Rabbit Recipes

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    Here’s a link to several rabbit recipes. http://www.rudolphsrabbitranch.com/recipes2007.htm” onclick=”window.open(this.href);return false;

    Here are a few samples:


    4 large. hind quarters of rabbit
    1/2 tsp. salt
    1/4 black pepper
    2Tbsp.olive or salad oil
    2Tbsp.Butter or margarine
    3Tbsp.Chopped chives or green onions
    Juice of 1/2 a lime or lemon
    3Tbsp.Chopped Parsley
    2tsp. Dijon-style mustard
    1/4 cup chicken broth

    Place the meat between sheets of wax paper and pound slightly with a mallet, sprinkle with slat and pepper. Heat 1 Tbs.. each of oil and butter in Large skillet Cook Meat over High heat for 3 minutes on each side. Do Not cook longer or it will dry out. Add chives or green onions , Parsley and mustard in a separate pan and cook for 15 seconds stirring constantly. Whisk in broth. Stir until sauce is smooth. whisk in remaining butter and oil. Pour sauce over meat .and I return to burner for 20 minutes on medium heat then serve. serves 4.
    (Jeannie Birdsall)


    1 Roaster rabbit, cut up
    1 pkg. Lipton Onion soup mix, dry
    1 can cream of mushroom soup, undiluted
    l can (12 oz) Coke, regular—not diet
    2 tablespoons Corn Starch
    Place the roast in a crock pot and cover with the remaining ingredients. Let cook 8 – 10 hours on low. When you take the meat out, just stir the sauce and you have gravy.
    (Kathleen Bacon)


    Salt & pepper to taste one rabbit
    Put in crock pot
    Pour in a half a bottle of your favorite barbecue sauce.
    I usually put in on the in morning before I leave for work. By the time I get home it’s cooked. The meat is falling off the bone. You could substitute allot of sauces.
    (Kay Pittman)


    2 tbs. vegetable oil
    3 to 3 1/2-pound chicken — cut into 8 pieces
    1 large onion — chopped
    2 carrots — coarsely chopped
    1 10 3/4-ounce can condensed cream of celery soup
    1/2 cup milk
    1 tbs. fresh lemon juice
    1 bay leaf
    1/2 tsp. salt
    1/4 tsp. dried thyme
    1/4 tsp. black pepper

    In a large skillet, heat oil over medium-high heat. Add chicken and cook 5 to 6 minutes, or until brown on all sides, turning occasionally. Transfer the chicken to a platter and drain off excess fat from the skillet. Add onion and carrots to the skillet and sauté 3 to 4 minutes, or until the onion is tender.
    Meanwhile, in a small bowl, combine soup, milk, lemon juice, bay leaf, salt, thyme, and black pepper; mix well. Return the chicken to the skillet, then pour the soup mixture over the top. Reduce heat to low, cover, and simmer 45 to 50 minutes, or until the chicken is no longer pink inside and the juices run clear. Remove and discard the bay leaf before serving.
    (Kathleen Bacon)


    Rabbit fryer
    2 1/2 cups of Whole Milk
    2 beaten eggs
    2 1/2 cups of Flour
    1 Tbs. black pepper
    1 Tbs. paprika

    We always used cast Iron skillet ,a Teflon Skillet would work just as well. We soak the cut up Rabbit fryer in a combination of Milk and eggs, in a bowl and put in the fridge for about a hour. We then take the Rabbit Meat from Milk and Egg mixture shake off the excess. We batter all the Rabbit pieces with Flour, pepper, and paprika shake off excess mixture and put in the Fridge for about 15 to 20 minutes (This makes the batter stick to the Rabbit better ).We then put about 1/2 ” Crisco oil or Canola oil in the skillet and put the burner on Medium-High and put Rabbit pieces in (Make sure the skillet is not too hot ) .Brown both sides evenly and then cut your heat down to Medium to Medium low turning often, Try to keep the thicker pieces in the center of the Skillet…….It usually takes around 20 to 25 minutes to fry a Rabbit…..Just make sure you keep looking under the pieces frying so you will not put no burn places on them. I like to use tongs when cooking Rabbits because a fork punctures the meat and juices escapes…….. Serve with cream gravy (Made from the oil you used to fry Rabbit ) and homemade Biscuits (Well I guess can Biscuits will do) YUM YUM !
    (Frank Ogle )


    2 to 3 lb. fryer rabbit
    1/2 cup flour
    1 1/2 tsp. salt
    1/4 tsp. pepper

    Shake moist pieces of rabbit in plastic bag in flour and seasonings mix. Brown rabbit in butter/oil in heavy skillet, turning to brown evenly on all sides. Reduce heat, cover and cook slowly about 1 hour or until tender. For crisp crust on rabbit uncover for last 10 to 15 minutes of cooking time. Serves 4 to 6.
    (Doris L. Carnahan)


    2 to 3 lb. fryer rabbit
    1/2 cup flour
    1 1/2 tsp. salt
    1/4 tsp. pepper

    Shake moist pieces of rabbit in plastic bag in mixture of flour and seasonings. Brown rabbit in heavy skillet turning to brown evenly on all sides. Remove to baking dish and add 1/2 cup hot water, cover and bake at 325 for about 1 hour or until tender. Serves 4 to 6.
    (Doris L. Carnahan)

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