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Poultry & Game : GAME
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Message 1 of 7 in Discussion

From:

Angelbear233 (Original Message)

Sent: 5/20/2004 6:23 AM

Place all game recipes here

First Previous 2-7 of 7 Next Last

Message 2 of 7 in Discussion

From:

Angelbear233

Sent: 5/20/2004 6:31 AM

Try Hare OR Rabbit Recipes On This Page.

Hare Haselet
[ Economical when hares are plentiful ]

1 Hare. 1/4 small Loaf Bread.
1/2 lb. Bacon.1 Onion.
1 C.Flour.Dried Herbs.. pepper & salt .

Cut the meat off the bones and mince .

add the bread and bacon ,onion -all minced,

flour & Season with herbs, salt & pepper. .
Mix well together & form into 2 big rolls

put into greased meat dish with a slice of bacon over each roll

and cover with another dish; Bake in Moderate oven .about 2 hrs.

Message 3 of 7 in Discussion

From:

Angelbear233

Sent: 5/20/2004 6:33 AM

Try Hare OR Rabbit Recipes On This Page.

Hare Haselet
[ Economical when hares are plentiful ]

1 Hare. 1/4 small Loaf Bread.
1/2 lb. Bacon.1 Onion.
1 C.Flour.Dried Herbs.. pepper & salt .

Cut the meat off the bones and mince .

add the bread and bacon ,onion -all minced,

flour & Season with herbs, salt & pepper. .
Mix well together & form into 2 big rolls

put into greased meat dish with a slice of bacon over each roll

and cover with another dish; Bake in Moderate oven .about 2 hrs. ......................................................................................................

Message 4 of 7 in Discussion

From:

Angelbear233

Sent: 5/20/2004 6:33 AM

Ragout of rabbit.

1 Rabbit. 1/4 lb. ham or bacon;.
1 1/4 ozs. Butter.1 1/2 ozs.flour;

1 1/2 Pints of stock; 1 onion finely chopped.
Salt & pepper;

Divide the rabbit into pieces,cut into neat joints

Heat butter in stewpan ,fry piecesof rabbit

until nicely browned , Then remove & keep hot.

Fry onion slightly,then sprinkle in the flour and cook

slowly until well browned then add the stock.

Stir until boiling,season to taste, replace the rabbit.

Put in the ham or bacon and cover closely.

Cook very gently for about 1 hour.or until rabbit is tender .

Then serve with the sauce strained over.

Message 5 of 7 in Discussion

From:

Angelbear233

Sent: 5/20/2004 6:33 AM

Rabbit Fricassee
1 rabbit;

stock or water to cover;

bunch of herbs;onion stuck with 2 cloves ;

salt & pepper; parsley or onion sauce [ 1 pint]

Soak rabbit in warm water for 1 hr.

Cut into neat pieces. Place in stewpan with

stock, onion & bunch of herbs;

Simmer for 1 hr or until tender ;

dish up neatly and pile on hot dish;

Sauce: Thicken the liquor by dissolving flour in

cold milk adding a little liquor in which the rabbit

was cooked . Boil. Pour sauce over rabbit in dish

Message 6 of 7 in Discussion

From:

Angelbear233

Sent: 5/20/2004 6:34 AM

Roast Rabbit

thaw rabbit and wipe well. Melt 60G. -80G.of butter in heavy

baking dish butter whole rabbit on both sides
Cook in oven @ 170 oC for 45 mins.to 60 mins. depending on size.

[test with skewer].
Serve with carrots,mushrooms,new boiled potatoes and greens.

Message 7 of 7 in Discussion

From:

Angelbear233

Sent: 5/20/2004 6:34 AM

Rabbit Stew :
1&1/2 lbs.[680 g]Rabbit -cut into pieces.
2 large Onions -peeled & chopped
8oz[225g]BrownRice, washed & soaked for at least an hour.
2 &1/4 pints[1litre]pure Water or Stock. Corn Kernels cut off 2 cobs.
3 sticks of Celery-chopped. 3 large Potatoes-quartered.
3 large Tomatoes. chopped
1 tsp mix Herbs or 2 tsps chopped fresh herbs - marjoram & thyme
Method:
Put a little water in pan add rabbit pieces and onion on med. heat.
Stir to prevent burning,until cooked evenly.
Add the stock,rice,remainder of veges.with herbs.
Simmer for 1- 1 & 1/2hrs.or until meat leaves bone.
Thicken with arrowroot or mashed potatoes if too much liquid,
add more stock if too dry.
Serve with salad ,bread or baked potatoes.
Cooked beans may be added instead of rice.

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