ed wine vinegar. Add the rabbit pieces and pickle the mixture
hours.
Season the rabbit to taste. Heat the butter
Chop rabbit into 12 pieces, discard the
edium-high heat. Coat the rabbit pieces in flour and shake
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.
In a large stew pot place the rabbit and squirrel and cover by
1.\tSoak the rabbit in salted water for 24
Heat butter in a saucepan and brown rabbit. Add bay leaves and season. Add wine, stock and mushrooms along with soaking water, cover and simmer for 45 hour. Add carrots and cook for 5 mins then add peas and cook for 10 mins. Remove rabbit, discard bones and chop meats. Return meat to stew. Mix flour and cream until smooth then add to stew. Add lemon juice and season to taste. Serve garnished with lemon zest.
arge roasting pan, sear the rabbit on all sides and remove
Rub the rabbit inside and out with a
oasting pan and saute the wild boar over high heat turning
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.
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.
owels and set aside. Sprinkle rabbit with salt and coat with
Cut the rabbit meat into small, bite-sized
Cut rabbit into pieces. Boil until tender.
Pull meat from bone.
Cut meat into small pieces (save water that rabbit was boiled in).
Cut carrots, celery and potatoes in small pieces. Put in a 5-quart boiler with water from rabbit.
Cook until vegetables are tender. Add chopped onion, tomato paste, tomatoes or juice, corn and peas to thicken juice in stew.
Make roux and add to stew or add instant potatoes, salt and pepper to taste.
Rinse the rabbit pieces in cold water and
Cut up the rabbit into pieces (hind legs,
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.