. Grill rabbit 5 to 7 inches from coals being careful that fire is not too hot. Brush with butter mixture and grill 40-45 minutes, turning frequently until golden brown and tender.
(Note: Since rabbit has so little fat in the meat, it must be cooked over low heat or it will be tough. If you can hold your hand near the grill for a count of 3-5 seconds, the fire should be about the correct temperature). |
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Grilled Rabbit #2
2 to 3 lb. fryer rabbit, cut into serving pieces
1 tsp. salt
1/4 tsp. pepper
1/2 cup cooking oil
1/2 cup sherry wine
1 1/2 tsp. seasoned salt
Season moist pieces of rabbit with salt and pepper. Place over medium hot bed of coals. Make sauce by mixing cooking oil, sherry wine and seasoned salt together. Keep rabbit well basted with this sauce, turning pieces frequently. Cook for about 1 hour or until tender. You may use your own favorite barbecue sauce also, just add some oil to it to help keep the rabbit moist. Make sure the charcoal isn't too hot; rabbit needs slow cooking . Serves 4 to 6. |
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Beer-butt Rabbit Barbecue
2 whole rabbit, about 3 pounds each
1 tablespoon sweet paprika
2 teaspoon chili powder
1 teaspoon oregano
1 teaspoon salt
1 teaspoon black pepper |
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 tablespoon packed brown sugar
2 12 oz. cans beer
1 small onion diced
2 cloves garlic diced |
Rinse inside and out, pat dry. In small bowl, combine spices and sugar, mix well. Rub 1 teaspoon of mixture on inside of each chicken. Rub remaining mixture on rabbit's surface. Open beer can and pour off about half of the beer. Stuff onion and garlic into cans. Ease rabbit over beer cans, feet down, until rabbit is resting on can and legs. Cans must remain upright at all times. Add a handful of soaked hickory chips to the hot charcoal (optional). Place rabbit and beer cans on grill and close lid, leave vents open. Grill for 2 hours, or until legs and wings wiggle easily. Add six to eight briquettes to fire every 30 minutes. Serves 8. |
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Parmesan Rabbit
2 rabbits, cut up
3 tbls. butter, melted
3 cloves garlic, minced
1 tsp. Italian seasoning, (marjoram, oregano, thyme)
1 tsp. sage
1/4 tsp. pepper
1/4 tsp. salt
1/4 tsp. paprika
Parmesan Sauce
1/2 tsp. minced garlic
1/4 cup chopped onion
1 tsp. olive oil
1 6 oz. can tomato paste
3/4 cup water
1 16 oz. can tomatoes, cut up
1 tsp. sugar
2 tbls. Parmesan cheese
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1 tsp. sugar
1 1/2 tsp. oregano flakes
1 1/2 tsp. basil flakes
1/2 tsp. rosemary, crushed
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. marjoram, crushed
1/4 tsp. crushed red pepper |
Wash Rabbit and pat dry with paper towels. Place in a greased shallow roasting pan. Brush with melted butter. Rub minced garlic over rabbit. Mix together the Italian seasonings, sage, pepper, salt and paprika; sprinkle over the rabbit. Bake in a 350O oven for 1 to 1 1/2 hours until tender.
Make sauce. In a medium saucepan cook garlic and onion in olive oil until tender. Add to sauce and simmer, covered for about 1 to 1 1/2 hours. Serve with rabbit. |
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Sweet & Sour Rabbit Oriental Salad
Dressing
¼ cup sugar
1 Tbl cornstarch
½ cup ketchup
3 Tbl vinegar
2 Tbl pineapple juice
2 Tbl soy sauce |
Salad
2 Tbl oil
1 cup thin sliced carrots
½ bell pepper, cut in strips
2 cups rabbit, cut in strips
1 (4½ oz.) jar mushrooms, drained
1 (8 oz.) can pineapple chunks in its own juice, drained, reserving 2 Tbl of juice from dressing
4 cherry tomatoes |
In a small bowl, combine sugar and cornstarch. Add remaining dressing ingredients. Blend well and set aside.
Heat large skillet or wok till hot. Add 1 Tbl of oil, heat till it ripples. Stir-fry carrots and green peppers fro 2 minutes or till crisp-tender. Remove from pan.
Heat remaining 1 Tbl of oil. Add rabbit and stir-fry for 5 minutes or until done. Add dressing cook till thick. Add mushrooms, carrots and green peppers, cook till thoroughly heated.
Arrange lettuce on plates and spoon meat-vegetable mixture over lettuce. Top with pineapples and tomatoes. Serve immediately. |
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Noodles & Rabbit Casserole
2 cups rabbit meat, cubed
1 package of egg noodles
½ cup chopped onion
½ cup chopped bell pepper
2 cans cream of mushroom soup
½ soup can milk
Shredded cheese
Cut rabbit meat into ¼" cubes, and cook in small amount of cooking oil for 10 minutes. Drain off excess oil and set aside. Cook egg noodles in boiling water till tender. Drain. Add rabbit meat, chopped onion, chopped bell pepper, cream of mushroom soup, and milk. Mix all ingredients together and put in a casserole dish.
Bake at 350º for 20 minutes. Top with shredded cheese and serve. |
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Rabbit and Chinese Vegetables
¾ cup water
4 Tbl cornstarch
2 Tbl soy sauce
2 cups rabbit, cubed (uncooked)
1 cup carrots strips
½ cup sliced onion |
1½ cups pea pods
1½ cups sliced fresh mushrooms
2 Tbl water
1 cup fresh bean sprouts
2 cups chow mein noodles |
In a small bowl, combine water, cornstarch and soy sauce. Blend well and set aside.
Heat large skillet over medium-high heat until hot. Add oil, heat till it ripples. Add rabbit and stir-fry for 3 to 4 minutes or until done. Remove from skillet and keep warm.
In same skillet cook and stir carrots 1 to 2 minutes. Add onion, pea pods, mushrooms and water. Cover and steam until vegetables are crisp and tender, about 3 minutes. Add rabbit and cornstarch mixture. Cook and stir until mixture is thick and bubbly. Stir in bean sprouts. Cook until mixture is thoroughly heated. Serve over chow mein noodles. |
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Rabbit Meat Loaf
2 eggs
¾ cup milk
½ cup dry bread crumbs
¼ cup fine chopped onion
1 tsp salt |
½ tsp ground sage
1/8 tsp pepper
1½ lbs. ground rabbit
¼ cup ketchup
2 Tbs brown sugar |
Combine eggs and milk. Stir in bread crumbs, onion salt, sage and pepper. Add meat and mix well. Pat into 5½ cup mold ring. Un-mold in shallow baking pan. Bake at 350 degrees for 50 minutes. Combine ketchup and sugar. Spread over meat for 10 minutes more. Serve. |
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Herb Roasted Rabbit with Potatoes
4 lbs rabbit cut into 8 pieces, rinsed & patted dry
8 md red potatoes, quartered
24 large cloves of garlic
6 Tbl olive oil
4 oz slab bacon, rind removed and cut into 1" cubes |
6 tb fresh rosemary leaves OR 2 Tbl dried rosemary
2 tsp coarsely ground black pepper
Coarse salt, to taste (optional)
6 Sprigs rosemary, for garnish |
Preheat the oven to 400 degrees Place the potatoes and garlic cloves in a large shallow roasting pan. Sprinkle with 1 tablespoon of the olive oil, and toss to coat. Bake for 30 minutes.
While the potatoes and garlic are roasting, combine the bacon and 2 tablespoons of the oil in a large skillet, and place over low heat. Cook just until the bacon begins to wilt. Then remove the bacon with a slotted spoon, and set it aside.
Sauté the rabbit, in batches if necessary, in the skillet, setting the pieces aside as they are browned. Reserve 2 tablespoons of the pan drippings.
Remove the roasting pan from the oven, and reduce the heat to 350 degrees.
Add the rabbit, rosemary, pepper, coarse salt, reserved pan drippings, and remaining 3 tablespoons oil to the roasting pan with the potatoes and garlic. Toss thoroughly, and return the pan to the oven. Bake for 20 minutes.
Sprinkle the reserved bacon over the top, and bake until the meat is tender and the vegetables are golden, another 20 minutes.
Arrange the mixture on a warmed platter, and garnish with the rosemary sprigs. |
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802-265-8276
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