Rabbit Recipes

Rabbit recipes are well known to hunters'' tables and are a great game option for dinner. There are many types of wild rabbit recipes, including rabbit stew recipes.

How to Cook Rabbit

Rabbit recipes can range from high concept to home cooking. We will look at some ideas on how to cook rabbit that straddle this distinction.

Some delicious recipes for rabbit include:

Rabbit Pot Pie

Ingredients

• 1 or 2 rabbits
• 1 cup beef stock
• 1/2 bag of frozen vegetables
• 1 large russet potato, chopped
• 2 Tbsp flour or cornstarch
• 1 frozen pie crust.

Directions

1. Cut rabbit into small serving pieces. Roll in flour and brown in a skillet.
2. Cover with water and the beef stock. Simmer for two hours.
3. Add frozen vegetables and russet potato. Simmer until tender. Add flour or cornstarch to thicken up the gravy.
4. Pour mixture into frozen pie crust, and top with additional crust.
5. Seal and bake at 375^oF for 20 minutes, or whatever directions the pie crust allows.

Rabbit Casserole

Ingredients

• 1 or 2 rabbits
• 1 packet of onion soup mix
• 1 package of egg noodles
• 2 cup Monterrey jack cheese, shredded
• 1 package Stove Top Stuffing
• 1 1/2 cup chicken stock.

Directions

1. Boil the rabbit (or rabbits) until the meat is nearly falling off the bone.
2. After sufficient cooling, pull the meat off.
3. Using the contents of a packet of onion soup as a base, add the rabbit.
4. Stir the mixture into a casserole over the cooked egg noodles.
5. Top with the shredded Monterrey jack cheese, and then layer on Stovetop Stuffing. Add chicken stock over the top.
6. Cover with foil and bake 30-45 minutes.

Rabbit Stew

Rabbit stew can be made in many variations, from those rabbit stew recipes closer to a traditional beef stew (with potato, carrot and celery chunks in a thick gravy sauce) to lighter, more nouveau dishes with tomato broth.

Ingredients

• 1 whole rabbit, cut into pieces
• 2 cups flour
• 1 tsp salt
• fresh ground pepper
• 2 eggs
• 1 tsp cream
• 1/2 package bacon
• 1 small onion, peeled and cubed
• 1 tsp minced garlic
• 2 russet potatoes, peeled and cut into chunks
• 1 cup mini carrots, microwaved 3 minutes or until softened
• 1 1/2 cup chardonnay
• 1 cup chicken stock
• 1 tsp dried thyme
• 2 sprigs rosemary (de-stemmed)
• 2 tsp chopped Italian parsley.

Directions

1. Mix the eggs and the cream. In a separate dish, toss the flour, salt and freshly ground pepper. Coat the rabbit pieces in the egg mixture, then dredge the rabbit pieces in the flour. Set aside.
2. Cook the bacon in a pan, then set aside. Cook the rabbit in the bacon grease until just brown, and set that aside again.
3. Saute the potatoes, onion and minced garlic in the bacon fat for 10 minutes, until the onions begin to look transparent and are softened.
4. Add the thyme, rosemary and parsley, rabbit, carrots, chardonnay and chicken stock. Cover, bring to a boil, then lower heat and allow to simmer for one hour.
5. After the rabbit is tender and nearly falling off the bone, take the stew off the heat and allow to sit for 10 minutes before serving.
6. Serve with rustic bread, and sprinkle the bacon on top as a garnish.

Resources

BackwoodsBound.com (2006). Rabbit recipes. Retrieved November 13, 2006 from the Backwoods Bound Web site: http://www.backwoodsbound.com/zrabb.html.

Beagles Unlimited (2006). Hare and rabbit recipes. Retrieved November 13, 2006 from the Beagles Unlimited Web site: http://www.beaglesunlimited.com/beaglinginfo_hare-
rabbitrecipes.htm.

Cooking with SusieQ (2005). Rabbit recipes. Retrieved November 13, 2006 from the Bow Hunting Web site: http://www.bowhunting.net/susieq/rabbit.html.