skippy1
Well-Known Member
Ok I have some rabbits in the freezer so let here some of them recipes that will make your tongue smack your brain out.
Thanks
Thanks
Rabbit recipes
- Thread starter skippy1
- Start date
skippy1
Well-Known Member
man no rabbit recipes I guess I will go to www.tnrabbit.com
what do you think? LMAO
what do you think? LMAO
WestTn Huntin man
Well-Known Member
Rabbit and dumplins. Clean your rabbit cut into pieces like a chicken. Boil untill the meat is ready to fall off the bones. While the meat is boiling get a can of biscuits. Hungery Jack works best. Roll the biscuits out thin and cut into dumplin sized strips. Start a fresh pot of water boiling you can add alittle broth from the 1st pot for flavor. Slowly add the dumplins to the boiling water. Keep the water boiling . Debone the rabbit and add the meat to the dumplins.
skippy1
Well-Known Member
Man I love chicken and dumplins and the rabbit like that sounds great. what about fried rabbit or baked rabbit?
Trapper John
Well-Known Member
Fried rabbit is excellent. I use the chicken fried method. Soak it in buttermilk for 18 to 24 hours, coat with flour, and fry in peanut oil or shortening.
WestTn Huntin man
Well-Known Member
If you have a grinder Rabbit Burgers are Great also.Grandma would use 1/2 venison and 1/2 rabbit.
cuppedup50
Well-Known Member
man we always fried em up and had gravy with it.....it was the bomb..wish i could run up on a few more of those basdards some time. haha
Like others have said,I just boil it till tender and then roll in flour and fry like chicken..
Rabbit Stew
1 rabbit, cut into 4 parts 1 No. 2 can tomatoes
Water 3 tablespoons sugar
3 cups diced Irish potatoes 1/4 pound butter or margarine
3 tablespoons minced onions 3/4 cup catsup
1/2 cup chopped celery 2 tablespoons worcestershire sauce
2 teaspoons salt 1 cup cream-style corn
1/2 teaspoon pepper
Put the rabbit meat in a deep boiler and cover it with water. Cook slowly until the meat is tender
and ready to leave the bone. Remove the meat from the broth and set aside to cool. Add the next
eight ingredients to the broth and cook 10 minutes. Pull the meat from the bones and chop it into
small pieces. Add the meat to the broth; simmer for 20 minutes. Add the catsup, worcestershire sauce,
and corn. If the stew is too thick, add a small amount of water. Season to taste.
1 rabbit, cut into 4 parts 1 No. 2 can tomatoes
Water 3 tablespoons sugar
3 cups diced Irish potatoes 1/4 pound butter or margarine
3 tablespoons minced onions 3/4 cup catsup
1/2 cup chopped celery 2 tablespoons worcestershire sauce
2 teaspoons salt 1 cup cream-style corn
1/2 teaspoon pepper
Put the rabbit meat in a deep boiler and cover it with water. Cook slowly until the meat is tender
and ready to leave the bone. Remove the meat from the broth and set aside to cool. Add the next
eight ingredients to the broth and cook 10 minutes. Pull the meat from the bones and chop it into
small pieces. Add the meat to the broth; simmer for 20 minutes. Add the catsup, worcestershire sauce,
and corn. If the stew is too thick, add a small amount of water. Season to taste.
Barbecued Rabbit
3 pounds rabbit meat, cut into serving-size pieces Salt and pepper, to taste
Flour 3 tablespoons vegetable oil
Sauce:
1 cup cider vinegar 2 teaspoons hot red pepper sauce
1 teaspoon salt 2 tablespoons worcestershire sauce
1/2 cup vegetable oil 1/4 teaspoon chili powder
2 tablespoons brown sugar 1 cup tomato juice
1 tablespoon paprika 1/4 cup chili sauce or catsup
1 teaspoon dry mustard 1/2 chopped onion
Cayenne pepper, to taste
Roll the meat pieces in a mixture of flour, salt, and pepper. Heat the oil in a heavy skillet or roaster.
Brown the meat on all sides over moderate heat, about 20 minutes. Meanwhile, combine the ingredients
for the sauce in a saucepan. Cover and cook over low heat for 15 minutes; pour the sauce over
the meat. Cover the pan and bake at 325o F until the meat is tender (about 45 minutes). Uncover the
pan and place it under the broiler. Broil 15 minutes or until the meat is brown. Serves 6.
Note: The sauce, when made without the vegetable oil, makes a good overnight marinade. This recipe
makes about 11/2 cups of sauce.
14
3 pounds rabbit meat, cut into serving-size pieces Salt and pepper, to taste
Flour 3 tablespoons vegetable oil
Sauce:
1 cup cider vinegar 2 teaspoons hot red pepper sauce
1 teaspoon salt 2 tablespoons worcestershire sauce
1/2 cup vegetable oil 1/4 teaspoon chili powder
2 tablespoons brown sugar 1 cup tomato juice
1 tablespoon paprika 1/4 cup chili sauce or catsup
1 teaspoon dry mustard 1/2 chopped onion
Cayenne pepper, to taste
Roll the meat pieces in a mixture of flour, salt, and pepper. Heat the oil in a heavy skillet or roaster.
Brown the meat on all sides over moderate heat, about 20 minutes. Meanwhile, combine the ingredients
for the sauce in a saucepan. Cover and cook over low heat for 15 minutes; pour the sauce over
the meat. Cover the pan and bake at 325o F until the meat is tender (about 45 minutes). Uncover the
pan and place it under the broiler. Broil 15 minutes or until the meat is brown. Serves 6.
Note: The sauce, when made without the vegetable oil, makes a good overnight marinade. This recipe
makes about 11/2 cups of sauce.
14
Baked Stuffed Rabbit with Carrots
2 cups mashed potatoes (3 to 4 medium potatoes) 1 cup finely chopped celery
2 tablespoons butter or margarine 1 whole rabbit, ready to cook
1 teaspoon salt 2 large carrots, quartered
1/2 teaspoon pepper Bacon or salt pork
1 teaspoon dried summer savory 1 or 2 cups hot water
Season the mashed potatoes with butter, salt, pepper, savory, and celery. Fill the body of the rabbit
with the potato mixture and sew it up. Place the rabbit on a rack in a baking pan with the legs folded
under the body. Place quartered carrots beside it in the pan. Secure the bacon over the back with
toothpicks to keep the meat from drying out. Bake in a hot oven (400oF). After the first 10 minutes,
pout hot water over the meat. Continue cooking until tender, about 11/2 hours. Shortly before the
meat is done, remove the bacon and let the meat brown.
2 cups mashed potatoes (3 to 4 medium potatoes) 1 cup finely chopped celery
2 tablespoons butter or margarine 1 whole rabbit, ready to cook
1 teaspoon salt 2 large carrots, quartered
1/2 teaspoon pepper Bacon or salt pork
1 teaspoon dried summer savory 1 or 2 cups hot water
Season the mashed potatoes with butter, salt, pepper, savory, and celery. Fill the body of the rabbit
with the potato mixture and sew it up. Place the rabbit on a rack in a baking pan with the legs folded
under the body. Place quartered carrots beside it in the pan. Secure the bacon over the back with
toothpicks to keep the meat from drying out. Bake in a hot oven (400oF). After the first 10 minutes,
pout hot water over the meat. Continue cooking until tender, about 11/2 hours. Shortly before the
meat is done, remove the bacon and let the meat brown.
Wild Rabbit with Wine
1 3-pound rabbit, ready to cook 1 cup red wine
1 cup finely chopped onions 4 teaspoons salt
1 can mushroom pieces and liquid, separated 1/2 teaspoon pepper
6 tablespoons butter or margarine 1 teaspoon thyme
6 tablespoons flour 2 teaspoons parsley
4 cups water 2 bay leaves, crumbled
Wash the rabbit thoroughly in lukewarm water; then drain and dry it. Cut off the legs; separate the
hind legs into two pieces at the joint. Cut the saddle into three pieces, dividing the section nearest the
head end into two pieces by splitting it down the backbone. Saute the onions and mushrooms in butter
until the onions are soft and slightly brown. Push the onions and mushrooms to one side and add
the flour. Mix thoroughly and add the water, wine, and the mushroom liquid. Then add the seasonings
and stir. Place the pieces of rabbit in the pan and cover. Steam for 11/2 hours or until tender.
Note: Half a pound of fresh mushrooms with 1 cup of water may be substituted for the canned mushrooms
and liquid.
Earl F. Kennamer
1 3-pound rabbit, ready to cook 1 cup red wine
1 cup finely chopped onions 4 teaspoons salt
1 can mushroom pieces and liquid, separated 1/2 teaspoon pepper
6 tablespoons butter or margarine 1 teaspoon thyme
6 tablespoons flour 2 teaspoons parsley
4 cups water 2 bay leaves, crumbled
Wash the rabbit thoroughly in lukewarm water; then drain and dry it. Cut off the legs; separate the
hind legs into two pieces at the joint. Cut the saddle into three pieces, dividing the section nearest the
head end into two pieces by splitting it down the backbone. Saute the onions and mushrooms in butter
until the onions are soft and slightly brown. Push the onions and mushrooms to one side and add
the flour. Mix thoroughly and add the water, wine, and the mushroom liquid. Then add the seasonings
and stir. Place the pieces of rabbit in the pan and cover. Steam for 11/2 hours or until tender.
Note: Half a pound of fresh mushrooms with 1 cup of water may be substituted for the canned mushrooms
and liquid.
Earl F. Kennamer
Smothered Rabbit and Onions
1 rabbit, cut into small pieces 3 tablespoons butter
Salt, to taste 1 to 2 onions, sliced
Paprika, to taste 1 cup sour cream
Flour
Season the rabbit with salt and paprika. Coat the pieces with flour. Melt the butter in a large skillet
and saute the rabbit meat until brown. Cover the meat thickly with onion slices. Sprinkle onions with
salt. Pour in the sour cream. Cover the skillet and simmer for 1 hour, or bake at 325oF until tender.
Earl F. Kennamer
1 rabbit, cut into small pieces 3 tablespoons butter
Salt, to taste 1 to 2 onions, sliced
Paprika, to taste 1 cup sour cream
Flour
Season the rabbit with salt and paprika. Coat the pieces with flour. Melt the butter in a large skillet
and saute the rabbit meat until brown. Cover the meat thickly with onion slices. Sprinkle onions with
salt. Pour in the sour cream. Cover the skillet and simmer for 1 hour, or bake at 325oF until tender.
Earl F. Kennamer
Rabbit Delight
1 rabbit, cut into serving-size pieces 2 green peppers, chopped
1 tablespoon vegetable oil 1/2 cup mushrooms, chopped
1 cup chicken broth 1 tablespoon parsley, chopped
1/4 cup lemon juice Pinch of ginger
1/4 cup orange juice Salt and pepper, to taste
Heat the vegetable oil in a large skillet; brown the rabbit meat. Add the remaining ingredients.
Cover and cook slowly until tender, about 1 hour.
1 rabbit, cut into serving-size pieces 2 green peppers, chopped
1 tablespoon vegetable oil 1/2 cup mushrooms, chopped
1 cup chicken broth 1 tablespoon parsley, chopped
1/4 cup lemon juice Pinch of ginger
1/4 cup orange juice Salt and pepper, to taste
Heat the vegetable oil in a large skillet; brown the rabbit meat. Add the remaining ingredients.
Cover and cook slowly until tender, about 1 hour.
Fried Rabbit
1 rabbit (up to 2 pounds), cut into serving-size pieces
1 cup flour
Salt and pepper, to taste
Vegetable oil
Roll the rabbit pieces in a mixture of flour, salt, and pepper. Heat the oil in a 10-inch skillet over
moderate heat. Cook the large meaty pieces about 10 minutes before adding the smaller pieces. Turn
the pieces often for even cooking. Cook until tender and brown, 30 to 35 minutes. Serves 3 to 4.
R. B. Deavours
1 rabbit (up to 2 pounds), cut into serving-size pieces
1 cup flour
Salt and pepper, to taste
Vegetable oil
Roll the rabbit pieces in a mixture of flour, salt, and pepper. Heat the oil in a 10-inch skillet over
moderate heat. Cook the large meaty pieces about 10 minutes before adding the smaller pieces. Turn
the pieces often for even cooking. Cook until tender and brown, 30 to 35 minutes. Serves 3 to 4.
R. B. Deavours
Rabbit Fricassee
1 rabbit, quartered or cut into small pieces Salt and pepper, to taste
Flour Milk
3 tablespoons butter or vegetable oil Onion juice (optional)
Heat the butter or oil in a large skillet. Roll the rabbit pieces in flour and brown them in the skillet.
Season the meat with salt and pepper. Slowly add just enough milk to keep the meat from sticking.
Cover and cook until tender. Add flour to make gravy in the pan. Flavor with onion juice, if desired.
Variation: Add sliced onions to cover the meat and 1 cup of sour cream instead of making the milk
gravy. Cover and simmer for 1 hour or bake at 325oF until tender.
1 rabbit, quartered or cut into small pieces Salt and pepper, to taste
Flour Milk
3 tablespoons butter or vegetable oil Onion juice (optional)
Heat the butter or oil in a large skillet. Roll the rabbit pieces in flour and brown them in the skillet.
Season the meat with salt and pepper. Slowly add just enough milk to keep the meat from sticking.
Cover and cook until tender. Add flour to make gravy in the pan. Flavor with onion juice, if desired.
Variation: Add sliced onions to cover the meat and 1 cup of sour cream instead of making the milk
gravy. Cover and simmer for 1 hour or bake at 325oF until tender.
All courtesy of Texas A&M
plinker22
Well-Known Member
Chad, which two did you make and how were they?
trealtree
Well-Known Member
I just shot a rabbitt today, I will cook it tomorrow. Great Recipes!!
trealtree
Well-Known Member
I deboned my rabbitt. I think I am going to fry it up like chicken.
