Here are a few
Big Guy Hasenpfeffer
2 rabbits cut into sections
½ cup flour
1 Tsp. basil
1 tsp. salt
½ tsp. black pepper
½ cup cooking oil
1 clove garlic chopped
½ cup water
2 tbs. wine vinegar
1 tbs. honey
1 tbs. parsley chopped
1 cup sour cream
1 tbs. sugar
Combine basil , salt , pepper and rub into rabbit pieces. Brown rabbit pieces in oil with garlic. In a separate pan combine water , vinegar , sugar ,and honey simmer for 3 minutes but do not boil. Pour over rabbit in skillet. Bake in 325 degree oven for 2 hr. or until tender . Stir in sour cream and bake for another 5-6 minutes , sprinkle with parsley and serve.
Jumping Jack Casserole
1 rabbit, cut into bite sized pieces
2 Tbs. oil
1 tsp. oregano
1 tsp. basil
1 tsp. garlic powder
2 cups fresh bread cubes
1 onion, chopped
2 med. Potatoes, shredded
1 carrot, shredded
½ cup frozen peas
1 can cream of chicken soup
¾ cup milk
In large skillet heat oil, add basil, garlic, oregano and bread cubes. Toss to coat well. Bake bread cubes on a cookie sheet at 400 degrees for 10 minutes, they should be brown and crisp. Sauté onion and rabbit in the same skillet until browned. Add bred, veggies, soup and milk mix well. Pour into a buttered casserole dish bake at 375 for 30 minutes.
Rabbit and Broccoli Casserole
1 rabbit
1 large onion, chopped
4 carrots, diced
½ cup celery, diced
1 package frozen broccoli spears
1 can cream of chicken soup
1 cup cheddar cheese, grated
Salt and pepper to taste
Cover rabbit with water in a large pot; add the onion, carrot, celery and salt. Cover and bring to a boil, reduce heat and simmer until meat comes off the bones. Cool and remove meat from bones. Place meat in the bottom of a glass-baking dish, layer with broccoli and add the soup. Bake at 350 for 1 hour. Remove top with cheese and place back in oven until the cheese is melted and bubbly.
Rabbit with cider and mustard casserole
1 whole rabbit- jointed (will yield 5 portions).
12 to 15 small shallots or pickling onions.
1/2 pint cider (dry or sweet, doesn't matter will be adding some honey).
Enough plain seasoned flour to lightly coat the rabbit (approx. 1/2 cup).
2 heaped teaspoons of English Mustard (powder or wet).
I/2 flat teaspoon of salt.
Good grating of fresh black pepper to taste.
1 tablespoon of olive oil.
1 teaspoon of honey
Water
Put seasoned flour into a plastic bag and add the rabbit portions.
Seal the bag and shake so that all rabbit is lightly coated.
Remove rabbit and shake off excess flour.
Heat the olive oil in a pan and brown the rabbit.
Remove the rabbit and put into a casserole dish.
Peel the shallots or small pickling onions, but leave the root stump on,
This will help the shallots/onions to hold together during cooking.
Put the shallots/onions into the pan and fry till just starting to caramelize.
Remove the shallots/onions and add them to the casserole dish.
Add the cider to the pan and deglaze.
Add the honey and the mustard. The mustard will emulsify the liquid.
Cook mixture until amalgamated, only a few minutes, and then add it to the casserole.
Add the salt and pepper, and top up with water enough to barely cover the rabbit.
Put lid on and cook in the middle of the oven on a medium/hot setting (190°C / 370°F) for approx. 80 -90 minutes. Remove lid for the last 15 minutes and allow liquid to reduce.
Cajun Crockpot Squirrel
Serves 6
3 pounds meat(squirrel)
2 med.size chopped onions
1/2 chopped bell pepper
8 oz. can tomato sauce
salt and pepper to taste
1 T. flour
1 T. cooking oil
Put all ingredients in the slow cooker and stir well.Add water to just barely cover meat.Cook on high for about 5 hours or untill meat is cooked Serve over rice.
Cajun Style Rice
3 cups rice
2 tsp. salt
6 cups water
2 T. cooking oil
Place rice in pot and add water,salt and oil.Place over medium heat uncovered.As soon as rice starts to boil,stir.Cover and reduce heat to low.Let cook for 20 to 20 minutes longer or intill water has been absorbed.
Squirrel Stew/ Robbie 1
1/3 cup all purpose flour
1/2 tsp salt
1/8 tsp black pepper
1/8 tsp cayanne pepper (optional)
2 squirrels cut up
Veg oil
3 tbsp flour
1 1/2 cup cup milk or chicken broth
Brown bouquet sauce (optional)
In large food storage bag combine 1/3 cup flour, salt, pepper, cayanne, mix by shaking. add the squairrel and shake to coat.
In large skillet heat 1/8 inch oil over med-high heat untill hot.
add meat and brown on all sides. reduce heat, cover tightly. Cook on very low heat untill tender about 40 minutes. turning pieces once. remove cover, cook 5 minutes longer to crisp. transfer meat to plate lined with paper towel, set aside and keep warm.
Discard all but 3 tbsp oil. over medium heat stir flour into reserved oil. blend in milk or broth. cook over medium heat untill thickened and bubbly. add salt and pepper to taste. add the bouquet sauce if darker colour is desired.
Squirrel Casserole
2 squirrels
2 10 ounce packages of frozen broccoli with cheese
1 stick butter or margarine
1 cup chopped onion
1 cup chopped celery
1 10 3/4 ounce can of cream of mushroom soup, undiluted
1 cup cooked rice
Dash of garlic powder
Salt and Pepper to taste
In a saucepan, cover squirrels with water and boil until meat is tender
and falls from bones. Cook broccoli according to package directions. Melt
butter over medium heat in a skillet, add onion and celery, and saute until tender. Add the soup and stir well. Combine squirrel, broccoli mixture, and rice in a 13" x 9" inch baking dish. Season with garlic powder, salt and pepper. Bake at 350 degrees for 1 hour.
