Upcoming rabbit season…?

I’ll try not to make to much of an ass of myself. Here’s what I do…
Coq Da Vin. It’s just a French hunters stew, nothing too complicated. The original recipe calls for an old rooster but a young one or hen or rabbit works great. Look at foodnetwork.com. It’s basically just meat and vegetables simmered in a red wine broth. If the wine is a no go for you, you can use chicken stock or water.
Rabbit can be used interchangeably in any recipe that calls for chicken.
I think my favorite is, no I don’t know the name, it’s like chicken and rice…take your quartered rabbit and dredge it and fry like chicken. Take it out of the pan before it is cooked totally through. Put it in a baking dish on top of some rice (instant). Pour in two cans of chicken stock or enough water for the rice. Cover and bake for a half hour to 45 mins. You can use the pan dripping to make cream gravy. Biscuits and greens or a salad round out the meal

well you got your rabbit meat throw it in a pot with some vegetables then some water, finally some spices, herbs and seasonings you like. you could also make it thicker by dusting the rabbit meat with flour.

If you want I could email you an old family recipe for rabbit. it’s been in my family for 70 years and I use it on every rabbit I take

My recipe. Try it or not, I love it this way.

Rabbit Stew

1 three pound rabbit
6 small onions, chopped
1 bay leaf
½ cup chopped celery
2 tsp. salt
2 cups diced carrots
3 raw potatoes, cut up
3 tbs. flour
1 tbs. chopped parsley

Clean rabbit and soak in salted water. Drain, disjoint it in pieces for serving and place in a large kettle with onions, bay leaf, celery and salt. Cover with cold water and cook slowly until tender, about two hours. Add chopped carrots and potatoes and continue cooking until these vegetables are done. Smooth flour with a little cold water and add slowly. When thickened, add chopped parsley and serve.

My wife’s recipe

COOK THE DAY BEFORE SERVING

Preheat Stove to 350 degrees

Butter on the baking pan. Align the pieces with the front legs in front of the oven by the door. The middle pieces in the middle, and the hind legs towards the back.

Mustard with a brush, not too much covering the rabbit. Pepper, salt.

Put the rabbit in for about an 30 min, then open add water. Now add salt and pepper to the water. Continue to cook until it is light brown. Now remove the rabbit from the pan, place in an elongated pot adding the water from the baking pan, then add more water just enough to cover the rabbit, and more salt and pepper. 1 1/2 carrots, 1 medium sized onion cut in quarters. pepper+salt+3 parsley leaves (bushy?)+2 or 3 bay leaves, then add 1 tsp mustard into the sauce. Cook on stove top closed on high until the water/sauce starts to boil, then cut the heat down halfway and cook 2 hrs.Check the flavor of the broth half way, add more water just enough to keep the rabbit submerged. If it becomes bland, you can add 1 tsp of broth (vegetable is best) to add flavor. Now let sit (covered) until the next day.

NEXT DAY

Remove the meat to a plate, use a screen and strain the juice and water into a bowl, the vegetables have to go away (she tosses them, or eats them separate), return the juice to the pot. This is going to be a gravy sauce. You can add flour to thicken the broth, or you can use a thickener from the store. You have to taste test it so that you can see if anything has to be added. If it is suitable to taste, then just put the rabbit back in the sauce and let it get warm.

Most of this is not specified amounts, so that you can add to your tastes, but pepper+salt should be enough for a light dusting of the meat or water. This is from scratch, and comes out delicious. Hope you think the same.

you can substitute rabbit for chicken in just about any recipe…i like making hasenpfeffer(sp)…