SCALLOPED RABBIT

2  tbsp. butter or margarine
1 tbsp finely chopped onion
1 cup soft bread crumbs
1/2 tsp salt
1 tsp poultry seasoning
1 tbsp butter or margarine
1/2 cup finely chopped cerely
2 cubs diced cooked rabbit
1 tbsp. all purpose flower
1 tsp. instant chicken bouillon granules
1 1/2 cups milk 1/2 cups soft bread crumbs

Put  2 tbsp. butter, celery and onion into a small glass bowl: cook covered in microwave oven for 3 minutes at high, or until vegetables are soft. stir after 1 minute. Put rabbit and 1 cup bread crumbs into a 1 1/2 quartiles baking dish, add cooked celery and onion mix lightly. Set aside. Combine flour, salt, chicken bouillon, and poultry seasoning in a 1 quart glass measuring  pitcher; stir in milk, Cook uncovered in microwave for 5 - 6 min. at high or until mixture comes to a boiling. Stir after 2 min. and every min. after. Pour over rabbit. Melt 1 tbsp butter in a small glass dish in microwave to serving temperature 6-7 min at high. Rotate dish one-quater turn once, let stand 2 min. to equalize heat before serving.

HERBED RABBIT

1/2 cup or (1 Stick) Butter or Margarine
2 tsp.finely chopped parsley
2 tsp.finely chopped chives or onions
1/2 tsp. tarragon leaves
1/2 tsp. thyme leaves
1/2 tsp. salt
1/2 tsp. pepper
6 to 8 rabbit drumsticks ( about 1 1/4 to 1 1/2 lbs)

Melt butter in an 8" square baking dish in the microwave ( about 1 min. and 15 sec. at high) Add herbs, salt and pepper; stir. Add drumsticks and turn to coat with butter mixture. Arrange in spoke fashion with meaty portion to outside of dish. Cover with waxed paper. Cook in microwave 16 - 18 min. at medium to high temp. or until tender; rotate dish one quarter turn twice and turn rabbit pieces over once.

RABBIT CUTLETS IN WINE

1/4 cup all purpose flour
4 Rabbit Cutlets (leg pieces pounded thin)
1/4 cup dry white wine
1 tsp salt and 1/4 tsp pepper
1/4 cup sliced pimento stuffed green olives

Mix flour, salt and pepper. Coat meat with the flour mixture. Melt butter in an 8" square glass baking dish in the microwave oven (about 30 sec.) Arrange cutlets in dish turn pieces over to coat; cover with waxed paper. Cook about 4 min at high turn meat over after 2 min. Remove excess liquid from dish. Cook covered in microwave oven 12 min at medium high or until tender; rotate dish 1/2 turn after 7 min. turn meat over add wine and olives; cook covered 1 min at high.

CARROT DUMPLINGS

2 cups prepared biscuit mix
3/4 cup grated carrot
2/3 cup milk

Method; Combine biscuit mix and grated carrot, Make a well in the center and add milk all at once, stirring only until dampened. Drop by table spoons onto hot fricassee.

GRAVIED RABBIT OVER BISCUITS

Add chopped rabbit to left-over juice from cooking rabbit
2 tbsp. chopped onion
2 tbsp. parsley
salt and pepper

heat and serve over biscuits.

BARBECUED RABBIT

1 fryer rabbit cut up (2 to 2 1/4 lbs)
2 cups ketchup
1-2 cup vinegar
1/2 cup water
1 tbsp horseradish
1 tbsp. Worcestershire sauce
1/2 cup chopped onion
1/4 cup packed light brown sugar
1 tbsp. celery seed
1/8 tsp. salt
1/8 tsp. pepper

Place rabbit pieces in a 2 1/2 quart open glass casserole dish. Combine the remaining ingredients and pour over rabbit. Cover with waxed paper and cook 40 - 45 min at medium high or until meat is tender. Turn pieces over after 20 min.

RABBIT KABOBS

Chunks of cooked rabbit
cherry tomatoes
green pepper chunks
pineapple chunks
mushrooms
bacon to wrap rabbit
small onions
3 cloves garlic, minced
1/2 cup salad oil
3 tbsp. soy sauce
3 tbsp. vinegar
1 1/2 tsp. sugar
1/2 tsp. pepper

Arrange ingredients on skewers a day ahead. Combine the sauce ingredients and marinate over night. Cover let stand in refrigerator. Broils kabobs over hot coals about 15 min.


RABBIT AND DUMPLINGS

1 Broiler - fryer, 2 to 2 1/2 lbs(cut up)
2 tbsp. buter or margarine
1/4 cup chopped onion
2 tbsp chopped celery
1 tbsp. chopped celery leaves
1/2 tsp. pepper
1 bay leaf
1 pkg. 10 oz frozen peas
1 small clove of garlic
2 tbsp all-purpose flour
2 cups chicken broth (canned or bouillon)
1/2 tsp. basil leaves
2 tbsp. chopped parsley
Basil dumplings

Place butter, onion, celery, celery leaves and garlic in a 3 quart glass casserole, Cook uncovered 2 1/2 to 3 1/2 min. at high, stir after one min. Sprinkle flour over vegetables and mix well, Add chicken broth, sugar, salt, pepper, basil, bay leaf and parsley; Stir, cook uncovered 8 - 10 min. at high or until tender stir twice. Arrange rabbit pieced in casserole with sauce with thin ends of pieces towards center, spoon sauce over rabbit , cover with plastic wrap and cool 8 min. on high. Turn rabbit pieces cook covered 8 - 10 min. on Med.  remover rabbit and cover with foil to keep warm.add frozen peas. cook uncovered 9 - 10 min. at high. Prepare basil dumplings, return rabbit to casserole. Drop dumpling mixture 1 tbsp. at a time next to the rabbit cover with plastic wrap cook for min. remove and let stand 5 min. before serving.
               
        Basil Dumplings: Combine 1 cup all purpose biscuit mix and 1/2 tsp basil leaves(crushed) in a bowl; add 1/2 cup milk and stir with a fork until a dough is formed.


RABBIT MEATBALLS

1 to 1 1/4 lbs. ground rabbit
1 10 3/4 oz can condensed tomato soup
1/4 cup finely chopped onion
1 tsp. salt
1 cup pre-cooked rice
1 egg slightly beaten
2/3 cup water
1 tsp prepared mustard

Place Rabbit in a bowl. add 1/4 cup condensed soup, onion, salt, rice and egg. Mix well shape meat mix firmly into about 20 balls. Place meat balls into an 8 inch square glass baking dish. cover it wax paper and cook 3 t0 4 min at high or until meatballs are set . rotate dish 1/4 turn halfway through cooking. Drain off fat and rearrange and turn meatballs. Blend remaining condensed soup, water and prepared mustard; pour over meatballs and cover with plastic wrap cook 6 to 7 min at med. until rice is tender. Rotate dish half-way through cooking.

RABBIT FRICASSEE WITH CARROT DUMPLINGS

2 TO 3  lbs. fryer rabbit
2 cups water
2  tsp salt
1 sliced onion
sprig of celery leaves
1/4 cup flour
1/2 cup water
Dumpling dough

Place rabbit meat in deep kettle with water, salt, onion and celery leaves. Cover and simmer for 45 to 50 min. until rabbit is almost tender. Stir in flour mixed with 1/2 cup water To thicken gravy, Drop by tablespoonfuls onto the rabbit. Cover and cook 15 min. longer

COUNTRY GENTLEMEN RABBIT

1 fryer rabbit cut up
1 med. onion sliced thin
1 Lg. green pepper, chopped
1 or 2 cloves garlic, crushed
1 tbsp. Butter or Margarine
2 cans (16 oz) tomatoes broken up
3 tsp. salt divided
1 tsp. white pepper or hot pepper sauce
1/2 cup currants or chopped raisins
1 tsp. curry powder
1 tsp. minced parsley
1 tsp. powdered thyme
2 eggs
1/4 cup milk
1/2 cup flour
oil
1/4 cup sliced, blanched almonds

In a medium sauce pan sauté onion, green peppers and garlic in butter until tender, but not browned. Add tomatoes and simmer uncovered ten min. Stir in 2 tsp, salt, white pepper, curry powder, parsley and thyme. simmer uncovered for five min. set aside. Beat together eggs, remaining salt and the milk. Dip rabbit in flour, then in egg mixture and again in flour heat about 1/2 inch oil in large skillet. lightly brown rabbit(don't crowd). Remove rabbit  to shallow baking dish, pour on tomato sauce, cover and bake in preheated oven at 350 deg for 45 min. or until tender. Sprinkle with almonds and currants.

CREAMY RABBIT PIE

1 cup sliced celery
generous dash of onion powder
2 tbsp. butter or margarine
1 can (10 3/4 oz) condensed beef broth or bouillon cube
1 1/2 cups cooked and diced rabbit
1 1/2 cups and diced carrots
1/4  cup milk
2 tsp. lemon juice
1/2 tsp. ground nutmeg
1/2 cup biscuit mix
2 tbsp. cold water

In a saucepan, cook celery with onion in butter or margarine until tender. Stir in remaining ingredients except biscuits mix and water. Bring to a boil stir occasionally. Meanwhile to make pastry combine biscuit mix and water.  Roll pastry to fit top of 1 quart casserole. pour hot rabbit mixture into casserole; top with pastry, Trim edges make several slits in pastry. Bake at 450 deg for 15 min or until done.

CREAMED RABBIT IN PASTRY SHELLS

2 cups cooked cut-up rabbit meat
2 tbsp. rabbit juice(from cooking)
2 tbsp. flour
1 cup milk
1 egg yolk
1 tbsp parsley
1 tbsp chopped onion
Salt and pepper to taste
Either chopped pimentos or olives or both if desired

Make white sauce add rabbit, parsley, egg yolk which has been beaten with 2 tbsp. milk, plus other ingredients. serve hot in patty shells.

MEAT BALLS IN SPANISH RICE

1 cup ground rabbit
1/4 cup milk
1 tbsp. fat or oil
1/4 cup green pepper chopped
1 tsp. salt
1/2 cup chopped onion
3/4 cup rice uncooked
2 9 oz cans tomatoes
1 tbsp. sugar
3 cloves
1/4 cup fine dry bread crumbs
1 1/2 tsp. salt
1 bay leaf

Mix ground meat, bread crumbs, milk, and 1 tsp salt shape into meat balls. In a large fry pan brown meat balls in fat or oil, remove meat balls from pan and drain of excess fat. add onion, green pepper and rice, cook stirring constantly until onion is clear and rice is lightly browned; add remaining ingredients and the meat balls. stir to blend. Cover tightly and cook slowly for 35 min or until rice is done Stir once or twice during cooking.


BARBECUE FRIED RABBIT

1 rabbit ( 4 lbs)
1 cup flour
fat for fryer
3/4 cup water
2 tbsp vinegar
1 tsp prepared mustard
1 tbsp brown sugar
2 tsp. Worcestershire sauce
1 tbsp. chopped onion
2 cups canned tomatoes
1 1/2 tsp. salt
1/4 tsp. chopped garlic

Wash Rabbit. pat dry. cut into pieces, Flour coating each piece thoroughly. Fry rabbit until golden brown, Blend together small amount of water with two tbsp flour Add remaining 3/4 cup water. Mix well with remaining ingredients. Drain excess fat from rabbit. Pour sauce over rabbit; cover, simmer one hour or until tender takes less time for young rabbits, Makes Four servings.


STEWED RABBIT WITH RED WINE

1 Rabbit cut into serving pieces
1/2 cup flour
2 tbsp unsalted butter
salt and pepper
1 cup sliced onions or 1/2  lb pearl onions pealed
1 cup peeled and sliced carrots
3/4 cup sliced mushrooms
1 bay
1 tsp. sage
1 tsp. savory
1 tsp. marjoram
2 tsp. minced garlic
2 cups dry red wine
1 cup water
2 tbsp. brown sugar
few springs of parsley

Dust rabbit pieces with flour, Melt butter in heavy 10 inch skillet over medium heat. Add rabbit pieces and brown on all sides adding salt and pepper to taste. That should take about a 10 minutes. Add onions, carrots mushrooms, bay leaf, sage, savory, marjoram, garlic and one cup of wine, cover and simmer until vegetables are tender and tender crisp. Transfer contents of pan to flame proof casserole with lid add remaining one cup wine. water and brown sugar Cover and simmer over low heat stirring as necessary, 30 to 45 min. or until sauce is of desired thickness. Remove bay leaf and garnish with parsley springs makes four servings.

RABBIT IN CORN CHOWDER

Legs and back of rabbit
1 1/2 quart boiling water
1 onion sliced
3 stalks celery with leaves chopped fine
1 carrot diced
1 tbsp salt
1 can (1 lb.) cream style corn
2 hard boiled chopped fine Egg rivvels (below)

Place pieces of rabbit in large kettle with water onion, celery, carrot and salt Cover and simmer until tender, about 1 1/2 hours, slip meat from bones, cut up fine and return to broth Add corn and simmer 10 min. Add eggs, Drop egg rivvels into soup. Simmer 10 min. Six Servings






RECIPES