Rabbit Recipes:
Rabbit can be quite dry. It should be soaked in a salt brine (1 tsp salt per quart of water). Young rabbits should soak 1-2 hours, older rabbits should soak from 6-18 hours.
Shenandoah Valley Rabbit Casserole
| Rabbit |
Salt & Pepper |
|
Bay Leaves |
| Bacon |
Seasoned Bread Crumbs |
| Water |
|
Instructions:
- Cut rabbit into serving size pieces and then soak in a salt brine (1 tsp salt per qt of water). Young rabbits soak for 1-2 hours, older rabbits soak for 12 - 18 hours.
- After soaking, wrap meat in a damp cloth and place in refrigerator overnight.
- Butter a casserole dish and place in a layer of rabbit. Sprinkle with salt and pepper, ½ tsp Thyme, 3 bay leaves, and 5 pieces of bacon.
- Repeat until all rabbit has been used.
- Pour 1 cup water over casserole.
- Cover and bake at 350 for 1-2 hours or until tender.
- Remove cover and sprinkle with 1 cup seasoned bread crumbs. Bake for 30 minutes and serve
|
Crock Pot Rabbit
| 2 rabbits cut into serving size pieces. |
1 cup celery, sliced |
1 cup carrots, peeled and sliced
|
1 onion, chopped |
| 1 can water chestnuts, sliced |
2 cups fresh mushrooms, sliced |
| 3 cups chicken broth |
2 Tbsp cornstarch |
| salt and pepper |
½ cup sherry or water |
Instructions:
- Place all ingredients except cornstarch and sherry or water into crock pot and cook on low for 6 hours.
- Remove rabbit from crock pot.
- In a separate bowl combine sherry or water and cornstarch. Pour into crock pot to thicken the sauce and mix.
- Return rabbit to crock pot and mix again.
Servings 6 - 8.
|
Baked Rabbit
| 2 rabbits cut into serving size pieces. |
Butter |
|
Flour |
| Water |
Favorite Gravy |
Instructions:
- Cut rabbit into serving size pieces and soak in salt water overnight (1 tsp salt per qt of water).
- Pat dry and roll in flour.
- Fry in butter until well browned.
- Add ½ cup water, cover pan, and place into a 400 degree oven. Bake until tender.
- Make favorite gravy and pour over rabbit.
Servings 6 - 8 |
