Rabbit

[Snipe]

You ask my friend and you shall recive..

RABBIT STEW WITH DUMPLINGS

1 md Rabbit, cut up fryer

2 md Onions, cut up

2 Bay leaves

3/4 ts Course black pepper

1 t Salt

1 t Crushed dried tarragon

1 t Crushed dried thyme

4 lg Carrots, peeled, halved

4 md Potatoes, peeled, chunked

1 c Flour

1/2 c Lard

Salt and pepper to taste

1/4 c Chopped fresh parsley OPT.

2 ts Baking powder

Cold water

Wipe meat pieces and place in large casserole or Dutch oven. Add onions,

bay leaves, pepper, salt, thyme, tarragon; cover with water; cover and cook

over medium heat 1 1/2 hours. Tip cover as heat increases. Do not boil

strongly.

Add carrot pieces and potatoes. Increase heat slightly. Replace tilted lid

while you make dumplings.

Combine flour, lard, salt and pepper, parsley and baking powder in small

boal and mix. Add enough cold water just to pull together into a soft

dough with your hands. Do not kneed or squeeze the dough. Divide into 6-8

small portions and drop onto top of gently boiling cooking liquid. Replace

lid tightly; cook 20 minutes more at a medium boil. DO NOT RAISE LID.

Use slotted spoon to remove dumplings and meat pieces; keep warm while you

slightly thicken remaining liquid if desired - either by adding a little

flour and water or by boiling uncovered for a few minutes (if boiling,

remove carrots and potatoes with meat).

[oldksnarc]

Re: Rabbit

RABBIT HASH

1½ to 2 cups chopped cooked rabbit (leftovers from another meal – if possible)

1/3 cup bacon drippings or shortening

3 medium baking potatoes, about 1¼ lbs

3 medium onions, about 6 oz

½ tsp celery salt

¼ tsp salt

Fresh ground black pepper

Remove meat from rabbit bones, and cut into small pieces with kitchen scissors or knife. Put drippings into skillet. Pare potatoes and grate coarsely. Slide potatoes into heated drippings. Grate onion and add to potatoes add rabbit and seasoning. Cover and cook moderately fast until potatoes are browned on under side. Stir to blend, turn over, cover again, and brown on under side. Cooking requires about 10 minutes.

[oldksnarc]

Re: Rabbit

Roast Hare

3 lb. rabbit, cut into serving pieces

6 slices bacon (cut into bite size pieces)

1 tsp salt

Pepper to taste

Pinch of nutmeg

1/4 cup flour

2 nice pieces of pimento (chopped)

1 cup water

1/2 - 3/4 cup sour cream

Wash rabbit well, then dry thoroughly. Brown the bacon, reserving for later use.

Combine flour, salt and pepper in a bowl and mix thoroughly. Roll rabbit pieces in the flour mixture until completely coated. Brown rabbit in the bacon fat. After all pieces are browned on all sides, add the chopped pimento and cook slowly until the meat is tender.

Remove the rabbit and keep warm. Pour the water over the drippings while scraping the pan to keep all those tasty chunks of meat in your gravy. Stir in sour cream to taste. Stir back in the reserved bacon bits and serve over your cooked rabbit.

[oldksnarc]

Re: Rabbit

FRIED RABBIT

1 dressed rabbit

1/2 tsp salt

1 1/4 cups cold water

1/4 cup bacon fat

1 tbsp flour

1/4 cup cider vinegar

1/4 cup cream

1 tsp salt

1/8 tsp black pepper

1/4 cup milk 1 small clove garlic, cut in half

1/4 cup water

1/2 tsp grated onion

1/4 cup flour

Clean rabbit by removing scent glands and removing clinging hair. Use a sharp pointed knife or crochet hook to dig out any shot and tufts of hair. Wash thoroughly inside and out in cold water. Cut into serving pieces. Place rabbit in bowl. Combine water, vinegar, salt and pepper. Pour over, cover and soak from 2 to 4 hrs. Drain well. Pat dry with cloth or absorbent paper. Toss with flour to coat well. Heat fat in heavy skillet and add rabbit. Cover skillet to steam, and cook tender and brown on one side for about 15 min. Sprinkle with salt. Turn, replace cover, lower heat and cook slowly; turn occasionally. A young rabbit requires about 1 to 1 1/4 hrs. When tender, remove to platter and keep warm. Add 1 tbsp flour to hot fat in skillet, and rub to smooth paste. Add cream, milk and water. Cook until thickened; stir continually. Add grated onion. Serve in hot gravy boat.

4 servings.