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Find a Business or PersonRABBIT
BAKED RABBITOne rabbit cut in pieces in a large frying pan. Use about 3 tablespoons of Crisco, any shortening. Have very hot, roll rabbit in flour, salt and pepper. Brown quickly. Place in small roaster. Add 3 tablespoons flour to shortening, brown and add 2 cups cold water, pour over rabbit and cook in oven at 375 degrees for 1 1/2 hours. |
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BAKED RABBIT IN SOUR CREAMWash and dry the rabbit pieces. Cook in salted water until tender. Drain and place in suitable baking dish. Mix sour cream, flour, salt, paprika and white pepper together. Add enough milk to make mixture pourable. Pour over rabbit. Bake at 350 degrees for 45-60 minutes or until tender. |
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BAKED RABBITSBrown onion in 1 tablespoon oil in a fry pan. In a saucepan mix tomato sauce, Worcestershire, garlic, parsley, and salt. Add onion and simmer. Dredge rabbit pieces through flour, salt, and pepper mixture, lightly. Brown rabbit on both sides and place in baking dish. Pour sauce over rabbit and bake at 325 degrees for 1 hour. |
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BAKED STUFFED RABBITS WITH CARROTS1. For dressing, mash potatoes to make a pint, season with butter, salt, pepper, savory and celery. Fill body of rabbit with this stuffing and sew up. 2. Place rabbit on rack of baking pan with legs folded under body and skewer in this position. |
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BARBECUED RABBITCut cleaned rabbit into serving pieces, boil with celery tops for 30 minutes. Remove rabbit from water and let stand a few minutes. Cook onion in water until browned, then add remaining ingredients and cook for 20 minutes. Add rabbit and simmer slowly for 1 hour. Serve hot. 4 servings. |
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BARBECUED WILD RABBITCombine all ingredients except rabbits; boil for 5-10 minutes. Place rabbit pieces in pan in single layer. Pour sauce over rabbit, covering completely. Bake at 250 degrees for 3 hours or until tender, turning occasionally. Serves 6-8. |
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BRAISED RABBITCut rabbit into pieces for serving. Singe and remove pin feathers if necessary. Wash under running water or wipe with wet cloth. Dry thoroughly. Sprinkle with salt and pepper, dredge with flour. Reserve remaining flour for gravy. Heat fat in a heavy skillet and brown the chicken in it. If onions are used, brown them in the same pan which the rabbit is almost browned. |
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CASSEROLED RABBIT & SAUSAGEBlend 1-2 tablespoons flour into 2 tablespoons drippings, stirring with wire whisk until flour has thickened, until mixture is well combined and smooth. Continue to cook slowly, stirring constantly, while adding pan juices and milk, water, stock, cream, wine or beer to make 1 cup. Season the gravy with salt, pepper, dried or fresh minced herbs, grated lemon rind. |
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