Five (5) Rabbit Recipes

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European (Hasenpfeffer)Rabbit:

1 cup vinegar, 1 onion, sliced, 1/2 cup sugar, 1 tsp. mixed
pickling spices, 1 1-2 lb. rabbit, cut-up, 2 tbs. flour, 2 tbs.
shortening
Mix 3 cups water, vinegar, onion, sugar and pickling spices, 2
tsp. salt, and 1/4 tsp. pepper. Add meat.
Refrigerate for 2 days. Remove meat from marinade, reserving 1
cup. Dry the meat with paper toweling.
Coat rabbit with flour. Brown in hot shortening, slowly add the
marinade. Cover and simmer for 45-60 mins. or until tender (add
additional water, if necessary, during cooking time). Remove the
meat; thicken the liquid for gravy with a roux, if desired.


Fried Rabbit:

Coat 1 1-2 lb. rabbit, cut up, with a mixture of 1/4 cup flour,
3/4 tsp. salt, and a sprinkling of pepper.
In a pan, brown meat slowly in 2 tbs. hot shortening. When golden
brown, reduce heat, add 3 tbs. water. Cover and simmer for 30
mins. or until fork tender. Add additional water during cooking
time if needed.


For an elegant, highly seasoned dish, try:
Rabbit Casserole:

1 large rabbit, brandy, 1/2 to 3/4 lb. Canadian bacon, salt,
black pepper, 2 whole cloves garlic, finely chopped, 1/2 cup
chopped fresh parsley, 1 cup rye bread breadcrumbs, 1 cup dry red
wine, 1 cup madeira wine, flour and water mix -
Cut rabbit into pieces and remove the bones. Sprinkle meat with
brandy. Let stand at room temperature for 30 mins.
In a casserole, line bottom with Canadian bacon, and add the
following in order: rabbit meat, salt, pepper, garlic, parsley, bread crumbs and another layer of bacon. Continue until all ingredients are used
up. The top layer should be bacon. Pour red wine and madeira over
ingredients. Make a flour and water dough and press around the
edges of the casserole, in a very thin edging. Cover the
casserole tightly. Bake (350) for 2 hours. If desired, paprika and thyme may be added for additional spice.


Rabbit in Cream:

(Serve with applesauce and fried potatoes)
1 large rabbit, cut into serving pieces, 6 tbs. flour, salt,
black pepper, 2 tbs. butter, 2 tbs. oil, 1-1/2 cups light cream
Wash rabbit pieces and pat dry with paper toweling. Dust with 4
tbs. flour and sprinkle with salt and pepper. Heat the butter and
oil in pan, brown the pieces on each side, cover and cook for 30
mins. or until the juices run clear.
Place the meat on a heated platter. Add the remaining 2 tbs.
flour to the pan drippings, stir and scrape the bits from the
bottom. Slowly stir in the cream and cook, stirring, over medium
heat until the sauce is thickened, at least 7 mins.
Spoon sauce over the meat before serving.


Happy Rabbit:

1 large rabbit, cut up, 2 tbs. cooking oil, 4 white potatoes,
peeled and quartered, 4 carrots, peeled and cut into 1/2" pieces,
1 onion, sliced and separated into rings, 1 12-oz. can beer or
1-1/2 cups apple juice may be substituted, 1/4 cup chili sauce,
1/2 tsp. salt, 1/4 cup cold water, 2 tbs. flour Wash and pat meat dry with paper toweling. Sprinkle salt and pepper over meat.
In a pan, brown rabbit on all sides in hot cooking oil. Drain the
fat.

Add the potatoes, carrots, and onion to pan. Combine beer, chili
sauce, and salt. Pour over ingredients in pan. Bring to boil;
reduce heat. Cover and simmer for 45 mins. or until fork tender.
Place rabbit on warm platter and surround with vegetables.
For sauce, skim fat from pan juices. Add water to equal 1-1/2
cups liquid. Return pan juices to skillet used to fry rabbit.
Combine water and flour and stir into pan juices until completely
dissolved. Cook over low heat until thick and bubbly. Spoon a
little over meat on platter and pass gravy around.