Rabbit Recipes for Your Dining Pleasure
Rabbit meat is very famous in many European communities. A
younger animal is more tender, but the mature have a lot of
flavor. The taste of rabbit can be compared to chicken, but it
is more dense and dry. You may try substituting rabbit in some
of your chicken dishes for a pleasant change of taste. To remove
any "gamey" or otherwise just to tenderize, soak the rabbit
pieces in buttermilk. Some cooks prefer a marinade of wine and
vinegar mix, but this creates a spicier and sharply flavored
dish. To your enjoyment - European (Hasenpfeffer)Rabbit: 1 cup
vinegar, 1 onion, sliced, 1/2 cup sugar, 1 tsp. mixed pickling
spices, 1 1-2 lb. rabbit, cut-up, 2 tbs. flour, 2 tbs.
shortening Mix 3 cups water, vinegar, onion, sugar and pickling
spices, 2 tsp. salt, and 1/4 tsp. pepper. Add meat. Refrigerate
for 2 days. Remove meat from marinade, reserving 1 cup. Dry the
meat with paper toweling. Coat rabbit with flour. Brown in hot
shortening, slowly add the marinade. Cover and simmer for 45-60
mins. or until tender (add additional water, if necessary,
during cooking time). Remove the meat; thicken the liquid for
gravy with a roux, if desired. ******************** Fried
Rabbit: Coat 1 1-2 lb. rabbit, cut up, with a mixture of 1/4 cup
flour, 3/4 tsp. salt, and a sprinkling of pepper. In a pan,
brown meat slowly in 2 tbs. hot shortening. When golden brown,
reduce heat, add 3 tbs. water. Cover and simmer for 30 mins. or
until fork tender. Add additional water during cooking time if
needed. **************************** For an elegant, highly
seasoned dish, try: Rabbit Casserole: 1 large rabbit, brandy,
1/2 to 3/4 lb. Canadian bacon, salt, black pepper, 2 whole
cloves garlic, finely chopped, 1/2 cup chopped fresh parsley, 1
cup rye bread breadcrumbs, 1 cup dry red wine, 1 cup madeira
wine, flour and water mix - Cut rabbit into pieces and remove
the bones. Sprinkle meat with brandy. Let stand at room
temperature for 30 mins. In a casserole, line bottom with
Canadian bacon, and add the following in order: rabbit meat,
salt, pepper, garlic, parsley, bread crumbs and another layer of
bacon. Continue until all ingredients are used up. The top layer
should be bacon. Pour red wine and madeira over ingredients.
Make a flour and water dough and press around the edges of the
casserole, in a very thin edging. Cover the casserole tightly.
Bake (350) for 2 hours. If desired, paprika and thyme may be
added for additional spice. *************************** This is
a family favorite - delicate but with a lot of taste: Rabbit in
Cream: (Serve with applesauce and fried potatoes) 1 large
rabbit, cut into serving pieces, 6 tbs. flour, salt, black
pepper, 2 tbs. butter, 2 tbs. oil, 1-1/2 cups light cream Wash
rabbit pieces and pat dry with paper toweling. Dust with 4 tbs.
flour and sprinkle with salt and pepper. Heat the butter and oil
in pan, brown the pieces on each side, cover and cook for 30
mins. or until the juices run clear. Place the meat on a heated
platter. Add the remaining 2 tbs. flour to the pan drippings,
stir and scrape the bits from the bottom. Slowly stir in the
cream and cook, stirring, over medium heat until the sauce is
thickened, at least 7 mins. Spoon sauce over the meat before
serving. ****************************** Happy Rabbit: 1 large
rabbit, cut up, 2 tbs. cooking oil, 4 white potatoes, peeled and
quartered, 4 carrots, peeled and cut into 1/2" pieces, 1 onion,
sliced and separated into rings, 1 12-oz. can beer or 1-1/2 cups
apple juice may be substituted, 1/4 cup chili sauce, 1/2 tsp.
salt, 1/4 cup cold water, 2 tbs. flour Wash and pat meat dry
with paper toweling. Sprinkle salt and pepper over meat. In a
pan, brown rabbit on all sides in hot cooking oil. Drain the
fat. Add the potatoes, carrots, and onion to pan. Combine beer,
chili sauce, and salt. Pour over ingredients in pan. Bring to
boil; reduce heat. Cover and simmer for 45 mins. or until fork
tender. Place rabbit on warm platter and surround with
vegetables. For sauce, skim fat from pan juices. Add water to
equal 1-1/2 cups liquid. Return pan juices to skillet used to
fry rabbit. Combine water and flour and stir into pan juices
until completely dissolved. Cook over low heat until thick and
bubbly. Spoon a little over meat on platter and pass gravy
around. ************************ Hope these ideas give you some
tasty mealtime ideas. ENJOY!