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Post by deputydon on Oct 2, 2007 7:28:58 GMT -5
Bubba I lost your Grandma's recipe for Rabbit...Could you post it again? Also do any of the rest of you have a good old fashion spicy rabbit recipe I could try out? Something besides "put in a crock pot or oven w/ cream of Mushroom soup". God knows I have enough rabbits to eat!!!
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Post by klsm54 on Oct 2, 2007 10:17:19 GMT -5
Try this Game Recipes Post that I posted in an earlier thread. There are quite a few recipes in there and several don't involve cream of mushroom soup.... ;D
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Post by deputydon on Oct 2, 2007 10:19:01 GMT -5
Don't get me wrong I like Mushrooms and cream or Mushroom soup. But there's more out there then just that.
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Post by klsm54 on Oct 2, 2007 13:47:28 GMT -5
I understand DD. Seems like there are a lot of recipes for all wild game that call for either a can of cream of mushroom soup, or stewed tomatoes. Food would get pretty boring if you only used one of those two items in every recipe.
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Post by klsm54 on Oct 14, 2007 17:13:04 GMT -5
Here is one that was on the Remington site a few month back...
Lemon Wine Rabbit
1 rabbit 1 lemon cut in half Salt and pepper to taste 2 tablespoons butter, melted 1/2 cup chardonnay wine 1 tablespoon shopped chives 1 tablespoon chopped parsley
Skin and clean rabbit, then rub with lemon halves and squeeze on the lemon juice. Rub with salt and pepper. Cut rabbit into serving pieces and brush with melted butter. Place in roasting pan and bake at 400 degrees about 10 minutes. Add wine and reduce heat to 350 degrees and continue cooking until tender (at least 1 hour). Baste occasionally. Top with herbs. Serve with drippings poured over rabbit. Wine drippings may be thickened with flour and water paste if desired.
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Post by deputydon on Oct 14, 2007 18:37:19 GMT -5
Sounds goooood. As soon as it snows I have a Rabbit date w/ my adopted dad. Well actually he's the old man who used to keep me out of trouble. And went Elk hunting w/ me for years. He beat cancer a few years ago but can't eat solid food anymore. So I eat alot of his rabbits now.
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Post by klsm54 on Oct 14, 2007 19:03:09 GMT -5
Let us know how it comes out. It sounded like a keeper to me....
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Post by Bill on Oct 14, 2007 23:03:00 GMT -5
Tell Jim hi for me will you. I think about him often and haven't had my butt chewed by an old army sargent for a long time. ;D Every now and then I begin to miss it. ;D
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Post by deputydon on Oct 29, 2007 7:44:03 GMT -5
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Post by klsm54 on Oct 29, 2007 16:42:14 GMT -5
Here you go DD. A few recipes from merry old England.....
Rabbit a La Normande Recipe 1 rabbit into joints flour to coat 3tble sps oil 1 onion 3/4pint dry cider 1/4pint water or stock salt and pepper 1bay leaf grated zest ½ lemon chopped parsley
Method
Cover rabbit joints with flour, meanwhile melt the oil in deep saucepan add rabbit seal all sides, remove with slotted spoon, place on plate. Add onions to pan adding more oil if necessary, fry until golden brown, add flour, stir in cider and water or stock, stir until mixture is smooth, and add seasoning bay leaf and lemon zest add rabbit joints. Simmer gently for 1.1/2 – 2hours with lid on. Stir occasionally, until rabbit is tender. Serve hot with finely chopped parsley. *********************
Rabbit with Cider Recipe Serves 4 wild garlic leaves available between March and May
1 x rabbit into 6 joints 2 tbsp flour 50g (1 ¾ oz) unsalted butter 3 x onions 2 x tsp sugar 2 x tbsp cider vinegar 2 x sprigs fresh thyme 2 x bay leaves 700ml (1.1/4pints) dry cider 6 x wild garlic leaves (optional) 1 x tsp English mustard
Method Put the pieces of rabbit in a bowl and add flour. Add a teaspoon of sea salt and plenty of fresh milled black pepper and mix well so that the joints are well coated and no flour remains in the bowl.
Heat a large deep casserole dish. Add half the butter with a dessert spoonful of olive oil and as soon as it foams, add the rabbit pieces. Turn down the heat so that the meat gently browns without the butter burning. Turn over the rabbit pieces to brown each in turn, then lift them out and discard the cooking fat.
Peel the onions and slice them thinly. Melt the rest of the butter, and add the onions. Cook them on a medium heat so that they colour gently as they soften. Once they are golden brown, add the sugar and caramelise the onions. Before the caramel starts to burn, add the vinegar and scrape up the juices that have stuck to the pan. Let the vinegar evaporate completely and then add the rabbit pieces, the thyme, the bay leaves and the cider. Bring very gently to the boil and skim off any scum that comes to the surface. Cover the casserole and put in a moderate oven (180degrees c/350 degrees f / gas mark 4 for one and a half hours.
If using wild garlic leaves, remove the stalks and wash well, then cut into thin strips and add to the casserole. Dilute the mustard with a little of the cooking juice and mix it well into the sauce. Return the casserole to the oven for ten minutes. The rabbit should be perfectly tender and come away easily form the bone. Check the seasoning and serve with creamy mashed potatoes.
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Piquant Hare or Rabbit Recipe 1 x Hare or Rabbit jointed 8oz ‘Real Bacon’ (smoked streaky bacon) ½ bottle dry white wine 1 glass white wine vinegar 3 x carrots 3 x small onions sprigs fresh parsley, thyme, tarragon black pepper olive oil 1oz dry mustard 1oz tomato puree 3oz flour ¼ pint fresh double cream
Method Wrap portions of rabbit / hare in bacon. Prepare the marinade with wine vinegar sliced carrots onions herbs and pepper. Marinade for approx 2 hours, drain well. Heat oil and brown meat on all sides. Add approx half marinade liquor, mustard, puree, and cook for 1 hour. When joints are cooked remove and keep hot. Add flour to gravy and boil remove from pan add cream, pour over joints.
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Post by deputydon on Oct 29, 2007 19:35:49 GMT -5
I most definitely have to try the Piquant Hare or Rabbit Recipe!!!!
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