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| | From: Genie· (Original Message) | Sent: 10/26/2007 3:48 AM |
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| | From: Genie· | Sent: 10/26/2007 3:48 AM |
Cook Out Rabbit 1 Rabbit Fryer; quartered 1 1/2 ts Salt 1/4 ts Pepper 1 1/2 ts Season salt 1/2 c Vegetable oil 1/4 c Sauterne Wine Season rabbit with salt & pepper. Mix oil, wine and season salt. Broil rabbit, basting often with sauce until browned and tender. | |
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Reply
| | From: Genie· | Sent: 10/26/2007 3:49 AM |
Fried Rabbit 1 Rabbit Salt and pepper Flour 1 tb Butter 1 tb Lard Cut the rabbit into pieces and rinse quickly in cold water (do not soak). Season the meat, roll in flour to cover. have the fats very hot in the skillet, put in rabbit. Cover and let the rabbit get very done before browning the other side. A rabbit fried in this way will smell almost as nice as it tastes. | |
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| | From: Genie· | Sent: 10/28/2007 5:52 PM |
BAKED RABBIT 1 Rabbit, cut into pieces 5 large potatoes, cut into round slices 2 large bell peppers, cut into rings or long slices 2 large onions, cut the same as bell pepper 5 cloves garlic, cut into large slices
Seasoning:
Morton's Nature Seasoning Garlic powder Italian Salad Dressing Cut rabbit as you would a chicken. season with Morton's Nature Seasoning and garlic powder to your desired taste. Sprinkle lightly with Italian Salad Dressing. Season potatoes, bell peppers, onions and garlic as you did with the rabbit. In a large pan, mix rabbit, potatoes, bell peppers, onions and garlic. Cover tightly with aluminum foil and bake at 400F for 2 hours. | |
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Reply
| | From: Genie· | Sent: 10/28/2007 6:14 PM |
Fried Rabbit - 1 dressed rabbit, 1 lb 6 oz
- 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. | |
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Reply
| | From: Genie· | Sent: 4/18/2008 9:08 PM |
Rabbit Stew in White Wine Sauce - Genie
4 teaspoons vegetable oil, divided 1 1/2 pounds rabbit, cut in pieces 1/2 cup chopped onion 1 clove garlic, minced 1 medium green bell pepper, in 1" squares 1 cup mushrooms, sliced 2 teaspoons flour 3 medium tomatoes, blanch/peel/chop 1/2 cup wihite wine 1/4 cup water 1 package instant chicken broth and seasoning mix 1/4 teaspoon thyme 1/4 teaspoon salt 1/4 teaspoon pepper 2 teaspoons fresh parsley, chopped
In a 4 quart pressure cooker, heat 1 T. oil. Add rabbit, a few pieces at a time, and cook until evenly browned on all sides. Set rabbit pieces aside. Add remaining teaspoon oil to cooker and heat. Add onion and garlic. Saute until onion is soft. Add green pepper and mushrooms and continue sauteing until pepper is tender-crisp. Sprinkle vegetable mixture with flour and cook, stirring constantly, for 2 minutes longer. Stir in tomatoes and wine and bring to a boil. Add water, broth mix, thyme, salt, pepper and browned rabbit and stir to combine. Close cover securely. Place pressure regulator firmly on vent pipe and heat until regulator begins to rock gently. Cook at 15 pounds pressure for 15 minutes. Hold cooker under cold water to bring pressure down. Transfer rabbit to serving dish and cook sauce over High heat until slightly thickened, about 2 minutes. Pour over rabbit and sprinkle with parsley.
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