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Rabbit Shines Around the World

September 5, 2012

Many folks aren’t sure how to cook rabbit. It’s a lean meat, so can be overcooked which leaves it less than tasty. It’s similar to chicken, but also similar to pork…a bit of both while not really either. If you’re trying rabbit, remember it absorbs flavors well. Moist cooking keeps it from drying out. Many choose to debone it, eliminating the little bones that can be a challenge.

Here are six easy recipes to enjoy high protein, lean rabbit meat.
Whatever your taste preferences, it can be used in many chicken or pork recipes also, especially those using moist heat.

Onion Smothered Rabbit

2 rabbits, cut into serving pieces

1 1/2 cups flour

1/2 teaspoon each salt, pepper

1/4 teaspoon each tarragon, thyme, rosemary

1 cup sliced onions

1 tablespoon Worcestershire sauce

1 cup sour cream.

Combine flour and seasonings, mixing thoroughly. Place in bag and shake serving pieces in seasoned flour. Brown in bacon drippings in heavy skillet, then transfer to buttered baking dish and cover with onions and Worcestershire. If desired can also sprinkle with 1/2 teaspoon garlic salt. Bake at 350 until rabbit is tender, about an hour.

Louisiana Creole Rabbit

2-3 pounds rabbit

1/2 cup flour

1/4 teaspoon pepper

1 1/2 teaspoons garlic salt

1/4 cup butter or oil

Creole sauce

Shake moist pieces of rabbit in mixture of flour, salt, pepper; brown lightly on all sides, transfer to casserole dish, pour sauce over rabbit, cover and bake at 325 for one hour or until tender. Uncover and bake 30 minutes to brown top. For Creole sauce, cook 2 medium onions, 2 clove garlic (minced) and a tablespoon chopped parsley in 3 tablespoons butter until onions are golden brown. Add 3 1/2 cups tomato juice, 1/4 teaspoon Worcestershire sauce and salt and pepper to taste – simmer for 15 minutes.

Rabbit Enchiladas

1 1/2 pounds ground rabbit or diced or pulled leftovers

2 tablespoons shortening

1 teaspoon each salt, oregano

1/4 teaspoon pepper

1-2 tablespoons (to taste!) Chili powder

1/4 teaspoon hot sauce

1 clove garlic, minced

1 cup chopped onion, divided

1 16 ounce can diced tomatoes

2 8 ounce cans tomato sauce

1 pound shredded cheese

12 tortillas

brown meat in shortening, pour off drippings; add seasonings, garlic, 1/2 cup onion, tomatoes and tomato sauce. Simmer 30 minutes. Meanwhile prepare tortilla sauce melting 3 tablespoons butter in skillet, add 1 1/2 tablespoon each flour and chili powder with 1 1/2 cups water, cooking and stirring constantly until thickened. Fill each tortilla with 2 tablespoons meat mixture, 1 tablespoon each shredded cheese and onion, roll firmly and place in 13/9 pan. Sprinkle with remaining cheese, meat mixture and tortilla sauce. Bake, uncovered, at 350 for 30 minutes. Yum!

Rabbit Teriyaki

1 large fryer rabbit

salt, pepper, garlic to taste

2/3 cup each soy sauce, bourbon whiskey, cooking oil

Cut up rabbit and season; marinate for 8-10 hours in mixture of other ingredients. Place rabbit pieces in baking dish, bake at 325 for 45 minutes or until done. Turn frequently, basting with marinating sauce. Use rest of sauce to make a tasty gravy. Serve with rice or noodles.

Scotch Rabbit

1 rabbit, cut up

4 cups water

1 tablespoon salt

1 teaspoon savory

1/4 teaspoon pepper

3/4 cups barley

4 medium sized carrots cut in 2″ pieces, quartered

large onion

3 tablespoons flour

1 cup 1″ pieces celery

Put rabbit, water, seasonings in a Dutch oven; cover tightly, simmer 1 1/2 hours; add barley, carrots, onion, celery, lifting meat so vegetables and barley are covered with liquid. Cook slowly one hour or until all is tender. Drain off liquid and thicken with flour for gravy.

Indian Baked Rabbit

1 large rabbit, quartered

2 cups chicken bouillon

2 green peppers, chopped

2 tomatoes, peeled and chopped

2 teaspoons salt

1/2 teaspoon ground pepper

garlic to taste

1 teaspoon turmeric

1/2 teaspoon cinnamon

1 tablespoon coriander

curry powder to taste

1/2 cup melted butter

Place rabbit in shallow baking pan. Sprinkle with onion, green pepper, tomatoes and seasoning. Pour melted butter over all. Add stock and back at 375, basting frequently, about 1 hour or until tender. Serve with rice.

A variety of tastes, lean and high protein – rabbit offers meals with versatility!

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