Rabbit Stew

1 rabbit (cut into joints)

4 rashers bacon, (rind removed & chopped into small pieces)

2 sticks celery, (finely chopped)

1 large onion, (finely chopped)

2 large carrots, (finely chopped)

Salt and pepper

1 cup water

2 cups milk

1 tbsp. corn flour, (blended to a paste with some extra milk)

¼ cup parsley, (finely chopped)

• Place rabbit in a deep heavy saucepan.

• Add bacon and the vegetables.

• Season with salt and pepper then add your milk and water.

• Bring to boil.

• Then cover tightly and simmer for 2 hours until tender, (turning yours pieces once or twice).

• Remove rabbit.

• Stir a bit of the juice into your corn flour paste and then mix back into your pot and simmer until sauce is smooth and thickened.

• Last stir in parsley.

• Spoon mixture over your rabbit.

• Serve with mashed potato, pumpkin and green vegetables.

Oven Barbecue Rabbit

2 rabbits (cut into joints)

1 ½ tsp. salt

¼ tsp. pepper

¾ cup barbecue sauce

½ cup water

• Season moist pieces of rabbit with the salt and pepper.

• Place in a shallow baking dish and brush generously with barbecue sauce.

• Pour water in dish, cover and bake at 350 F for about 45 minutes.

• Turn pieces and brush again with the barbecue sauce.

• Bake uncovered for an additional 20 – 30 minutes until browned and tender, brushing again with sauce to keep surface moist.

Oven Easy Baked Rabbit

2 rabbits (cut into joints)

¾ stick butter

1 ½ cup finely rolled slated crackers (do them in a food processor)

Salt to taste

• Preheat oven to 350  F.

• Dip pieces of rabbit in melted butter and roll in cracker crumbs.

• Place pieces in shallow baking dish but do not crowd.

• Cover and bake 1 hour or until tender.

Chef’s Rabbit

1 rabbit

Salt and white pepper

Flour

6 bacon rashers, (cut into large squares)

1 onion, (chopped fine)

8 large mushrooms, (whole or quartered)

6 oz beef stock

1 cup sour cream

• Season meat with salt and white pepper and dredge with flour.

• In hot skillet, cook bacon pieces about half way.

• Add rabbit and brown on both sides.

• Add onions and saute with meat.

• Add mushrooms

• Pour beef stock over all and put in preheated oven at 450  F for 30 minutes, or until meat is done.

• Take meat out.

• Whip sour cream into remaining pan juices and pour over meat.

Sauteed Rabbit with Sour Cream and Bacon

1 rabbit, (cut into joints)

½ cup flour seasoned with

1 tsp. salt

1 ½ tsp. Dry Mustard

1 tsp. thyme

½ tsp. freshly ground pepper

5-6 rather thick bacon rashers

½ cup chicken or beef stock

1 cup sour cream

2 tbsp. parsley, (chopped)

1 tsp. salt

• Shake the pieces of rabbit in a plastic bag with the seasoned flour.

• Saute the bacon until just crisp.

• Remove and keep it warm wrapped in absorbent paper.

• Heat the bacon fat and brown rabbit pieces in the fat on both sides.

• Reduce heat and add the stock.

• Cover pan and simmer 10 – 15 minutes, or until rabbit is tender.

• Transfer to a hot platters and skim of all but 2 tbsp. of the fat from the pan.

• Add sour cream, chopped parsley and salt.

• Stir over and medium heat till well mixed and heated through, but do not boil.

• Spoon the sauce around rabbit and serve with mashed potatoes.

Rabbit Chilli

1 rabbit (cut into joints)

2 tbsp. olive oil

1 clove garlic, (pressed)

1 cup of hot water or light chicken broth or vegetable stock

½ tsp. salt

½ tsp. pepper

1 6oz can of tomato paste

1 tsp. chilli power

2 cups kidney beans

• Brown pieces of rabbit in a large skillet in olive oil and garlic.

• Add hot water or chicken broth pr vegetable stock, salt, pepper, tomato paste chilli powder and kidney beans.

• Cover; simmer gently for about 2 hours.

• Before serving, sprinkle with 2 tbls. of grated cheese.

• Place under griller until cheese is golden brown.