I have a very old cookbook typed up by Rubbermaid Employees (not dated, but probably done in the 1960's or 1970's according to the way cooking was mentioned. There is no instruction for microwave cooking anywhere in the 527 page book.) I figured Bukisa users may be looking for Wild Game Recipes, so I want to share the ones in this recipe book in case any Wild Game hunters out there happen to need some at some point. I personally don't eat Wild Game, but that doesn't stop me from sharing the recipes I have with someone who does. This recipe article is for cooking wild game like rabbit in 12 different ways. See my note for taking the wild taste out. According to the recipe book, squirrel meat recipes also work for rabbit. Havefun and Happy Cooking!
Step 1
RECIPE #1: FRIED RABBIT: Coat one 1 lb. to 1 1/2 lb. ready to cook young rabbit, cut up, with mixture of 1/4 C all purpose flour, 3/4 t. salt and dash of pepper. In skillet, brown meat in 2 T. hot shortening. Reduce heat; add 2 or 3 T. water. Cover and simmer for 30 minutes or till tender, adding more water if necessary. Serves two.
Step 2
RECIPE #2: FRIED RABBIT: Dip pieces into flour seasoned with salt and pepper. Brown in hot fat. Reduce heat and cook until tender about 1 hour. If the rabbit is old or of uncertain age, add a small amount of hot water. Cover tightly and cook over low heat 1 1/2 hours or until tender.
Step 3
RECIPE #3: STEWED RABBIT: Soak 10 - 12 pieces of rabbit meat in 2 T. salt and water for 2 - 3 hours. Drain and dry. Saut' meat in 2 t. oil, 2 strips diced bacon, 1 chopped onion, 1 clove minced garlic in skillet until well browned, about 30 minutes. Add 2 T. parsley, 1 C dry red wine, 1/2 bay leaf, and salt & pepper to taste. Cover and cook on low heat until tender, about 30 more minutes.
Step 4
RECIPE #4: BAKED RABBIT: Preheat oven to 350 degrees. Put butter in casserole dish large enough to hold 1 cut up rabbit in a single layer and place in oven to melt 1/2 stick of butter first. Mix together 1/3 C fine dry bread crumbs, 1/8 t. black pepper, 1 T dry parsley flakes, 1/2 t. ground rosemary, 1/2 t. and dry mustard. Roll rabbit pieces in melted butter and then coat with bread crumb mixture. Add 1/2 C orange juice to remaining butter in dish, then arrange rabbit pieces in the dish and cover with foil. Bake 45 minutes. Remove from oven; turn rabbit over carefully and cover again. Return to oven for another 45 to 60 minutes, until tender. Place rabbit under broiler for 5 minutes before serving to crisp and brown the crust. Serves three.
Step 5
RECIPE #5: SMOTHERED RABBIT WITH ONIONS: Clean one rabbit and cut into pieces. Dredge with seasoned flour. Saute; in 3 T. of butter until brown. Cover thickly with sliced onions; cover with 1 C sour cream. Bake in oven in tightly covered roaster one hour or until done at 300 degrees.
Step 6
RECIPE #6: RABBIT SOUP: In kettle, put 2 stalks of chopped celery, 1 large chopped onion, 4 sliced carrots, 1 1/2 t. salt, pepper, scant t. lemon rind, pinch of Mace, 2 C water, and rabbit meat. cover and simmer for 1 1/2 hours or till meat is tender. Remove rabbit and separate meat from bones; cut into bite size portions. Bring soup to a boil, add rabbit meat and 1 C uncooked wide noodles. Simmer uncovered, about 7 to 10 minutes. Stir in 2 T minced parsley and ladle into bowls.
Step 7
RECIPE #7: RABBIT: Disjoint 1 young rabbit. Brown in 2 T. bacon drippings in a heavy skillet. dissolve 1 beef or chicken boullion cube in 1 C boiling water and add to rabbit. Add 1/4 C lemon juice, 1 small can mushrooms, 1 chopped green pepper, 1/4 t. ginger, and 2 T. minced parsley. cover and cook until meat is tender. Add salt if needed.
Step 8
RECIPE #8: SOUTHERN FRIED RABBIT: Parboil one or two rabbits until tender. Cool. Salt and pepper rabbit. Dip in four. In a deep iron skillet, heat bacon drippings (about 1/2 inch deep) place rabbit pieces in hot drippings. Brown on both sides. Remove pieces. Add about 4 T. flour to drippings and brown. Add enough milk to thicken. Makes a creamy gravy. Good over mashed potatoes and biscuits.
Step 9
RECIPE #9: HASENPFEFFER (RABBIT STEW): Mix 3 C water, 1 C vinegar, 1 medium chopped onion, 1/2 C sugar, 2 t. salt, 1/4 t. pepper, and 1 t. mixed pickling spices. Add cut up rabbit. Refrigerate 2 days. Remove meat from marinade, reserving one cup. Dry rabbit. Coat rabbit with 2 T flour. Brown meat in 2 T. hot shortening; slowly add marinade. cover; simmer 45 to 60 minutes or till tender (add water if necessary). Remove meat. Thicken liquid fro gravy if desired. Serves 2 or 3.
Step 10
RECIPE #10: JUGGED COTTONTAIL: Place a layer of cut dressed rabbit pieces in bottom of casserole. Season with salt and pepper, a pinch of thyme, a pinch of savory salt, 1/4 t. celery seed, 1/4 t. parsley flakes, pinch of ground cloves, and 1 bay leaf. Cover with a layer of bacon strips. Add second layer of rabbit pieces, season as before and cover with strips of bacon. Add 1 C water. Cover casserole and bake 2 hours at 350 degrees or until tender. May add mushrooms if desired.
Step 11
RECIPE #11: BAKED JUICY SWAMP RABBIT: Season rabbit well with Creole seasoning (salt, pepper, paprika, garlic powder, cayenne pepper, tabasco sauce) or plain salt and pepper. Dip in flour and fry in margarine until brown. Add 1 finely chopped onion, 1 chopped bell pepper, 2 sticks chopped celery, and 4 cloves minced garlic. Cook until tender. Add 1 T. worcestershire sauce, 1 can tomato paste, and enough water to cook rabbit until tender and still have a nice thick gravy. Serves 4.
Step 12
RECIPE #12: WILD RABBIT: Clean and cut up 2 dressed rabbits and let soak in salt water overnight. Roll in flour and brown in skillet. Add salt, pepper and Morton's Nature Seasonings to taste. Transfer rabbit to dutch oven and add 1 C chopped onion, 1/2 C mild semi-hot peppers, and 1/2 C water. Bake at 350 degrees for 2 hours.
Step 13
See my other wild game recipe articles in Bukisa.
NOTE: One submitter says, Use 1 T. vinegar in water. Parboil rabbit meat 15 - 20 minutes. Remove from heat. Rinse in warm water. This takes the wild taste away. Prepare as other steaks or roasts.
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