newhunterette
04-14-2008, 03:10 PM
a few days ago someone (sorry can't remember) mentioned I forgot rabbits on a list so I figured I better add a couple rabbit recipes for y'all
Cottontail Cuisine
2 Rabbits, quartered
1 c Olive oil
1/2 c Vinegar
1/2 c Red wine
1 sm Minced onion
2 Cloves minced garlic
Juice from 1/2 lemon
5 tb Catsup
4 tb A-1 sauce
1/2 ts Cayenne pepper
ds Tabasco
1/2 ts Black pepper
Combine all ingredients except the rabbit in a medium saucepan. Mix well and simmer for 20 minutes, stirring frequently.
Place the quartered rabbits on a medium-hot grill. Baste the rabbits generously every 5 minutes with the sauce mixture, turning frequently. It will take about 20-30 minutes until they are done, make sure you have used all of your sauce.
German-Style Hasenpfeffer
1 Rabbit, cut into pieces
2 tb Vegetable oil
1 Bay leaf, crumbled
1 Garlic clove, chopped
1 Spice clove
2 tb Bacon, diced
2 Small carrots, chopped
Mushrooms, optional
1/2 c Vinegar
1 1/2 c Water
1 c Sour cream or evap. milk
Heat vegetable oil in cauce pan. When hot, add leaf, garlic clove, spice clove, bacon, carrots and mushrooms. Add rabbit and simmer until browned. Pour solution of 1/2 cup vinegar, mixed with 1 to 1-1/2 cups water over meat. Cover pan and simmer until tender. Before removing pan from heat, add cream or evaporated milk. Serve hot with dumplings or large noodles.
Parmesan Rabbit
1 Rabbit
1/2 c Bread crumbs
1/2 c Parmesan cheese
1 Egg
Salt and pepper
1/4 lb Butter
1/2 c Tomato juice
Cut rabbit into generous serving pieces. Flatten by pounding meat gently. In a bowl, mix bread crumbs and parmesan cheese together. In another bowl, beat a egg with salt and pepper. Roll pieces of meat in crumbs, then in the beaten egg and then again in crumb mixture. Fry in butter over medium heat for 30 minutes. Add tomato juice and cook for another hour over very low heat.
Happy Hopping I mean cooking
Alison
Cottontail Cuisine
2 Rabbits, quartered
1 c Olive oil
1/2 c Vinegar
1/2 c Red wine
1 sm Minced onion
2 Cloves minced garlic
Juice from 1/2 lemon
5 tb Catsup
4 tb A-1 sauce
1/2 ts Cayenne pepper
ds Tabasco
1/2 ts Black pepper
Combine all ingredients except the rabbit in a medium saucepan. Mix well and simmer for 20 minutes, stirring frequently.
Place the quartered rabbits on a medium-hot grill. Baste the rabbits generously every 5 minutes with the sauce mixture, turning frequently. It will take about 20-30 minutes until they are done, make sure you have used all of your sauce.
German-Style Hasenpfeffer
1 Rabbit, cut into pieces
2 tb Vegetable oil
1 Bay leaf, crumbled
1 Garlic clove, chopped
1 Spice clove
2 tb Bacon, diced
2 Small carrots, chopped
Mushrooms, optional
1/2 c Vinegar
1 1/2 c Water
1 c Sour cream or evap. milk
Heat vegetable oil in cauce pan. When hot, add leaf, garlic clove, spice clove, bacon, carrots and mushrooms. Add rabbit and simmer until browned. Pour solution of 1/2 cup vinegar, mixed with 1 to 1-1/2 cups water over meat. Cover pan and simmer until tender. Before removing pan from heat, add cream or evaporated milk. Serve hot with dumplings or large noodles.
Parmesan Rabbit
1 Rabbit
1/2 c Bread crumbs
1/2 c Parmesan cheese
1 Egg
Salt and pepper
1/4 lb Butter
1/2 c Tomato juice
Cut rabbit into generous serving pieces. Flatten by pounding meat gently. In a bowl, mix bread crumbs and parmesan cheese together. In another bowl, beat a egg with salt and pepper. Roll pieces of meat in crumbs, then in the beaten egg and then again in crumb mixture. Fry in butter over medium heat for 30 minutes. Add tomato juice and cook for another hour over very low heat.
Happy Hopping I mean cooking
Alison