To roast the rabbit: Place the rabbit in a large roasting pan
If rabbit is not already prepared,
Rub the rabbit inside and out with a
Sprinkle rabbit with salt and pepper on the inside.
Fill with stuffing, fasten opening securely and spread with fat.
Sprinkle with salt and pepper.
Roast in an uncovered pan at 350F for 1 1/2 hours or until tender.
Cut rabbit into serving size pieces.
Combine wine, vinegar, onion and spices; bring to a boil and remove from heat.
Salt the rabbit meat liberally and allow to stand for 15 minutes.
Rinse, salt lightly and pour the cooled liquid over the meat.
Store in the refrigerator for 3 days.
Mix the marinade with an equal volume of beef broth and pour into a roaster.
Bake, covered at 325\u00b0 until tender.
When half done, pour some of the sour cream over the rabbit and continue doing this at intervals until it is gone.
owl; set aside.
Pat roast dry with paper towels. Heat
Wash and dry rabbit; melt margarine and brown rabbit.
Add salt and pepper, prunes and wine.
Cover pan and place in oven at 350\u00b0 for about 2 to 2 1/2 hours.
Check every 1/2 hour and turn pieces; add water if needed.
Cut up rabbit and marinate in red wine, pickling spices, salt, diced carrots, celery, onion and 1 cup water for 2 or 3 days. Dry rabbit on paper towel; coat with flour, salt and pepper. Brown in bacon fat.
Add garlic while frying.
Strain marinade for gravy.
Add gravy to meat and simmer for 3/4 hour.
Add chopped mushrooms and continue cooking 15 minutes, or until meat is done.
Put the roast beef,onion, red pepper, pepperoncini, mushrooms,water and bouillon cubes in a medium size pot and boil it unitll the bouillon cubes have desolved and the vegetables are tender but still crisp.
Evenly divide the roast beef and the vegetables between the 6 samdwiches, top with mozzarella cheese.
Use the remaining broth to dunk your sandwich into.
Yummy!
Slice garlic into matchsticks. Make slits in roast with small knife and insert garlic.
Rub oil all over roast. Grind pepper over roast and coat with Italian Seasoning.
Place roast on rack in roasting pan and roast at 500\u00b0F for 20 minutes. Turn heat down to 300\u00b0F and roast an additional 18 minutes per pound for medium rare.
Remove from oven and let rest 15 minutes before slicing.
In foil-lined pan, place roast in foil. Pour bottle of Italian dressing over roast. Cover and place in oven at 300\u00b0 for 2 to 3 hours.
Pour water into a large kettle, and add bouillon cubes.
Mix together the salt, garlic, Italian seasoning, black pepper, oregano, basil, and red pepper flakes on a large plate. Rub roast with 1/2 cup vegetable oil. Roll roast in seasoning mixture until well coated. Place the roast in the kettle along with any left over seasoning mixture and oil.
Bring water to a boil, reduce heat, and simmer approximately 3 1/2 hours. Meat should be tender and well done.
ot (on high setting), cook roast about 6-8 hrs, depending
Marinate roast in Italian dressing 6 to 8 hours or overnight. Grill over medium coals approximately 20 minutes per pound, turning occasionally.
Brush with marinade occasionally.
Carve into slices.
Place roast in crock pot.
Pour dressing on top and then sprinkle with onion soup mix.
Place lid on crock pot and cook on low for about 10 hours.
Remove meat from au jus and shred or slice.
Place meat back in juices and sprinkle top with Italian seasoning; stir.
Serve on toasted kaiser rolls.
igh setting.
If the roast comes in elastic-y netting
50 degrees.
Place frozen roast in a small to medium
Preheat oven to 350\u00b0.
Line roast pan with aluminum foil. Salt roast and place in pan.
Combine soup, mix and water; stir and pour over roast.
Cover with foil.
Bake for 1 hour per pound for a tender and delicious roast.
Place roast into a stainless steel or
Brown roast on high temperature. Put roast along with the rest of ingredients in slow cooker. Let simmer 8 hours. Serve on sandwich rolls with Swiss cheese.