illed with oil, lay you rabbit chunks in and cook for
Trim the rabbit pieces of any fat, rinse
Cook broccoli partially according to package directions; drain. Layer broccoli and rabbit in 9 x 13-inch baking dish.
Combine mushroom soup, mayonnaise, milk and lemon juice in bowl; mix well. Pour over layers.
Sprinkle with cheese.
Bake at 350\u00b0 for 30 minutes.
eat. Working in batches, sear rabbit pieces for 5 mins, until
wo combined liquids over the rabbit and sprinkle the bacon pieces
Cut up the rabbit into pieces (hind legs,
Dredge rabbit pieces, including liver, in flour,
Pressure cook rabbit with water and stick of butter for about 1 hour.
Remove meat from bones.
Place 1/2 of dressing in long casserole dish.
Using broth from which rabbit was cooked, lightly moisten dressing.
Layer rabbit on top of dressing.
Mix together 2 cans soup and 1 1/2 cups of rabbit broth; pour on top of rabbit. Spread remaining dressing on top; lightly moisten with more broth.
Lightly dot top of casserole with butter.
Bake at 375\u00b0 for about 20 to 25 minutes, or until golden brown.
Heat 1/4 cup olive oil in a large saucepan over medium heat. Fry rabbit pieces in hot oil until evenly browned. Season with bay leaves, salt, allspice berries, oregano, and lemon juice to the saucepan. Pour white wine over the rabbit. Bring the mixture to a simmer; cook 4 to 5 minutes. Add enough water to the saucepan to cover rabbit completely.
Bring the liquid to a simmer; cook until rabbit is cooked through and the water is evaporated, about 40 minutes.
ith a lid. Add the rabbit pieces and cook over a
For rabbit, combine flour, salt, pepper and
owl.
Remove head from rabbit and cut the rest into
Heat margarine in large frying pan. Add onion and green pepper.
Cook 5 minutes over low heat. Blend in flour and cook until bubbly.
Pour in broth gradually, stirring constantly.
Cook until thick and smooth, stirring frequently.
Add seasoning.
Add meat and vegetables to gravy and heat.
Pour mixture into pie crust. Place top crust on and cut slits for steam to escape. Bake at 425\u00b0 until crust browns and sauce bubbles.
rom the pan; add in rabbit quarters.
Cook, turning once
Place cut-up rabbit in a paper or plastic bag with lightly salted flour.
Brown the floured rabbit in margarine.
Remove meat from the pot and blend in two tablespoons flour in the remaining fat.
Drain liquid from the can of mushrooms and add enough water to this to make about 1 cup.
Add this to the pot gradually and cook until thickened.
Stir in beer and return the rabbit.
Cover and cook until meat is tender.
Add mushrooms and green beans; continue cooking until heated.
Boil the rabbit in salted water with the onion until meat falls from bones.
Dice the meat.
Prepare noodles by adding milk and some salt to the eggs.
Add enough flour to make a stiff dough.
Roll the dough out to a thickness of 1/4-inch or less. Cut into 1 1/2-inch squares.
Cover the bottom of a greased (margarine) baking pan with noodles, followed by a layer of rabbit meat.
Continue alternating noodles with meat until both are gone. Pour the broth in which the rabbit was cooked over this and bake at 375\u00b0 for 30 minutes.
Cook rabbit with several big slices of
Line a sheet pan with parchment paper.
Spread rabbit out as flat as possible and place it on prepared pan.
Season both sides with salt and pepper.
Combine oil, garlic, rosemary, coriander, peppercorns and chili powder in a small bowl.
Rub mixture over both sides of rabbit.
Cover and refrigerate 2-3 hours.
Preheat oven to 475\u00b0F.
Uncover rabbit.
Roast until tender and cooked through, 30-35 minutes.
edium-high heat. Coat the rabbit pieces in flour and shake
Pat rabbit dry and sprinkle with 1/