Preheat oven to 350\u00b0.
Coat rabbit pieces with flour.
In ovenproof 10-inch skillet over medium heat, in hot oil and butter, cook rabbit, a few pieces at a time, until browned on all sides. Remove to platter as they are browned.
Preheat the oven to 325\u00b0F. Heat half the oil in Dutch oven on high heat. Cook rabbit, in batches, until browned.
Heat remaining oil in same pan; cook onion and garlic, stirring, until onion softens. Add 1 cup water, stock, undrained tomatoes, potatoes, carrots, vinegar, bay leaves, red pepper flakes and mint to pan. Return rabbit to pan; bring to a boil.
Cook in oven, covered, about 2 hours or until rabbit is tender. Add peas; cook, uncovered, for 15 mins.
Heat 1 tsp oil in a large saucepan over medium-high heat. Cook pearl onions, stirring, for 3 mins, or until browned all over. Set aside.
Toss rabbit in flour. Add remaining oil to pan and cook rabbit until browned all over.
Add wine, tomato puree and 3/4 cup water. Bring to a boil then reduce heat and simmer, covered, for 45 mins.
Add potatoes and onions. Cook for 15 mins. Add carrots and peas. Cook until vegetables are tender. Serve.
Heat the oil in a skillet over medium heat.
Cook rabbit, onion, and garlic until rabbit is browned.
Add wine, bay leaf, bouillon, nutmeg, tomato paste, sugar, salt and pepper.
Add potatoes, carrots, and peas.
Add enough water to cover.
Bring to a boil, reduce to a simmer.
Cook until potatoes are done, about one hour.
Preheat the oven to 350 degrees F (175 degrees C).
Season the rabbit with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the rabbit pieces and brown on all sides. Place in a 9x13 inch baking dish. In a medium bowl, combine the sugar, onion, ketchup, garlic, paprika, Worcestershire sauce and water; pour over the rabbit.
Bake uncovered for 90 minutes in the preheated oven, basting frequently. Meat should be very tender when done.
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.
On waxed paper, combine flour and paprika.
Use to coat rabbit pieces.
In 12-inch skillet over medium-high heat in hot salad oil, cook rabbit, a few pieces at a time, until browned on all sides, removing pieces to platter as they brown.
When all browned, return to skillet and sprinkle with salt and pepper. Reduce heat to low.
Cover and cook 45 minutes or until rabbit is fork-tender.
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.
Place rabbit in pot; cover with water.
Add onion and bacon slices.
Bring to a boil.
Cook for about 30 minutes.
Add salt, if needed.
Cook rabbit until tender.
Remove from pot; drain. Place in hot skillet with small amount of cooking oil.
Brown quickly; place in a covered dish.
Keep warm.
Add salt, pepper, cornstarch, 1 1/2 cups water and a small amount of evaporated milk.
Serve gravy with rabbit.
arge skillet over high heat. Cook rabbit pieces, turning once, until brown
Cook rabbit 1 1/2 to 2 hours. Take meat off bone; cut into small pieces. Place rabbit meat and other ingredients listed except for thickening in suitable-size saucepan; cook until vegetables are done. Add salt and pepper and thickening. Turn off heat. Let stand 15 to 20 minutes.
Cook rabbit with several big slices of
In a Dutch oven, cook salt pork over medium heat until fat melts. Cook rabbit in hot fat until well browned on all sides.
Pour in enough sherry to cover meat. Simmer until sherry is absorbed for the most part and meat is very tender.
Pour in remaining sherry, and simmer for just a few minutes (leave enough liquid in the pan for sauce).
arge skillet, melt butter.
Cook rabbit or chicken pieces until browned
Cook rabbit until well done.
Take off bone and chop up. Combine all other ingredients.
Bring to boil and add rabbit meat. Simmer until about dry.
To do this you must not know how to cut up a rabbit.
eat. Working in batches, sear rabbit pieces for 5 mins, until
he rabbit liberally with salt and pepper; in a large skillet, cook
pinach and vegetable seasoning and cook until wilted, about two minutes
190 degrees C). Season rabbit bones with mirepoix base, and