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.
Cut rabbit into serving size pieces (parboil wild rabbit); salt and pepper to taste, roll in flour and brown.
Pour small amount of water in skillet and steam 15 minutes.
Pour sour cream over rabbit; let cook slowly in oven (275\u00b0) or on top of stove on low heat until tender.
Makes nice brown gravy.
Rub the rabbit inside and out with a
ed wine vinegar. Add the rabbit pieces and pickle the mixture
If using wild rabbit, plunge into deep pot of boiling water and boil for 10 minutes.
This is necessary in order to remove the wild taste.
Fry each piece of rabbit until golden brown in deep fat.
Remove rabbit and set aside.
Retain 6 to 8 tablespoons fat.
Rinse the rabbit pieces in cold water and
Cut up the rabbit into pieces (hind legs,
illed with oil, lay you rabbit chunks in and cook for
Heat oven to 300\u00b0. Place rabbit in 13 x 9-inch baking dish. Melt butter and pour over rabbit. Salt and pepper to taste. Cover with foil and bake until tender 2 1/2 to 3 hours. Pour off liquid and use to make gravy.
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.
aper towels.
Add the rabbit, a few pieces at a
1.\tSoak the rabbit in salted water for 24
edium heat; add in the rabbit pieces (in batches, if necessary
arge enough to hold the rabbit.
Tie together the parsley
arge stew pot place the rabbit and squirrel and cover by
are is much heavier than rabbit. Rabbit or hare should be treated
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.
Cook rabbit with several big slices of
small package of mixed wild mushrooms that include porcinis). To
0-45 minutes or until rabbit is cooked and falling from