Dedicated To The Outdoors

Rabbit Recipes

Cottontail Cuisine

2 Rabbits, quartered
1 c Olive oil
1/2 c Vinegar
1/2 c Red wine
1 sm Minced onion
2 Cloves minced garlic
Juice from 1/2 lemon
5 tb Catsup
4 tb A-1 sauce
1/2 ts Cayenne pepper
ts Tabasco
1/2 ts Black pepper

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.
Rabbit in Red

2 rabbits, cut up
1/4-cup cooking oil
2 large onions cut into rings
1/4-cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups ketchup
1/2 cup yellow prepared mustard
2 tablespoons vinegar
2 tablespoons brown sugar
1 tablespoon worcestershire sauce
1/2 cup water

Mix salt, pepper and flour together, then coat rabbit pieces. Pour oil in large skillet and brown rabbit over medium heat. After rabbit is thoroughly browned, add onions. In large bowl, mix ketchup, mustard, worcestershire sauce, vinegar and brown sugar. Add extra vinegar to make tart, extra brown sugar to make sweet. Add water. Pour ketchup mixture over rabbit and onions. Bring to boil, then reduce heat and simmer for 35-45 minutes.
Stuffed Rabbit

2 oz Butter
2 oz Flour
10 fl Stock
2 c Breadcrumbs
Large onion
2 large cooking apples
2 tb Parsley
1 ts Thyme
1 tb Sugar
1 ts Salt
1 oz Butter
Pepper to taste

Wash and dry rabbit. Chop onions and fry gently in 2 oz of the butter. Peel apples and chop; add to onions and fry until soft. Mix onions, apple and butter with all other stuffing ingredients, and brown quickly in remaining butter. Place rabbit in a casserole, stuff, surround with excess stuffing, add well-seasoned stock, and cook for 1 3/4 hours, or until tender, at 350°F.
Sweet and Sour Rabbit

Rabbit (2 1/2 lbs.), ready to cook
2 tbsp. cooking fat or oil
1 cup pineapple juice
1/4 cup vinegar
1/2 tsp. salt
1 cup pineapple pieces
1 med. green pepper, thin half slices
1 1/2 tbsp. cornstarch
1/4 cup sugar
1/2 cup water
Flour, salt, and pepper

Cut rabbit into serving pieces. Roll in mixture of flour, salt, and pepper. Heat fat or oil in a heavy pan; brown rabbit pieces on all sides over moderate heat. Add pineapple juice, vinegar, and salt. Cover pan; cook over low heat 40 minutes or until meat is tender. Add pineapple and green pepper; cook a few minutes longer. Mix cornstarch and sugar and stir into water. Stir this mixture gradually into liquid in pan and cook slowly about 5 minutes. Serves 6.