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Hare and Rabbit Recipes

Hare and Rabbit Recipes
If you have a favorite hare/rabbit recipe please e-mail it to me with the name of the recipe, ingredients & amounts, cooking instructions, and the number of adult servings that it makes. I will post it as soon as possible so more folks can try different ways to cook these wonderful tasting, small-game animals.
To print only one recipe at a time you will need to use your mouse and highlight the recipe you want to print. Then open a word processing program such as Word, Write, Notepad, ect. and then copy and paste the recipe from this webpage to your word processing program. Then click print on your word processing software. Now you have a great recipe to use in preparing a rabbit or hare for the family meal. We have enough recipes here that you will never get tired of eating delicious rabbit or hare. Thank You!
Baked Stuffed Rabbit
SHOPPING LIST: fine bread crumbs, dairy sour cream, flour, margarine, onions, pepper, salt, salt pork, savory, rabbit
INGREDIENTS
rabbit, 4 cups of fine bread crumbs, 2 tbsp. onions, 1/4 cup margarine, three or four thin slices of salt pork, 1/2 tsp. salt, 2 tbsp. savory, 1/4 tsp. pepper.
Gravy: 2tbsp. flour, dairy sour cream
Pastry: 1/3 cup margarine, 1 cup flour, 1 tsp. baking powder, 1/2 tsp. salt, 2 or 3 tbsp. cold water.
INSTRUCTIONS
Dressing
In a mixing bowl, mix together 4 cups of bread crumbs, 2 tbsp. of chopped onion, 1/4 cup of soft margarine, 1/2 tsp. salt, 2 tbsp. savory, and 1/4 tsp. pepper.
Cooking
Stuff the rabbit with the dressing and fasten with skewers.
Place in roasting pan and lay four or five slices of fat port across the top.
Add a little water and cover the pan
Bake at 350F degrees or until the meat is tender (about 25 minutes per pound.)
Remove from oven and make gravy.

Gravy
Skim fat from cooking liquid, reserving 2 tablespoons.
In a saucepan, heat the 2 tbsp. fat and blend in 2 tbsp. flour.
Gradually stir in 1 cup of the liquid remaining in the roasting pan from the meat.
Cook, stirring until thickened.
Mix in 1 cup of dairy sour cream and heat thoroughly.
Pour the gravy over the rabbit and cover with pastry. (See recipe which follows.) Return to oven.
Bake at 450F degrees until the pastry is browned.
Serve at once

Pastry

Cut margarine into flour, baking powder, and salt until the mixture resembles bread crumbs.

Sprinkle in water, 1 tbsp. at a time and mix.

Gather the pastry into a ball and place on lightly floured board.

Roll out the pastry to the correct size to cover the rabbit.

Baked Fried Rabbit

1 rabbit, cut in pieces

2 stalks celery, chopped

2 qts. cold water

1 tsp. salt

2 slices carrot

1/2 tsp. peppercorns

1 onion, sliced

4 tbsp. shortening

METHOD: Put the pieces of cleaned and washed rabbit in saucepan with the water and vegetables, seasonings, and spices tied in a small cheesecloth bag. Bring quickly to boiling point, then simmer until meat is tender. Remove pieces of rabbit, plunge them in cold water, drain. Sprinkle with salt and pepper, dust with flour, brown on all sides in hot frying pan in the shortening. Remove to baking dish, cover with strips of bacon and cook in moderate oven until tender. Make gravy in the frying pan.

Barbeque Rabbit

Ingredients:

2 rabbits, quartered

1 cup olive oil

¼ cup vinegar

¼ cup red wine

1 small minced onion

2 cloves minced garlic

Juice from ½ lemon

5 tablespoons catsup

4 tablespoons A-1 sauce

¼ teaspoon cayenne pepper

Dash of Tabasco

¼ teaspoon black pepper

Cooking Directions:

Combine all ingredients except the rabbit in a medium saucepan. Mix well and simmer for 20 minutes, stirring frequently. Place the quartered rabbits on a medium-hot grill. Baste the rabbits generously every 5 minutes with the sauce mixture, turning frequently. It will take about 40-50 minutes until they are done, make sure you have used all of your sauce. With this recipe the sauce is the key!!

Braised Rabbit-1

METHOD: Wash and cut up two 2 1/2-lb. rabbits or one of 4 lbs. Dredge well with seasoned flour, then brown pieces in hot shortening. Place in baking dish, add 1 medium onion, chopped, 2 bay leaves, a little sage and thyme and water to cover. Cook in a moderate oven, 375 F., until tender (about 1 hour for the 2 1/2 lb. ones and 2 hours for the 4 lb. ones). Before serving, thicken gravy with flour.

Braised Rabbit-2

1/2 cup flour

1 1/2 teaspoons thyme leaves -- crumbled

1 teaspoon salt

1/2 teaspoon onion salt

1/2 teaspoon celery salt

1/8 teaspoon pepper

2 rabbit fryers (about 2 pounds each) -- cut up

1/4 cup shortening

1 cup water

Put flour and spices in a plastic bag. Add rabbit pieces and toss to coat well. Heat shortening in skillet. Add rabbit, turning to brown on all sides. Add water, cover and simmer until rabbit is tender. You may also thicken the cooking liquid for a delightful gravy. Serve with veggies. Serving size: 6.

Broccoli Rabbit

1 (6.9 oz.) package of Rice-A-Roni Chicken Flavor

2 tbsp. margarine or butter

1 tsp. dried basil

4-6 pieces deboned rabbit, 1-1 1/2 lb. (if cooked with large or older rabbit, meat can be parboiled, not necessary with younger rabbit)

2 cups broccoli flowerets

1 tomato, chopped

1 cup (4 ounces) shredded mozzarella cheese

Saute rice-vermicelli mix with margarine in large skillet on medium heat until vermicelli is golden brown. Add 2 cups water, special seasonings and basil. Bring to a boil on high heat. Place rabbit on rice. Cover, reduce heat to low. Simmer 10 minutes. Stir in broccoli and tomato. Cover; simmer 20 minutes or until rice is tender and rabbit is no longer pink inside. Sprinkle with cheese. Cover, let stand 3 minutes.

Prep time 5 to 20 minutes. Cook time 40 minutes or until tender; prep time is longer if you parboil or debone.

Buttermilk Fried Rabbit

1 rabbit cut up into 6 pieces

1 small onion, cut-up

salt and pepper taste

1 cup or more buttermilk

Shortening and flour

Salt and pepper rabbit, dip in buttermilk, then in flour. Dip in buttermilk again, then in flour again. Fry in very hot fat until brown. Remove rabbit from fat. Brown flour for gravy. Add onion and simmer about 1 minute. Add 1/2 to 3/4 cup of buttermilk and enough water to make the gravy as thick as you like it. Put rabbit back into gravy and simmer for 35 minutes. Let cool normally, and remove rabbit from gravy and serve.

Colonial Rabbit

2 rabbits, sections

Flour

1 tbs. olive oil

1 can chicken broth or stock

½ onion, diced

3 carrots, peeled and coined

3 bay leaves

1 clove garlic, pressed

1 small can tomato paste

¼ cup very cold water

2 tbs. flour

4 tbs. currant jelly

½ lb. mushrooms, sliced

Flour meat and brown in skillet with oil.  Remove  meat from pan.  Add chicken broth and bring to a boil.  Stir in onion, carrots, bay leaves and garlic and simmer for 20-30 minutes.  Add tomato puree and continue to simmer.  Remove ¼ cup broth from pan and combine with water and flour, mixing until smooth.  Return rabbit to pan.  When rabbit is cooked through, remove from mixture.  Strain the mixture to catch bones.  Sauté mushroom and add to broth or serve on the side.  Servings 4-6

Crock Pot Rabbit

This dish is at its best served over rice with a fresh green salad.

2 rabbits, cut into serving pieces

1 cup celery, sliced

1 cup carrots, peeled and sliced

1 onion, chopped

1 can water chestnuts, sliced

2 cups fresh mushrooms, sliced

3 cups chicken broth

Salt and pepper

2 Tbsp cornstarch

½ cup sherry

Place all ingredients except cornstarch and sherry in crock pot and cook on low for 6 hours.  Remove rabbit from pot.  In a separate bowl, combine sherry and corn starch.  Pour into crock pot to thicken the sauce.  Return rabbit to the crock pot and mix.  Servings: 6-8.

Crunchy Herbed Rabbit

3 cups Corn Chex crushed to 1 cup

1/4 cup flour

1 1/2 teaspoons salt

1 1/2 teaspoons paprika

1/4 teaspoon pepper

1/4 teaspoon thyme, ground

1/4 teaspoon basil, ground

1 egg

1/4 cup milk

2-2 1/2 lbs. rabbit, cut in serving pieces

1/2 cup butter

Combine Chex crumbs, flour, salt, paprika, pepper, thyme and basil. Beat together egg and milk. Dip rabbit pieces in milk mixture. Roll in crumb mixture. Brown well in butter*. Cover.
*or heat oven to hot (400 degrees). Melt butter in a shallow baking pan. Place rabbit pieces in butter. Bake 25 minutes. Turn. Bake 15-20 minutes longer or until golden and tender.

Cornflakes can be used in place of the Corn Chex.

Curried Rabbit

4 cups diced, cooked rabbit

2 10 oz cans mushroom soup

1 cup mayonnaise

1/2 cup commercial sour cream

2 teaspoons lemon juice

2 Tablespoons melted butter

1 teaspoon curry power

3/4 cup toasted, buttered bread crumbs

2/3 cup shredded sharp Cheddar Cheese

Combine all ingredients except bread crumbs and cheese, spoon into buttered 3-quart casserole. Top with bread crumbs, then cheese. Bake at 350 degrees for 20 minutes or until cheese melts and sauce is bubbly.

Fried Rabbit-1

1 rabbit

garlic to taste

1 hot pepper

Clean and cut rabbit into pieces. Boil in water with pepper and garlic. After boiling rabbit drain. Dip rabbit into beaten egg. Roll in flour and deep fry. Taste like chicken.

Fried Rabbit-2

METHOD: Wash rabbit (skinned and dressed) with acidulated water. Then soak in tepid water for 10 minutes. Place rabbit in boiling water, boil 10 minutes and drain. Cool and cut into joints. Dip each piece into beaten egg, then in bread crumbs, season with salt and pepper. Sauté in shortening, cooking until tender. Thicken the gravy in pan with flour, blend with milk or cream to make a milk gravy, boil it up once, season with salt and pepper, serve with the fried rabbit. Garnish with sliced lemon.

Hasenpfeffer

Makes four (04) servings

1 Rabbit, cut into pieces

2 tbsp. olive oil

1 Bay leaf, crumbled

1 Garlic clove, chopped

1 Spice clove

2 tbsp. Bacon, diced

2 Small carrots, chopped

2 cups mushrooms

1/2 cup Vinegar

1 1/2 cup Water

1 cup Sour cream

Heat vegetable oil in sauce pan. When hot, add leaf, garlic clove, spice clove, bacon, carrots and mushrooms. Add rabbit and simmer until browned. Pour solution of 1/2 cup vinegar, mixed with 1 to 1-1/2 cups water over meat. Cover pan and simmer until tender. Before removing pan from heat, add sour cream stirring to blend. Serve hot with dumplings or large noodles.

Italian Rabbit Cheese Bake

(If cooked with a large or older rabbit,

the meat can be par-boiled)

4 to 6 pieces of deboned rabbit

2 cans (14 1/2 oz.) Italian stewed tomatoes

2 Tbsp. cornstarch

1/2 tsp. oregano, crushed

1/4 cup grated Parmesan cheese

Place rabbit in baking dish. Cover with foil, bake at 425 degrees for 30 minutes or until tender. Remove foil. Combine tomatoes, cornstarch, and oregano in a saucepan. Cook stirring constantly, until thickened. Poor sauce over rabbit, and then top with cheese. Return to oven and bake uncovered for 5 minutes or until rabbit is tender.

Lemony Rabbit

1 tbsp. butter

2 tbsp. vegetable oil

3 1/2 lbs. cut-up rabbit

1/2 cup lemon juice

6 green onions, chopped

1/2 tsp. salt

1/2 tsp. thyme

1/2 tsp. pepper

Pastry (optional)

1 1/2 cups flour

1/4 cup margarine

1 tsp. baking powder

1/4 cup cold water

pinch of salt

In a heavy saucepan, heat thoroughly butter and vegetable oil. Add rabbit and cook until brown. Stir in lemon juice and spices. Bring to a boil. Cover, reduce heat and simmer for one hour or until tender. Before serving, sprinkle with chopped parsley. Top with favorite pastry if so desired.

Mix all together and roll out the dough to fit the size of your pot. Punch a hole in center of dough and place in oven at 350 degrees for 30 minutes.

Peppered Poached Rabbit

2 Quarter sections of rabbit Poached***

1 large or two medium onions, diced to make

2 cups cups of peeled egg plant diced 1/2" thick

4 large tomatoes diced 1/2" thick (stem & skin removed)

2 table spoons minced garlic

1 tablespoon Olive Oil

2 1/4 cups, 2 cup bell or banana pepper diced

2 cups of diced zucchini

1 teaspoon sugar

2 teaspoons celery salt

1 teaspoon salt

Place all ingredients in a 3 quart saucepan; cover and simmer 20 minutes, then uncover, slow simmer, and stir for 8 minutes. If desired serve over rice or noodles. ***To poach the rabbit, place the quarters in a pot with a half gallon of water, 2 tablespoons of salt, and 1 teaspoon of Rosemary. Cover and simmer 20 minutes, shred meat from the bones, and add to the other ingredients.

Pierre Franey's Lapin Roti a la Michel

1 2 - 2 1/2 lb. rabbit, cleaned

Salt and freshly ground pepper to taste

6 Tbs olive oil

4 sprigs fresh thyme, or 2 tsp. dried

2 sprigs fresh rosemary or 2 tsp. dried

2 bay leaves

4 Tbs Ricard or other anise flavored liqueur

1/2 cup fresh chicken broth

4 Tbs fresh basil, coarsely chopped for garnish

Place the rabbit in a shallow dish. Add the salt and pepper, 2 tablespoons of olive oil, thyme, rosemary, bay leaves, and Ricard. Stir well and cover with plastic wrap. Place in refrigerator for 6 hours. Preheat oven to 400 degrees Transfer the rabbit and herbs to a flat baking dish large enough to hold all the pieces in a single layer. Add the remaining olive oil and bake for 30 minutes, turning and basting the rabbit as necessary. Add the chicken broth and cover with aluminum foil. Reduce oven temperature to 350 and continue to bake for 15 minutes. Remove bay leaves, sprinkle with basil and serve.

Serves 4

Rabbit  Braised in Wine

2 rabbits, cut into serving pieces

Salt and pepper

Flour

2 tbs. olive oil

2 onions, sliced

2 cloves garlic, minced

6 carrots, peeled and sliced

1 lb. fresh mushrooms, sliced

2 tbs. fresh parsley, minced

¼ tsp. thyme

½ tsp. oregano, rubbed

4 bay leaves

2 cups dry white wine

Preheat oven to 350º.  Salt and pepper rabbit and coat with flour.  Place oil, onions, garlic, carrots and mushrooms in large casserole dish.  Place rabbit on top of vegetables.  Sprinkle with parsley, thyme and oregano.  Add bay leaves and wine.  Cover and bake 1 hour or until rabbit is tender.  Remove bay leaves before serving. Servings: 6-8.

Rabbit Casserole

2 rabbit fryers (about 2 pounds each) -- cut up

4 slices bacon

3 medium onions -- quartered

2 green peppers -- cut up

1 clove garlic -- crushed

1/2 cup white wine

1 can (16oz) whole tomatoes

1 can condensed cream of mushroom soup

1 teaspoon salt

1 teaspoon marjoram -- crushed

1 teaspoon thyme -- crushed

Sauté bacon until crisp. Drain on paper towels and set aside. Brown rabbit a few pieces at a time in bacon drippings, then arrange in a 10-cup casserole dish. Add onion, green peppers, and garlic to same skillet and add wine. Cook, stirring, and crushing tomatoes until slightly thickened (about 5 minutes). Then stir in cream of mushroom soup, marjoram, and thyme. Heat to boiling, stirring frequently. Spoon over rabbit in baking dish and cover.

Bake at 350 degrees for one hour until rabbit is tender. Just before serving, crumble reserved bacon and sprinkle over the rabbit and vegetables. Serve with hot buttered rice or noodles.

Rabbit Coq Au Vin

8 rabbit thighs

Salt

Freshly ground black pepper

2 cups plus 2 tablespoons flour

1 egg

2 tablespoons milk

12 ounces bacon chopped

1 pint pearl onions, peeled

¼ cup chopped shallots

2 tbs. chopped garlic

1 tbs. chopped fresh thyme

2 bay leaves

3 cups fruity Wine

2 cups brown chicken stock

2 tbs. butter

1 tbs. finely chopped parsley

Season the rabbit with salt and pepper.  In a shallow pan, add 2 cups of the flour. Season with salt and pepper.  In another shallow bowl, whisk the egg and milk together.  Season with salt and pepper. Dredge the rabbit in the seasoned flour. Dip the rabbit in the egg wash, letting the excess drip off.  Dredge the rabbit back in the seasoned flour, coating completely.  In a large hot oven proof skillet with a lid, render the bacon until crispy about 6 to 8 minutes.  Remove the crispy bacon from the pan and reserve.  Lay the rabbit skin side down in the hot bacon fat and brown the rabbit for 3 to 4 minutes on each side.  Remove the rabbit from the pan and set aside.  Add the onions to the bacon fat and sauté for 2 minutes.  Add the mushrooms, shallots, and garlic, sauté for 2 minutes. Season with salt and pepper.  Add the thyme and bay leaves.  Add the rabbit to the vegetable mixture.  Add the wine and chicken stock. Bring the liquid up to a simmer and cover.  Cook the rabbit until very tender about 30 to 35 minutes skimming off the fat.  Remove the rabbit pieces from the pan and set aside.  Blend the remaining flour and butter together into a smooth paste.  Whisk the paste into hot liquid.  Bring the liquid to a simmer and cook for 3 to 4 minutes.  Add the rabbit back to the pan and continue to cook for 5 minutes.  Stir in the parsley.  Season with salt and pepper if needed.  Serve the Coq Au Vin in individual bowls with crusty bread.  Garnish with the reserved crispy bacon.  Yield: 4 servings

Rabbit Filipino

2 rabbits, sectioned

*Marinade for Rabbit Filipino

2 tbs. cornstarch

Marinate in special marinade for rabbit filipino 4 hours in the refrigerator.  Place marinade and meat in a 3-4 qt. uncovered cooking pot or Dutch oven.  Bring contents to a boil over medium heat.  Reduce hear and simmer, stirring occasionally to keep meat from sticking.   Simmer 30 to 40 minutes, or until rabbit is tender.  Remove meat and bay leaves from marinade and allow to cool.  Place ½ cup marinade in a shaker with cornstarch and shake to mix.  Use only enough marinade/cornstarch to thicken the rest of the marinade.  Discard what is not needed.  Ladle marinade over the rabbit and serve.

*Marinade for Rabbit Filipino

5 tbs. soy sauce

¼ cup palm vinegar

3 cloves garlic, crushed or pressed

2 bay leaves.

½ tsp. white pepper

In a stainless steel or glass bowl, combine soy sauce, palm vinegar, garlic, bay leaves and white pepper.  Mix well.

Rabbit Fricassee

2 cups red wine

2 tbs. lemon juice

2 bay leaves

1 tsp. thyme

¼ tsp. marjoram

Salt and Pepper

1 tsp. garlic powder

2 rabbits, cut into serving pieces

2 tbs. olive oil

1 onion, chopped

2 cloves garlic, minced

2 tbs. cornstarch

Mix wine, lemon juice, bay leaves, thyme, marjoram, salt, pepper and garlic powder to make marinade.  Place rabbit in large baking dish and pour marinade over rabbit.  Cover and refrigerate overnight.  Remove rabbit from marinade when ready to cook and dry well.  Strain marinade and save.  Heat oil in a large skillet.  Sauté onions and garlic.  Cover and simmer 1-1 ½  hours or until tender.  Servings: 6-8.

Rabbit Jerky

3 lbs. Rabbit

1/2 cup Soy sauce

1/2 cup Worcestershire sauce

2 tsp. Accent

2 tsp. seasoned salt

2 tsp. onion powder

2/3 tsp. garlic powder

2/3 tsp. black pepper

Slice rabbit into strips 3/8" thick to ensure total saturation of meat while marinating. Combine remaining ingredients in container, sir mixture until all of the spices have dissolved. Place meat in marinade. Be sure the strips are completely covered. Marinate overnight, turning if necessary. Next day, lay strips on oven rack. Cook 6-8 hours at 150 degrees. The longer they cook, the crispier they get. Store in airtight container.

Rabbit Paprika

1 cup finely chopped onion

1/2 cup butter

2 tablespoons red paprika

1 2-1/2 lb rabbit, cut in serving pieces

4 teaspoons salt

1 teaspoon pepper

1 tablespoon lemon juice

1/2 cup water

1 teaspoon caraway seeds

2 cups sour cream

3 tablespoons flour

Cook onions in butter until tender. Blend in 1 Tbsp. paprika. Rub rabbit with salt and pepper. Brown. Add lemon juice, caraway seeds and water. Cook over low heat 40 minutes or until tender. Remove rabbit and keep hot. Blend sour cream, flour and 1 tsp paprika together thoroughly. Slowly mix into pan drippings. Heat and stir just to boiling. Serve over rabbit. Makes 3 to 4 servings.

Rabbit in Tarragon Sauce

Can be served over pasta.

2 rabbits, cut into serving pieces

Salt and pepper

4 tbs. olive oil

1 cup onion, chopped

1 cup carrot, peeled and chopped

1 cup celery, chopped

Flour

2 cans chicken broth

½ cup sherry

2 tsp. tarragon

1 cup heave whipping cream

1 tbs. Dijon mustard

¼ cup parsley, minced

Season rabbit with salt and pepper.  Place olive oil in skillet and brown rabbit.  Remove meat and drain on paper towel.  Add onion, carrot and celery to skillet.  Sauté 5 minutes. Stir in enough flour to make a paste.  Blend in broth, sherry and tarragon.  Return rabbit to skillet.  Bring sauce to a boil and reduce heat to simmer.  Baste meat frequently for 45-60 minutes.  Remove rabbit to serving platter and keep warm in oven.  Strain and degrease sauce, discarding vegetables.  Return remaining sauce to skillet and add cream.  Simmer until thickened, stirring frequently.  Remove from heat and add mustard and parsley.  Pout over sauce over rabbit and serve.

Rabbit Pie-1

Rabbit made into pie is also a desirable way in which to serve rabbit. To prepare such a dish, skin and clean one or more rabbits and cut them up into as small pieces as possible, removing the largest bones. Put these pieces into a baking dish, and over them place bacon cut into small strips. Sprinkle all with chopped parsley, salt, and pepper, and add a few slices of onion, as well as some strips of carrot and potato, if desired. Pour a sufficient amount of boiling water over the whole and allow to simmer slowly until the meat is partly cooked. Then place in the over and cook until the meat is tender. Next, dredge the contents of the baking dish with flour and cover with a 1/4-inch layer of baking-powder biscuit dough. Make several slits through the dough to allow the steam to escape. Bake until the dough becomes a well-browned crust. Serve hot in the baking dish.

Rabbit Pie-2

PREPARATION TIME IS ONE HOUR / SERVES TWO ADULTS

INGREDIENTS:

A rabbit, jointed into six pieces: two legs, two shoulders, one saddle cut into two

6 shallots

100g baby button mushrooms

2 small carrots

2 small turnips

125g smoked bacon

50g plain flour

Fresh thyme and parsley

550ml chicken stock

400 g shortcrust pastry

3 dessert spoons of olive oil

2 cloves of garlic

200ml red wine

2 bay leaves

1 egg

Salt and pepper

YOU'LL ALSO NEED:  Frying pan, large cooking pot, medium pie dish, sharp knife, chopping board, two medium bowls, large spoons.

PREPARATION AND COOKING INSTRUCTIONS:

1)  Set the oven to a medium heat. Peel the shallots and leave them whole, then take your carrots and peel and chop them into pieces roughly the size as the shallots. Peel the turnips and chop them into six pieces.

2)  Take your rabbit, season all over with salt and pepper and toss it in 50g of flour. Slice the bacon thinly and fry in a tablespoon of olive oil until nice and crispy. Then put into a large saucepan, leaving the fat in the frying pan. Now fry the rabbit in the same fat until it's golden brown.

3)  When the rabbit is cooked, put it in the pot with the bacon, then throw all the vegetables into the same pan - add more oil if needed. Chop two cloves of garlic and half a bunch of thyme. When the vegetables are brown, throw in the garlic and thyme and fry for two minutes. Add it all to the pot.

4)  Bring the frying pan  back to a medium heat; add 200ml of red wine and simmer to reduce by half. Add the chicken stock and reduce a little more. Pour all the liquid into the pot, bring to a boil and cook for 5 minutes. Leave to one side and allow to cool.

5)  Finely chop the parsley and stir into the mixture with two bay leaves. Place it all in a casserole dish. Lightly flour a work surface and roll the pastry until 4mm thick. Wet the edge of the dish, place the pastry over and trim off the excess. Push the edges down with a fork to seal.

6)  With any leftover pastry, make patterns like leaves or criss-crosses. Take an egg, beat it with a fork and brush it over the pastry. Prick the middle of the pie with a sharp knife to allow any steam to escape while it cooks. Place the pie in the oven for 20 to 25 minutes, until golden brown.

SERVING SUGGESTION:  This can be a dish all on its own, but boiled new potatoes served with butter and parsley make a good accompaniment.

Rabbit Sauté

Serve over a bed of rice.

3 tbs. olive oil

2 rabbits, cut into serving pieces

4 cloves garlic, minced

2 large onions, minced

1 cup white wine

2 16-oz cans of tomato paste

1 tsp. thyme

4 bay leaves

1 tsp. sweet basil, rubbed

1 tsp. dry parsley

1 can black olives

Heat olive oil in large skillet and brown rabbit, garlic, and onions.  Remove rabbit and drain on paper towel.  Pour in wine and bring to a boil.  Add tomato sauce, thyme, bay leaves, sweet basil and parsley.  Stir well; return to skillet.  Cover and simmer 30 minutes.  Add olives and simmer 10 additional minutes.  Servings: 6.

Rabbit Stew-1

SHOPPING LIST: carrots, flour, onion, rabbits, salt, salt pork, potato, and turnip

INGREDIENTS

2 rabbits cut into pieces, 2 cups of water, 1 chopped onion, 4 or 5 slices of salt pork, 3 tsp. flour, 1 cup of diced turnip, 3 diced carrots, 1 1/2 tsp. salt, 1/2 cup diced potatoes

INSTRUCTIONS

Heat fry pan and fry salt pork.

Dredge the rabbit meat with flour.

Brown rabbit meat in hot fat.

Place the browned rabbit meat in a large pot

Add water to the frying pan to remove all the browning liquid and add it to the pot.

Add enough water to cover the rabbit meat.

Add chopped onion, salt and pepper.

Simmer, do not boil for 2 to 2 1/2 hours until the meat is tender. Add cubed carrots, potatoes, and turnip.

Bring the stew to a slow boil.

Cook for another 10 minutes.

Add flour thickening (See recipe which follows) to the stew to make gravy.

Add dumplings and cook for another 20 minutes.

Serve with dumplings while hot.

Flour Thickening

Take a small jar with a cover.

Place 1/4 cup of cold water in the jar.

On top of the water place 2 tbsp. of flour.

Place the cover on the jar and shake until the mixture is smooth

Add to liquid from meat to make it thicker.

Rabbit Stew-2

1 three pound rabbit

6 small onions, chopped

1 bay leaf

½ cup chopped celery

2 tsp. salt

2 cups diced carrots

3 raw potatoes, cut up

3 tbs. flour

1 tbs. chopped parsley

Clean rabbit and soak in salted water. Drain, disjoint it in pieces for serving and place in a large kettle with onions, bay leaf, celery and salt. Cover with cold water and cook slowly until tender, about two hours. Add chopped carrots and potatoes and continue cooking until these vegetables are done. Smooth flour with a little cold water and add slowly. When thickened, add chopped parsley and serve.

Roast Rabbit

Roasting is the cookery process often used to prepare rabbit. To cook it in this way, first skin and clean the animal and stuff it. Any of the stuffing previously given may be used for this purpose. Then skewer the legs in position, place strips of bacon across the back, put in a roasting pan, and dredge with salt and pepper. Also, ad 1/2 cupful of hot water to which has been added a little butter or bacon fat. Roast in a quick oven, and baste every 15 minutes during the roasting. A few minutes before the rabbit is tender enough to be pierced with a fork, remove the strips of bacon so that the flesh underneath may brown. Then remove from the pan and serve.

Sautéed Rabbit

If it is desired to prepare a rabbit by sautéing, skin and clean it, cut it into pieces, and dry all the pieces with a soft cloth. Then melt bacon fat in a frying pan, and when it is hot place the pieces of rabbit in it and allow them to brown. Add several sprigs of parsley and two small onions, sliced, season with salt and pepper, add a slice or two of bacon, and pour water over the whole until it is nearly covered. Place a cover on the frying pan and simmer slowly. Add water when it is necessary. When the meat is tender, remove it from the frying pan. Then thicken the fluid that remains with a small amount of flour so as to make a gravy. Serve hot.

Soused Rabbit on the Grill

2 rabbits, dressed and cut up

1/2 cup dry vermouth

1/4 cup burgundy

1/2 cup oil

1 tsp. Liquid Smoke

1 tsp. tarragon

1 tsp. seasoned salt

2 cloves garlic, pressed

2 tbsp. minced parsley

1 tsp. minced onion

1/8 tsp. pepper

butter for basting

Combine all marinade ingredients. Add the rabbit and let marinate for several hours. Add soaked wood chips or chunks to readied briquettes in a barbecue unit. Grill the rabbit on low setting for about 45 minutes, basting frequently with butter. Serves 4-6.

Smothered Rabbit with Apples & Onions

1 rabbit

3 large onions sliced

3 large red apples, peeled and sliced

Pepper & salt to taste

1 tbsp. of vinegar

1/4 tsp. of cloves

1 Bay leaf

Cut rabbit into serving pieces and brown in butter or bacon drippings (about 3 tbsp.). When well browned cover with apples and onion, add vinegar, cloves, salt, pepper and Bay leaf. Add about 1/4 cup of water and let simmer, about 1 1/2 hours. Stir occasionally adding more water if needed. Do not let it burn. Use heavy pot. Apples and onions will make a thick sauce. Remove Bay leaf and serve with rice and boiled potatoes and red cabbage.

Snowshoe Pot Roast

2 young snowshoe hares

*Marinade for Snowshoe Post Roast

½ onion sliced

Paprika, sprinkle

Garlic powder, sprinkle

1 cup stock or 1 can chicken broth

6 potatoes peeled and cubed

12 carrots, peeled and sliced

Preheat oven to 275º.  Marinate two hares in large  sealable plastic bag for 24 hours.  Place hares, with marinade, into roasting pot and add onion. Sprinkle meat with paprika and garlic powder.  Add stock or chicken broth to pot.  Roast, covered for 1 ½ hours.  Add potatoes and carrots and continue to cook until vegetables are finished.  Add more liquid, baste and turn hares as needed.  Meat is finished when it falls off the bones.  Place hares on serving dish surrounded by potatoes and carrots.  Servings: 4-6

Marinade for Snowshoe Post Roast

2 cups Burgundy wine

2 cups stock or 1 can chicken broth

¼ tsp. nutmeg, ground

¼ tarragon

½ onion, sectioned

Mix wine and stock or broth and transfer to large plastic storage bag.

Add nutmeg, tarragon and onion.  Shake to mix.

Stuffed Onion Rabbit

1 rabbit whole

1-1½ tsp. of salt

1/8 tsp. pepper

1½ cups onion slices (can substitute ½ cup of the onions with green peppers)

3 slices bacon

Rub salt and pepper rabbit. Stuff with onion slices. Sew up and lay strips of bacon over rabbit. Wrap whole rabbit in foil and place in shallow baking pan. Bake in oven at 350 degrees for 90 minutes. Test for tenderness with fork. Serves four people.

Stuffed Rabbit

1 rabbit (not cut up)

1 tbsp. butter

1 cup chicken boullion

1 tbsp. bacon fat

3 slices bacon

Wash and dry the rabbit. Fill with stuffing (may add apples and crushed crackers). Sew up the truss. Sear in a frying pan. Cook at medium heat. Baste with light amount of vinegar and seasonings until brown and then serve.

Young Jackrabbit in Marinade

2 jackrabbits, sectioned

*Marinade for young jackrabbit

1 cup flour

1/8 tsp. garlic salt

1/8 tsp. onion salt or powder

1/8 black or white pepper

¾ cup cracker crumbs

Canola oil or margarine

Marinate sectioned rabbits for 24 hours in sealable plastic bag. Discard marinade.  Add flour, garlic salt, onion salt, pepper and cracker crumbs to sectioned meat in bag.  Seal bag and shake to coat meat.  Fry meat over low to medium heat in skillet with canola oil or margarine.  Servings: 6-8

Marinade for Young Jackrabbit

1 can beer

2 onions, sliced

Garlic powder, sprinkle

Paprika, sprinkle

¼ tsp. ground clove

¼ tsp. nutmeg

2 large bay leaves

Tarragon, pinch

Mix all ingredients together for a marinade that will help "tame" jackrabbit, which is a strong-flavored dark meat.  This may be cooked separately and served on top of the meat.

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Should you have a concern regarding the health of your Beagle(s), you should contact your veterinarian. All information on this site is presented solely for educational and informational purposes and should not, at any time, be considered a substitute for seeking or receiving veterinary care for your Beagle(s).