Barbecued Rabbit with Tarragon-Dijon Marinade or Paprika Marinade

• 3 to 3 ½ pound frying Rabbit, cut up
• Tarragon-Dijon Marinade or Paprika Marinade

Tarragon-Dijon Marinade:
In a bowl, whisk ½ cup salad oil, ¼ cup each Dijon mustard and white wine vinegar, and 2 teshtmloons dried tarragon until smoothly blended

Paprika Marinade:
In a bowl, stir together ½ cup salad oil, ¼ cup red wine vinegar, 2 tablespoons paprika, 1 tablespoon Worcestershire sauce, and 1 clove garlic (minced or pressed).

Rinse rabbit and pat dry. Arrange in a single layer in a shallow dish.
Prepare your choice of marinade; pour over rabbit. Cover and refrigerate for at least 1 hour or until next day, turning occasionally.

Lift rabbit from marinade and drain briefly. Barbecue rabbit by indirect heat, placing rabbit on grill directly above drip pan. Cover barbecue and adjust dampers as necessary to maintain an even heat. Cook, basting often with marinade, until meat is white at bone; cut to test (about 35 minutes).
Thanks to: Sunset Barbecue Cookbook

www.exoticmeats.com

Rabbit Tracks Running in Grease
This recipe was sent by Flintchip
(a leading southern favorite!)

Sprinkle flour over an area where rabbits congregate.
Put small amount of grease in bottom of fry-pan.
Place pan on edge of area, with a bit of clover or other delicacy in middle of pan.

When sufficient tracks are collected, fry gently till golden brown.
If clover is left in pan, the meal is already garnished.

This recipe from www.bowhunting.net

Rabbit Dijonnaise

• 6 rabbit legs, boned
• ¼ cup all-purpose flour
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 large garlic clove, crushed
• 1 tablespoon Dijon mustard
• dash of Worcestershire
• ground black pepper
• 1/3 cup whipping cream
• 2 pounds wild rice linguine

Marinade:

• 2 cups vegetable stock
• ½ cup dry white wine
• 1 tablespoon Dijon mustard
• 1 large garlic clove, crushed
• 2 dashes Worcestershire sauce
• pinch of fresh or dried thyme
• salt and freshly ground black pepper

Combine marinade ingredients in a large shallow bowl. Stir to blend. Add boned rabbit legs and turn in marinade to evenly coat. Refrigerate for 1 hour.

Remove from marinade and pat dry with paper toweling. Reserve marinade mixture. Heat olive oil in a large frying pan. Add onion and garlic and sauté until soft and clear. Add rabble legs and sauté on all sides over medium heat for 8 to 10 minutes. Remove rabbit from the pan and set aside. Whisk in mustard, Worcestershire sauce, and salt and pepper to taste. Whisk in ½ tablespoon flour. Cook for a couple of minutes. Strain marinade and add ½ cup to the pan. Whisk until smooth. Whisk in cream and remaining strained marinade. Add rabbit. Cover and simmer for 20 to 25 minutes until rabbit is tender and sauce coats a metal spoon.

Meanwhile, cook linguine until done as you like. Drain and place on a large platter forming a nest of noodles. Place rabbit legs on to the nest of noodles and drizzle with pan juices. Serve at once.

www.exoticmeats.com

Smothered Rabbit
Dress and cut 1 rabbit into pieces, dredge with seasoned flour, saute in 3 tablespoons of drippings or butter until brown. Cover thickly with sliced onions, cover with 1 cup sour cream. Cover tightly and simmer for 1 hour in the cream. Cover skillet tightly and simmer for 1 hour or bake until tender (1 hour or more) at 300 degrees.

This recipe from www.ces.ncsu.edu

Rabbit in Green Peppercorns and Wine Sauce

• 3 tablespoons olive oil
• 1 large rabbit (3 pounds), cut up
• 2 cups dry white wine
• 1 tablespoon green peppercorns
• ½ cup cream or half and half
• salt and pepper

Heat a Dutch oven and add the oil. Sauté the rabbit pieces in the oil until brown on all sides, about 10 minutes.

Add the wine, cover, and simmer for 45 minutes. Remove the rabbit form the pot and place on a heated platter.

To the pot add the green peppercorns, smashing them with a wooden spoon. Add the cream and bring to a heavy simmer. Cook for 3 minutes and add salt and pepper to taste. Pour the sauce over the rabbit.

www.exoticmeats.com

Rabbit Stew
This recipe were sent by Nova.

• 1 three pound rabbit
• 6 small onions, chopped
• 1 bay leaf
• ½ cup chopped celery
• 2 tsp. salt
• 2 cups diced carrots
• 3 raw potatoes, cut up
• 3 tbs. flour
• 1 tbs. chopped parsley

Clean rabbit and soak in salted water. Drain, disjoint it in pieces for serving and place in a large kettle with onions, bay leaf, celery and salt. Cover with cold water and cook slowly until tender, about two hours. Add chopped carrots and potatoes and continue cooking until these vegetables are done. Smooth flour with a little cold water and add slowly. When thickened, add chopped parsley and serve.

This recipe from www.bowhunting.net

Rabbit Almandine

• 1 dressed rabbit cut in pieces
• 1/3 cup flour
• 1/4 cup oil
• 1 1/2 tsp. salt
• 1 tsp. pepper
• 1 cup chicken stock
• 1/2 tsp. rosemary
• 1 tsp. lemon rind
• 1 med. onion, cut into rings
• 1/4 cup water
• 1/2 cup sour cream
• Water
• 1/4 cup toasted slivered almonds

Coat rabbit pieces with flour (reserve remaining flour). Brown in heavy hot skillet, sprinkle with salt and pepper. Pour chicken stock with rosemary, lemon rind, and onion over rabbit. Simmer 45 minutes. Remove rabbit pieces to warmed platter. Combine reserved flour with water and stir into broth until sauce is thick. Stir in sour cream and almonds; pour over rabbit.

This recipe from www.ces.ncsu.edu

Rabbit Coq Au Vin
This recipe were sent by Jackal

• 8 rabbit thighs
• Salt
• Freshly ground black pepper
• 2 cups plus 2 tablespoons flour
• 1 egg
• 2 tablespoons milk
• 12 ounces bacon chopped
• 1 pint pearl onions, peeled
• ¼ cup chopped shallots
• 2 tbs. chopped garlic
• 1 tbs. chopped fresh thyme
• 2 bay leaves
• 3 cups fruity Wine
• 2 cups brown chicken stock
• 2 tbs. butter
• 1 tbs. finely chopped parsley

Season the rabbit with salt and pepper.
In a shallow pan, add 2 cups of the flour.
Season with salt and pepper.

In another shallow bowl, whisk the egg and milk together. Season with salt and pepper. Dredge the rabbit in the seasoned flour.

Dip the rabbit in the egg wash, letting the excess drip off. Dredge the rabbit back in the seasoned flour, coating completely.

In a large hot oven proof skillet with a lid, render the bacon until crispy about 6 to 8 minutes. Remove the crispy bacon from the pan and reserve.
Lay the rabbit skin side down in the hot bacon fat and brown the rabbit for 3 to 4 minutes on each side. Remove the rabbit from the pan and set aside.
Add the onions to the bacon fat and sauté for 2 minutes.

Add the mushrooms, shallots, and garlic, sauté for 2 minutes.
Season with salt and pepper. Add the thyme and bay leaves.
Add the rabbit to the vegetable mixture. Add the wine and chicken stock.
Bring the liquid up to a simmer and cover. Cook the rabbit until very tender about 30 to 35 minutes skimming off the fat. Remove the rabbit pieces from the pan and set aside. Blend the remaining flour and butter together into a smooth paste. Whisk the paste into hot liquid. Bring the liquid to a simmer and cook for 3 to 4 minutes.

Add the rabbit back to the pan and continue to cook for 5 minutes. Stir in the parsley. Season with salt and pepper if needed. Serve the Coq Au Vin in individual bowls with crusty bread. Garnish with the reserved crispy bacon. Yield: 4 servings

This recipe from www.bowhunting.net

Rabbit Salad

• 1-2 dressed rabbits
• 1/2 cup chopped celery
• 1/2 cup pickle cubes
• 3 boiled eggs, chopped
• 1 tsp. salt
• 1 tsp. pepper
• 1 tsp. sugar
• 1 cup mayonnaise

Boil rabbit till tender, cut into small pieces. Add celery, pickles, eggs, salt, pepper, sugar, and mayonnaise; toss thoroughly until mixed. Serve on lettuce with sliced tomato and crackers.

This recipe from www.ces.ncsu.edu

Young Jackrabbit in Marinade

• 2 jackrabbits, sectioned

*Marinade for young jackrabbit

• 1 cup flour
• 1/8 tsp. garlic salt
• 1/8 tsp. onion salt or powder
• 1/8 black or white pepper
• ¾ cup cracker crumbs
• Canola oil or margarine

Marinate sectioned rabbits for 24 hours in sealable plastic bag.
Discard marinade.

Add flour, garlic salt, onion salt, pepper and cracker crumbs to sectioned meat in bag. Seal bag and shake to coat meat.
Fry meat over low to medium heat in skillet with canola oil or margarine.

*Marinade for Young Jackrabbit

• 1 can beer
• 2 onions, sliced
• Garlic powder, sprinkle
• Paprika, sprinkle
• ¼ tsp. ground clove
• ¼ tsp. nutmeg
• 2 large bay leaves
• Tarragon, pinch

Mix all ingredients together for a marinade that will help "tame" jackrabbit, which is a strong-flavored dark meat. This may be cooked separately and served on top of the meat.

This recipe from www.bowhunting.net

Hasenpfeffer

• 2 (2 lb. each) ready-to-cook wild rabbitsor 1 (5-6 lb.) domestic rabbit
• 1 cup water
• 2 cups dry red wine
• 1/2 tsp. thyme leaves
• 2 cups sliced onions
• 2 bay leaves
• 1 tbsp. pickling spice
• 1/2 tsp. coarsely ground pepper
• 1/2 tsp. salt
• 3/4 cup all-purpose flour
• 6 bacon slices
• 1 tsp. Sugar

Day before serving: In a large bowl, pour 1 cup water and 2 cups dry red wine over rabbit pieces. Add next 6 ingredients. Cover and refrigerate overnight, turning pieces occasionally. About 3 hrs. before serving:
In 12-inch skillet over medium heat, fry bacon until crisp; drain on paper towels; reserve drippings in skillet.

Meanwhile, remove rabbit pieces from wine mixture; reserve mixture. Pat pieces dry with paper towels. On waxed paper, coat rabbit pieces with flour. Reserve remaining flour for gravy. Over med. heat, in hot bacon drippings, cook a few pieces of rabbit at a time. Brown on all sides and remove to platter as they brown. Pour remaining drippings from skilled and return rabbit to skillet.

Crumble bacon over rabbit. Strain wine mixture, discarding seasonings; stir in sugar; pour over rabbit and heat to boiling. Reduce heat to low; cover and simmer 2 hours or until rabbit is fork-tender.

Remove rabbit to warm platter. Stir in remaining flour to make gravy. Stir well and add water as needed. Continue cooking gravy a few minutes, stirring until smooth; serve over rabbit. Makes 6 servings.

This recipe from www.ces.ncsu.edu

Colonial Rabbit

• 2 rabbits, sections
• Flour
• 1 tbs. olive oil
• 1 can chicken broth or stock
• ½ onion, diced
• 3 carrots, peeled and coined
• 3 bay leaves
• 1 clove garlic, pressed
• 1 small can tomato paste
• ¼ cup very cold water
• 2 tbs. flour
• 4 tbs. currant jelly
• ½ lb. mushrooms, sliced

Flour meat and brown in skillet with oil.

Remove meat from pan. Add chicken broth and bring to a boil.

Stir in onion, carrots, bay leaves and garlic and simmer for 20-30 minutes.

Add tomato puree and continue to simmer.

Remove ¼ cup broth from pan and combine with water and flour, mixing until smooth. Return rabbit to pan.

When rabbit is cooked through, remove from mixture.

Strain the mixture to catch bones.

This recipe from www.bowhunting.net

Snowshoe Pot Roast

• 2 young snowshoe hares
• *Marinade for Snowshoe Post Roast
• ½ onion sliced
• Paprika, sprinkle
• Garlic powder, sprinkle
• 1 cup stock or 1 can chicken broth
• 6 potatoes peeled and cubed
• 12 carrots, peeled and sliced

Preheat oven to 275º. Marinate two hares in large sealable plastic bag for 24 hours. Place hares, with marinade, into roasting pot and add onion.
Sprinkle meat with paprika and garlic powder. Add stock or chicken broth to pot. Roast, covered for 1 ½ hours. Add potatoes and carrots and continue to cook until vegetables are finished. Add more liquid, baste and turn hares as needed.

Meat is finished when it falls off the bones.
Place hares on serving dish surrounded by potatoes and carrots.

*Marinade for Snowshow Post Roast

• 2 cups Burgundy wine
• 2 cups stock or 1 can chicken broth
• ¼ tsp. nutmeg, ground
• ¼ tarragon
• ½ onion, sectioned

Mix wine and stock or broth and transfer to large plastic storage bag.
Add nutmeg, tarragon and onion. Shake to mix.
This recipe from www.bowhunting.net

Rabbit in Tarragon Sauce
Can be served over pasta.

• 2 rabbits, cut into serving pieces
• Salt and pepper
• 4 tbs. olive oil
• 1 cup onion, chopped
• 1 cup carrot, peeled and chopped
• 1 cup celery, chopped
• Flour
• 2 cans chicken broth
• ½ cup sherry
• 2 tsp. tarragon
• 1 cup heavy whipping cream
• 1 tbs. Dijon mustard
• ¼ cup parsley, minced

Season rabbit with salt and pepper.
Place olive oil in skillet and brown rabbit.
Remove meat and drain on paper towel.
Add onion, carrot and celery to skillet. Sauté 5 minutes.
Stir in enough flour to make a paste. Blend in broth, sherry and tarragon.
Return rabbit to skillet. Bring sauce to a boil and reduce heat to simmer.
Baste meat frequently for 45-60 minutes.
Remove rabbit to serving platter and keep warm in oven.
Strain and degrease sauce, discarding vegetables.
Return remaining sauce to skillet and add cream.
Simmer until thickened, stirring frequently.
Remove from heat and add mustard and parsley.
Pout over sauce over rabbit and serve.

www.bowhunting.net