Posted 23 June 2006 - 09:35 PM
Posted 24 June 2006 - 09:24 AM
Posted 24 June 2006 - 09:40 AM
I want to see a 6 lb. cottontail. Here are a few of ways I've cooked rabbit in the past and have enjoyed. Other meats can be substituted.FRIED RABBIT1 c. flour1 tsp. saltPepper to taste4 tbsp. cooking fat1 onion, dicedJuice of lemon (approx. 1/4 c.)Cut rabbit into serving pieces. Roll in mixture of flour, salt and pepper. Melt cooking fat and brown rabbit pieces. Add onion and lemon juice. Cover and cook until tender. After browning meat, I put in a crockpot on low for about 3 hours.SQUIRREL OR RABBIT ROASTClean meat well, making sure that all hair is removed. Cut into pieces. Roll in flour and brown in skillet (just enough oil to keep from sticking). Just brown, it is not necessary that meat is done. When browned, add water to cover. Put quartered potatoes, chopped carrots, quartered onion and salt and pepper to taste in pot. Put a lid on and cook on low-medium until done. This can also be cooked in crock pot. May add cornstarch or flour to thicken gravy.RABBIT AND RAISINS IN CROCKPOT1 rabbit, cut into pieces2 tbsp. Crisco1/2 tsp. salt1/4 tsp. pepper1 lg. onion, sliced1 tbsp. flour1 c. apple cider1/4 c. raisinsWash rabbit. Dry pieces thoroughly with paper towel; season with salt and pepper. Fry onion until lightly browned. Put into crock pot. Fry rabbit pieces on all sides and add to crock pot. Keep 1 tablespoon of fat from the frying pan. Add to this 1 tablespoon flour and stir for a minute. Add apple cider and raisins and bring to a boil. Continue stirring for 1 minute. Pour mixture over rabbit and onions in crock pot; cover and cook 6 to 8 hours on low heat.LOUISIANA CREOLE RABBITIngredients(4 servings)Cleaned rabbit(3lb) 1 ts Salt 1 ts Black pepper 1/2 ts Cayenne pepper 1/4 c Onion,chopped 3 Garlic cloves,minced 2 tb White vinegar 1 ts Browning sauce 1 can Mushrooms,drained(8oz) 1 tb Butter or margarine,melted 1 tb Parsley,minced 2 tb Green bell pepper,minced 2 tb Green onions,chopped 2/3 c White wine,dry Instructions1. Dry rabbit and place in bowl. 2. Combine salt, black pepper, cayenne pepper, onion, garlic and vinegar; pour over rabbit, turning pieces to coat. 3. Cover bowl and marinade overnight in refrigerator. 4. Transfer rabbit and marinade to well-greased baking dish. 5. Bake in preheated 450'F. oven 1 hour. 6. Combine remaining ingredients and pour over rabbit. 7. Bake 30 to 45 minutes longer, until rabbit is fork-tender.BARBECUED RABBITIngredients:2 rabbits, quartered1 cup olive oil? cup vinegar? cup red wine1 small minced onion2 cloves minced garlicJuice from ? lemon5 tablespoons catsup4 tablespoons A-1 sauce? teaspoon cayenne pepperDash of Tabasco? teaspoon black pepperCooking Directions: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 40-50 minutes until they are done, make sure you have used all of your sauce. With this recipe the sauce is the key!
1 dressed rabbit (6 lbs.) de-boned and cut up
Posted 24 June 2006 - 10:29 AM
Posted 25 June 2006 - 09:34 AM
Domestic rabbits can easily exceed 6 lbs. in weight so I'm sure that's what they were referring to.
I thought the same thing when I saw it and wondered if it wasnt for a total of 6 lbs??
Posted 16 July 2006 - 10:20 AM
Posted 07 February 2009 - 02:12 PM
Posted 07 February 2009 - 03:03 PM
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