Rabbit and other Wildgame Recipes

Fried Rabbit 2

Grandma's  Rabbit Stew

The hunter ran and ran and ran, his lungs burned for lack of oxygen, his heart pounding so hard he felt like it would burst
out of his chest.  Then suddenly, he ended up at the edge of a very steep cliff.  His hopes were dim.  Seeing no way out of his predicament, and with the bear closing in rather quickly, the hunter got down on his knees, opened his arms, and exclaimed,
"Dear Lord!  Please give this bear some religion!"

The skies darkened, and there was lightning in the air.  Just a few feet short of the hunter, the bear came to abrupt stop, and glanced around, somewhat confused.

Suddenly, the bear looked up into the sky, kneeled and said, "Thank you, Lord, for this food I'm about to receive...."
 
 

Grandma's  Rabbit Stew

1 rabbit cut into pieces
flour
salt and pepper
2 1/2 tbs. butter
7 c. boiling water
1 tsp. thyme
1 c. corn
3 potatoes, cubed
1/4 tsp. cayenne
3 medium onions, sliced
2 c. tomatoes with juice

Roll the rabbit pieces in flour, salt, and pepper. Brown in butter.
Add rabbit and all other ingredients, (with the exception of the tomatoes), to the boiling water, cover, and simmer for 1/2 to 2 hours. Add the tomatoes and continue to simmer another hour.

Louisiana Gumbo

3 lb. old hen (or guinea,duck, dove, squirrel,rabbit or what have you)
1 stick margarine
4 tbs. flour
1/2 c. cooking oil
1 onion, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
3 cloves garlic, chopped fine
1 tbs. Worcestershire sauce
salt and pepper to taste
3 qt. cold water
onion tops (scallions)
minced parsley
Gumbo File

Cut up hen and season. Fry in Dutch oven in cooking oil until brown. Remove hen, add margarine and flour to Dutch
oven and make a dark brown roux. Stir roux constantly and cook over moderate heat. Do NOT burn or scorch roux. Add onion and celery to roux; add bell pepper and garlic. Cut off fire and continue to stir until quiet. Add meat, Worcestershire sauce and 3 quarts water (cold). Bring to a boil, then turn down heat and cook until meat is tender, (2 to 3 hours). Skim fat.

Adjust seasoning, serve over steamed rice with onion tops and parsley and dash of file over top.
 
 

2 rabbits, about 3 pounds each, skinned and cut up
4 egg yolks, beaten
2 c. bread crumbs
1/8 tsp. mace
1/8 tsp. nutmeg
1/4 c. butter or oil for frying or a combination of both
2 c. brown gravy
1 c. dry red wine
1/2 lb. fresh mushrooms, sliced
2 tbs. each of butter and flour, cooked together to form a roux

Rub the rabbit pieces with egg yolks and roll in bread crumbs to which you have added the mace and nutmeg. Fry in the butter or oil in a black frying pan or Dutch oven until well browned. Add the remaining ingredients and stir until
thick. Cover and simmer until tender.

(From The Frugal Gourmet Cooks American)

2 tbs. salad oil
1 rabbit, cut up
2 c. long grain rice (raw)
3 chicken bouillon cubes,dissolved in 5 c. hot water
1 clove garlic, minced
1/2 c. chopped celery
1/4 c. chopped parsley
1 crumbled bay leaf
1/2 tsp. rosemary
1 1/2 tsp. salt
1/4 tsp. pepper

Brown rabbit in 1 tablespoon salad oil in Dutch type pot. Remove rabbit. Add 1 tablespoon salad oil and rice.
Toast rice in oil, stirring frequently until light brown. Add all remaining ingredients, adding browned rabbit last. Cover
tightly, put in preheated 350° oven and cook 1 hour. Check to make sure rice has enough liquid. Adjust by
adding hot water, if necessary. Serves 6 to 8.

1 egg
1/2 c. milk
1 can mushroom soup
Crisco
flour

Soak rabbit in salt water at least 3 hours before cooking (overnight if possible). Heat Crisco in skillet until hot. Beat egg
and mix with milk. Dip rabbit in egg mixture,then roll in flour. Put in hot skillet and fry until brown on both sides. Place in baking dish. Mix mushroom soup with milk until thickness desired. Pour over rabbit and bake at 350°
for 1 to 1 1/2 hours.
 

1 wild rabbit
1 c. catsup
1 c. vinegar
1 c. brown sugar
1/2 tsp. salt
pepper to taste

Mix all ingredients except rabbit together in a one quart bowl. Dip cut-up rabbit into mixture. Place in iron
Dutch oven or other tightly covered baking pan. Pour remaining sauce over rabbit and bake approximately one to two hours at 375° until tender. Serves 4.

The sauce removes the wild taste and tenderizes too.

Make sure the rabbit is clean. Cut the rabbit like a chicken. Mix your salt and pepper into the flour, then flour
the rabbit. Fry your rabbit just like your chicken. When done, put into a pressure cooker and cook at 15 pounds pressure
for 5 minutes. This will tenderize the rabbit.

Wild Game and Sauerkraut

1 squirrel, rabbit, groundhog,raccoon, muskrat or opossum
bacon grease
1 can sauerkraut
salt and pepper

Cut game animal into serving pieces, season with salt and pepper and brown in bacon grease. Put meat in pressure
cooker and cover with the can of sauerkraut. Add 1/2 cup of water and cook at 10 pounds pressure for 20 minutes.

Rabbit Gumbo

1 small wild rabbit
1/2 c. cooking oil
2 qt. hot water
1/2 c. flour and 1/2 c. oil for roux
2 onions, chopped
4 cloves garlic, chopped
1 stalk celery, chopped
1/2 bell pepper, chopped
3 tbs. parsley, chopped
4 dashes of Pick a Pepper sauce
2 tbs. Worcestershire sauce
1/4 tsp. Season-All
3 bay leaves
1/4 tsp. thyme
1/4 tsp. bottled browning sauce
1/4 tsp. cayenne pepper
1/2 lb. smoked sausage, sliced
1 jar or 16 raw oysters
1/2 lb. fresh mushrooms or 8 oz. can

Heat oil in large pot. Salt and pepper rabbit; fry cut up rabbit on both sides. Add water. Make roux and add to pot.

Add remaining ingredients except sausage, mushrooms and oysters and let cook, covered, for about 1 hour. Add smoked sage and mushrooms to pot. Cook, uncovered, for about 15 minutes. Then add oysters. Allow gumbo to cook another 15 minutes.
Serve over steamed rice.
Serves about 15 to 18 people.

Rabbit Gravy
(Or Squirrel)

1 cut up rabbit
1/2 c. oil
salt to taste
red pepper to taste
1 c. chopped onions
1/2 c. bell pepper
1/2 c. green onions

Fry rabbit until real brown. Remove from pan and add all seasoning, that has been chopped, to oil in pot. Cook
until wilted. Add water. Put rabbit back in pot and let simmer until tender. May have to add more water until tender.
Serve over cooked rice, biscuits or mashed potatoes.
 

6 slices bacon, cut in squares
1 rabbit
1/4 c. flour
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. marjoram
1/2 tsp. Accent
4 medium potatoes, pared and
thinly sliced
2 small onions, sliced
2 1/2 c. hot water
2 beef bouillon cubes

Fry bacon and remove from pan. Dip rabbit in mixture of flour, salt, pepper, marjoram and Accent. Brown in bacon fat.
Transfer rabbit to casserole dish. Cover meat with potatoes and onion slices. Sprinkle lightly with remaining flour, add
hot water to which bouillon cubes have been added. Cover, cook at 350° for 2 hours. Remove cover last 15 minutes to brown.

Rabbit and Turnips

2 good size rabbits
2 large onions
5 pods garlic
8 or 10 young, tender and
sweet turnips
salt, pepper and black pepper

Cut rabbits into servings pieces. Add pepper and salt; garlic powder may be used. Let rabbit stand a while, better
overnight in refrigerator. Heat a little cooking oil and brown rabbit good. Then add peeled and cut up turnips with rest of
ingredients. Let smother slowly. If rabbits are young and tend to fall apart, remove from pot for a while and let rest.

Smother slowly if turnips are not very sweet. Add a little sugar which also helps bring out flavor. Cook on medium or low
heat. A little sausage can be used if desired.

1 rabbit
2 eggs
1/4 c. milk
salt and pepper to taste
shortening or oil

Clean rabbit. Soak in cold water for at least one hour before cooking. Cut in serving pieces. Place in a large
boiler; cover with water. Boil until tender; drain. Beat eggs and milk. Dip rabbit pieces in egg mixture and roll in
seasoned flour.Fry until golden brown on all sides. Yields four servings.

1 wild rabbit (domestic rabbit might be substituted)
1 large onion, diced
flour
salt
pepper
poultry seasoning (optional)
water

Dress and cut up the rabbit as you would a chicken. The back should be cut crosswise into equal parts. Season each piece individually. Roll the pieces in flour until covered evenly. Fry until golden brown. Place in baking pan and cover evenly
with the diced onion. Cover with just enough water to barely cover the rabbit. Do not allow the onion to float. Do not cover the baking dish.

Bake in a preheated oven at 350° for 1 1/2 hours. Serve with potatoes or biscuits. This is a great main dish.

1 rabbit (3 to 4 lb.)
1/4 c. flour
2 tsp. salt
1 tsp. curry powder
1/8 tsp. paprika
fat for frying
8 peeled potatoes
8 whole carrots, scraped
2 onions, sliced
1 c. hot water
1 bay leaf
1 c. light cream or milk

Cut up rabbit. Combine dry ingredients and flour rabbit pieces. Brown rabbit in hot fat. Add rabbit, vegetables,
water and bay leaf in pressure pan and pressure for 18 to 20 minutes. After removing vegetables and rabbit, thicken liquid for gravy and stir in light cream.

Note: This recipe is good for tame rabbit also.

1 rabbit, cut in quarters
1 c. chicken stock
1/8 lb. butter
1 can creamed corn
8 saltine crackers

Preparation time: 1 hour.
Place the rabbit in a casserole dish; pour the creamed corn and chicken stock over the rabbit. Crush saltines over
all; dot with butter. Bake covered 40 minutes in 375° oven.
Serve with green salad and white rice. Serves 2.

1 fryer rabbit
1/2 c. flour
1 1/2 tsp. salt
1/4 tsp. pepper
butter or shortening

Shake moist pieces of rabbit in paper bag in mixture of flour and seasoning. Place rabbit pieces in 1/4 inch of hot
butter or shortening in a heavy skillet, turning to brown evenly on all sides. Remove excess fat from skillet and add 2
cups boiling water; cover and simmer for 1 hour or until tender. Turn rabbit once.

Fried Rabbit 2

2 young rabbits, washed and dressed
2 beaten egg yolks
3 c. of milk
1 1/4 c. of flour
1 tsp. of salt
1/2 c. of shortening

Dry the rabbits and cut into several pieces. Combine the egg yolks and 1 cup of milk and gradually add 1 cup of the flour, then add the salt and beat until smooth.  Dip rabbit pieces into the batter and fry in hot fat until brown, or about 15 minutes. Reduce the heat and continue cooking until tender, about 30 to 40 minutes, turning frequently. 

To make gravy add the remaining flour to fat in pan, gradually add the remaining milk and stirring constantly, heat to boiling and season to taste with salt and black pepper. Pour over the pieces of rabbit.

3 lb. dressed rabbit, cut into pieces
1 stick margarine
1 c. flour
1 chopped onion
1 bell pepper
2 sticks celery
4 cloves garlic
1 tbs. Worcestershire sauce
1 can tomato paste

Season rabbit well with salt and pepper. Dip in flour and panfry in margarine until brown. Add onion, bell pepper,
celery and garlic. Cook until tender. Add everything else in enough water to cook rabbit until tender and still have a nice thick gravy.
Serves 4.

1 hare or 2 rabbits, cut up

Marinade:

2 c. red wine
1 c. water
1/2 c. cider vinegar
2 cloves garlic, minced
1/2 tsp. dried thyme leaves
1/2 tsp. dried rosemary leaves
1/2 tsp. dried marjoram leaves
10 whole black peppercorns
1/2 c. all-purpose flour
6 slices bacon, cut up
8 oz. fresh mushrooms, quartered
1 c. chopped onion
1 to 3 tbs. butter
1 tsp. salt
1/2 c. dairy sour cream
 

 In a large glass or ceramic mixing bowl, combine hare pieces and all marinade ingredients. Cover bowl with plastic wrap. Refrigerate for 2 or 3 days, turning hare pieces daily.

Lift hare pieces out of marinade. Pat dry with paper towels; set aside. Strain and reserve 1½  cups marinade, discarding herbs and excess marinade. Place flour on a sheet of waxed paper.  Add hare pieces, turning to coat. In Dutch over, cook bacon over medium heat until almost crisp. Add mushrooms and onion.   Cook until onion is tender, stirring occasionally. Remove vegetable mixture with slotted spoon; set aside. Add 1 tbs. butter to pan. Add hare pieces and brown on all sides, adding butter if necessary. Return vegetable mixture to Dutch oven. Add salt and reserved  marinade. Heat to boiling. Reduce heat; cover.

Simmer until hare pieces are tender, 1 to 1¼ hours. With slotted spoon, transfer hare pieces to heated serving platter. Set aside and keep warm. Blend sour cream into cooking liquid. Cook over  medium heat until heated through, stirring occasionally; do not boil. Serve sauce over hare.

 2 1/4 to 2 1/2 lb hare or rabbit, skinned and cleaned
 1 lemon cut in half
 2 bay leaves
 1 rib celery, chopped
 2 onions, chopped
 2 carrots, chopped
 1 medium potato, quartered
 1/3 cup coarsely chopped parsley
 3 fresh tomatoes, coarsely chopped
 salt
 red pepper flakes
 1/4 to 1/3 c. olive oil

 Cover the rabbit with water in a pot, add lemon and bay and bring to a  boil.  Pour off water.  Place rabbit in clean pot (or same pot rinsed out) and cover with fresh water.

 Add celery, onions, carrots, potato, parsley and tomatoes.  Cover and simmer until tender, about 1 hour.  Drain.

 Let rabbit cool.  Whisk together the salt, red pepper, and olive oil and toss rabbit meat with it.  Garnish with parsley.

Yield: 6 Servings

1  woodchuck
1 tbs. salt
1/4 c.  onions, chopped
1/4 c.  green peppers, chopped
1/2 tbs. chopped parsley
1/8 tsp. pepper
4 1/2 tbs. flour
1/2 c.  cold water
3 c.  broth

BISCUIT TOPPING
1 c.  flour
2 tsp. baking powder
1/4 tsp. salt
2 tbs. chilled fat
1/4 c.  milk (approximately)

Skin and clean woodchuck and cut into large pieces. Place in a heavy  pot, add 1 tablespoon salt and enough water to cover and parboil for 1  hour, or until meat is tender.

Strain and save broth.

Remove meat from bones in large pieces.

Add onion, green pepper, parsley, and pepper to the broth and bring to  a boil.

Make a paste of the flour and water, then add it to the broth, stirring constantly until thick and smooth.

Add the meat to the broth mixture and stir thoroughly.
Pour into baking dish.

Top with biscuits made as follows:
Sift the flour, baking powder, and salt together. Cut in the fat. Add enough liquid to moisten the ingredients. Roll out quickly and cut into rounds with a cookie cutter.

Place the biscuits on top of the meat in the casserole. Bake in a 400° oven for 20-30 minutes until biscuits are browned.

Serves 6
From Northern Cookbook edited by Eleanor A. Ellis. Information
Canada,   1973.

2 lb. ground meat
1/2 c. milk
2 eggs
salt and pepper to taste
1/4 tsp. thyme
1/4 tsp. oregano
3/4 c. tomato sauce
1 c. onion, minced
1 1/2 tsp. dry mustard
1 c. bread crumbs
1/2 green pepper, finely chopped
1 small can of mushrooms or fresh mushrooms

Bake at 350° until done (about an hour). When it looks close to being done, about 15 minutes before, spread either BBQ sauce or ketchup over the top.
 

1  onion, large, finely chopped
1 tbs. fat
possum liver (optional)
1 c  bread crumbs
1 tsp. red peppers, chopped
worcestershire sauce, dash
1 egg,hard-boiled, finely chopped
salt to taste

Brown onion in hot fat, add finely chopped liver. Cook until tender. Add other ingredients plus enough water to moisten mixture. Mix, stuff possum and skewer or sew the opening shut. Suggestions: Some parboil the possum before roasting. Others remove the skin and fat. Try rubbing possum with a  little sage before roasting. Sweet potatoes are absolute requirement to a Southerner.

 Yield: 4 servings

1 med. rabbit, cut up fryer
2 med. onions, cut up
2 bay leaves
3/4 tsp. course black pepper
1 tsp. salt
1 tsp. crushed dried tarragon
1 tsp. crushed dried thyme
4 lg. carrots, peeled, halved
4 med. potatoes, peeled, chunked
1 c.  flour
1/2 c. ground suet (very cold)
salt and pepper to taste
1/4 c. chopped fresh parsley
2 tsp. baking powder
cold water

Wipe meat pieces and place in large casserole or Dutch oven. Add onions, bay leaves, pepper, salt, thyme, tarragon; cover with water; cover and cook over medium heat 1 1/2 hours. Tip cover as heat increases. Do not boil strongly.
Add carrot pieces and potatoes. Increase heat slightly. Replace tilted lid while you make dumplings.

Combine flour, suet, salt and pepper, parsley and baking powder in small and mix. Add enough cold water just to pull together into a soft dough with your hands. Do not knead or squeeze the dough. Divide into 6-8  small portions and drop onto top of gently boiling cooking liquid. Replace  lid tightly; cook 20 minutes more at a medium boil. DO NOT RAISE LID.

Use slotted spoon to remove dumplings and meat pieces; keep warm while you slightly thicken remaining liquid if desired - either by adding a little flour and water or by boiling uncovered for a few minutes (if boiling, remove carrots and potatoes with meat).

4 to 5 lb. bear meat cut in 1 inch cubes
1/4 c. flour
1 tbs. Italian seasoning
4 tbs. butter
2 tbs. vegetable or corn oil
1 large onion diced
1 8 oz. tin beef broth
4 bay leaves (do not eat)
2 lb. small. potatoes
1 lb. fresh mushrooms if button size do not slice
5 carrots sliced
1 turnip cubed (important ingred...)
5 parsnip sliced (optional)

Preheat oven to 325°F put flour with seasonings in plastic bag and shake until bear meat coated,combine oil and butter in skillet and brown meat and drain off grease from meat. In a large dutch oven add 2 or 3 qt.. of water and all ingredients. Cook approx. 2 to 3 hr.. adding water if necessary checking every 30 mins.,serve with fresh rolls or Italian bread.

1/2 lb. bacon, cut crosswise into postage stamp sized pieces
1/2 lb. bulk pork sausage
1 lb. ground bear
1 large onion, chopped
1/2 c. catsup
2 tbs. yellow mustard (like French’s®)
1/3 cup brown sugar
1/3 cup dark molasses
1 Tb. Kitchen Bouquet® or Chinese brown sauce
1/4 tsp. Tabasco® Sauce
1 can butter beans
1 can kidney beans
1 can pork & beans
1 can lima beans
1 can great northern beans

In big skillet, fry bacon, sausage and bear until done. Remove from pan and add onion to drippings. Cook onion till soft and remove. In crock pot, combine meats, onion, catsup, vinegar, mustard, sugar, molasses, Tabasco® and Kitchen Bouquet®. Drain all beans in colander, rinse if desired. Add to crock pot. Taste for salt and seasonings. Cook on low for
several hours.

1 lb boned and cubed boar meat
1/2 lb bacon
1 onion chopped
1 tsp. crushed garlic
2 tsp. curry powder
1/2 c.water
2 tbs. parsley flakes
1 can stewed tomatoes (16 oz)
1/4 cup sliced carrots
2 medium potatoes
2 tbs. cornstarch

In a skillet fry bacon until crisp.
Remove bacon, cool, crumble and set aside. Pour off all but about 3 Tbs. of bacon grease. Cook boar meat cubes, onion, garlic, and curry powder in remaining grease until meat is browned. Stir during cooking. Stir in 1/4 cup of water.Remove from heat and set aside. In a 2 qt casserole combine, parsley,stewed tomatoes, carrots and
potatoes.Add meat mixture to casserole and mix well. Bake at 350° for 30 minutes. Mix 2 Tbs. cornstarch with 1/4 cup water and stir into casserole. Bake for 30 more minutes or until meat and vegetables are tender.

Boar Baked Chops

  6  boar chops
  1   lemon juice
  1   seasoned salt
  1   brown sugar
  1   c. evaporated milk

Remove all fat from chops; sprinkle both sides with lemon juice and refrigerate for one hour. Place in baking pan in a single layer.

Sprinkle generously with brown sugar (about one  and one half tablespoons per chops). Pour milk over meat, cover and bake in 375°F oven for 1 to 1 1/2 hours or until tender. Baste occasionally and remove cover the last 20 minutes of baking time. Serves 6.

Larry Forgione

Place cut up portions of rabbit in a deep bowl.  Cover with beer. Add one large onion, salt and pepper to taste, some whole cloves and a few bay leaves.  Cover refrigerated let it marinate 48 hours or more, turning
several time a day.  Remove meat, drain, brown rabbit in in butter or bacon grease, add some of the liquor that meat was marinated in, cover and simmer until tender, about 40 minutes or so.  When done, just before serving add one cup of sour cream to make a sauce.

This recipe comes from Hattie Morris, Montpelier, Indiana

Brunswick Stew

 Bacon fat (about 4 tablespoons)
 2 to 3 onions, sliced very thin
 1 garlic clove, finely chopped
 2 or 3 squirrels
 flour
 1-1/2 tsp. salt
 1 tbs. freshly ground pepper
 1 tsp. rosemary or thyme
 2 c. chicken or veal stock
 1 bay leaf
 1/2 c. Madeira
 1 tbs. Worcestershire sauce
 3/4 c. peeled, seeded, and chopped tomatoes
 1 c. freshly shelled lima beans or frozen limas
 1 c. whole kernel corn or corn cut from the ear
 1 c. cut okra
buttered crumbs
chopped parsley

 Heat the bacon fat in a heavy skillet.  Add the onions and garlic, and cook till soft but not browned.  Transfer to a
 braising pan.  In a plastic bag, combine the flour, salt and pepper, and rosemary or thyme, and shake the squirrel pieces in
 this mixture.

 Brown the squirrel in the skillet, and when it is nicely colored, transfer to the braising pan.  Add the
 broth, bay leaf, Madeira, and Worcestershire sauce to the skillet, rinse it well, and pour into the braising pan.  Cover,
 and simmer the mixture 35 minutes.

 Remove the cover, add the tomatoes and other vegetables, and simmer until the squirrel is tender and the vegetables are cooked.  Correct the seasoning, adding more Madeira if it seems necessary.  Add the buttered crumbs and parsley and cook another 15 minutes.  Serve the stew with baked potatoes or sweet potatoes, relishes and a good salad.

 Variation:

 The stew is sometimes prepared, cooled thoroughly, topped with a rich pastry crust, which is brushed with beaten
 egg yolk and cream, and baked at 375° till the crust is lusciously browned and the stew thoroughly reheated.  In this
 case the stew would be baked in an earthenware baking dish.

 The crust should be very rich and rolled about 3/4 inch thick.
A vent should be cut in the center and a small cone of paper inserted to take care of juice that may boil over.
 

1 packet onion soup mix
carrots, chopped
potatoes, chopped
onion, chopped
fresh mushrooms, chopped

SOUR CREAM GRAVY

1 beef bouillon cube
1/3 c. milk
2-3 tbs. flour
1/2 c. sour cream
salt and pepper

Place roast in pan. Fill bottom of pan with 1/2 inch of water. Sprinkle packet of onion soup mix on top of roast. Cover and bake at 325° F. for 8-9 hours, until tender, turning once.

About 2 hours before roast is done, add more water and vegetables.
Cover and cook until vegetables are tender.

Make sour cream gravy by adding 1 beef bouillon cube to drippings in roasting pan. (Remove vegetables and roast, keep warm.) Thicken gravy with milk and flour. When thick, add sour cream. Heat through but do not boil. Season with salt and pepper.

     Hind quarter bear meat cut into paper thin slices
     1-1/2 lb.. butter

Melt butter in a large heavy cast iron skillet over campfire or stove, allowing butter to get sizzling hot (but do not burn). Add paper thin slices of bear meat to the hot butter. Fry for about 1 minute, dip them and enjoy!

Soak pieces of raccoon in salted water overnight. Rinse off, dry and dredge in flour seasoned with salt and pepper. Brown in skillet in hot fat. Put meat in roaster, laying bacon strips over the top, until it is almost covered. Roast at 350 degrees F. for 3 hours, or until tender.

Source: The Wildlife Chef
 

Rabbit Casserole
 

2 tbs. vegetable oil
1 tsp. oregano
1 tsp. basil
1/2 tsp. garlic powder
2 c fresh bread cubes
1 small onion,diced
1 rabbit cut into bite size pieces
2 med. potatoes, shredded
1 med. carrot, shredded
1/2 c frozen peas
1 can cream of chicken soup
1/4 c milk

In large skillet, heat oil, add oregano, basil, garlic powder and bread cubes. Toss to coat bread cubes well. Bake bread cubes on ungreased cookie sheet at 400 degrees for 10 minutes. Cubes will be brown and crisp. Sauté onion and rabbit until browned in the same skillet used for bread.Add vegetables, bread cubes, soup and milk to meat and onions in skillet. Mix well. Pour into 10 inch buttered casserole dish. Bake at 375°  for 30 minutes.
 

Rabbit-Broccoli Bake
 
 

 2-3 lb. shredded rabbit
1 can mushroom soup
SAUCE:
2 cans cream of chicken soup
1 1/2 c. mayonnaise
2 tsp. lemon juice
1/2 tsp. curry powder
2 boxes frozen broccoli, thawed 16 oz bag
 shredded cheddar cheese
1 box or bag unseasoned croutons
butter

Simmer cut-up rabbit in mushroom soup with 1 can of water, or enough water to cover, for 2-3 hours or until it falls off the bone. Debone and shred rabbit. Mix all sauce ingredients together.

Layer in a greased or sprayed roasting pan in the following order: half of the shredded rabbit, 1/2 sauce, 1/2 broccoli, repeat with the remaining rabbit, sauce and broccoli, then add cheddar cheese and croutons, dot with butter. Bake at 375°for 30-45 minutes. Serves 6-8.
 
 
 

Wild Pig Oven Roast
 

Both wild and domestic pig cooked with this recipe are excellent. This is a great recipe for large family gatherings.

Ingredients:

1 pork shoulder or butt roast
1 16 oz. can crushed pineapple in syrup
1 tsp. salt
1/4tsp. oregano
1/4 tsp. pepper

Dash of white pepper

Trim off any exposed fat. Rub salt, pepper, and oregano into the meat.
Place the meat into a large roasting bag. Pour the can of pineapple over the meat, juice and all. Remove all air from bag and seal.

Wrap the meat several times with aluminum foil it is important that it is sealed completely.

Place the meat in a oven roasting pan, cover and cook at 200° for 8-10 hours. Let stand for 10 minutes and serve.

Side dishes for this recipe are pickled beets, yams, and coleslaw with raisins.

Hunter's Rabbit
 

1rabbit
1 c.  olive oil
3 clove  garlic
1 c.  all purpose flour
2 tbs.  dry mustard
1 tsp.  thyme (powered)
2 tsp.  salt
1 tsp.  pepper (coarsely ground)
1 tsp.  curry powder
1 cup  light cream

Cut rabbit into serving pieces, brush pieces with olive oil, and the refrigerate over night.

Crush garlic and rub into rabbit pieces.

Mix flour, salt. pepper, thyme, mustard, and curry powder, and dredge rabbit piece in the mixture until thoroughly coated.

Fry the rabbit pieces in oil until golden brown, then add cream and simmer for 1 hour.

Server warm with cream sauce.

Rabbit Stroganoff
 

6-7 slices bacon, crumbled
2 rabbits, cut in pieces
3/4 c. flour
2 1/2 tsp. dry mustard
1 1/2 tsp. thyme
1/2 tsp. pepper
1 1/2 tsp. salt
3/4 c. chicken broth
8 large onion, chopped
1/4 lb. sliced mushrooms
3 tsp. butter
2 1/2 c.  sour cream
1/4 c. sherry

Fry bacon until crisp and crumble; set aside. Roll the rabbit pieces in the flour mixed with mustard,thyme, pepper and salt, using all of the flour mixture if possible, and brown the pieces over medium heat. Add the chicken broth, cover,and simmer until the all pieces seem tender, about 15 minutes.

While the rabbit is simmering, sauté the onion and mushrooms in butter, and set aside. When the rabbit pieces are done, thoroughly stir in the sour cream, onion and mushrooms. Simmer for 5 minutes without letting mixture boil.
 

Creamed Rabbit Casserole
 

5 tbs. butter
2 rabbits, cut into pieces
1 1/2 c. thick cream
1/3 c. vinegar
5 scallions, diced
salt and pepper to taste
1/2 tsp. thyme

Melt 3 tablespoons of the butter in a casserole,and brown the rabbit pieces lightly in it. Mix the remaining ingredients, and then pour half the cream mixture over the rabbit.

Cover the casserole, and simmer over very low heat for an hour, being careful not to burn the mixture. Skim off the butter, and add the remaining cream mixture. Heat gently for 10 minutes until sauce thickens.

Stuffed Rabbit
 
 

rabbit
2 oz. butter
2 oz. flour
10 oz. stock
2 c. bread crumbs
large onion
2 large cooking apples
2 tbs. parsley
1 tsp. thyme
1 tbs. sugar
1 tsp. salt
1 oz. butter
egg
pepper to taste
 

Wash and dry rabbit. Chop onions and fry gently in 2 oz of the butter. Peel apples and chop; add to onions and fry until soft. Mix onions, apple and butter with all other stuffing ingredients, and brown quickly in remaining butter. Place rabbit in a casserole, stuff, surround with excess stuffing, add well seasoned stock, and cook for 1 3/4 hours, or until tender, at 350°F.

Rabbit Pie
 

(12 servings)
2 jack rabbits -or-4 cottontails
1 celery stalk, diced
1 lg. onion, diced
salt & pepper
1 pkg. prepared biscuits

GRAVY:

reserved stock
chicken bouillon
1 medium onion, diced
celery (from above stalk)
flour
salt
pepper
sage
poultry seasoning
 

Soak rabbits in salt water in refrigerator overnight. Dry, cut up and stew rabbits with celery and onions for 2-3 hours. Add salt and pepper to taste,then strip meat from bones and put in 26 inch pie pan, add stock or gravy for moisture. Cover with biscuits. Bake at 350 ° for 1 hour. For gravy, take reserved stock, add bouillon, onions and celery. Bring to a boil.Strain.

Mix flour with an equal amount of water, add sauce to thickening.
Season to taste with spices.
Source: N.A.H.C. Wild Game Cookbook Author: Michael D. Ferrin, Lyman,WY

Baked Camel
 

Yield: 400 servings

1 lg. Camel
2 lg. Sheep
4 lg. Turkeys
20 lg. Carps
200 md Sea-Gull Eggs
400 lg. Dates
Banana Leafs

 Cook the eggs, peel them. Scale off the carps. Fill the carps with the dates and the eggs. Fill the turkeys with the Carps. Fill the sheep with the turkeys. Fill the camel with the sheep. Dig a large mold, give in about 500 kilos of charcoal and light them. Wrap the camel in the banana leafs and give into the mold. Cover with earth and bake for two days.

To serve with rice.
  Note: Sorry 'bout that.It was too good to pass up.

ELEPHANT STEW

1 large elephant
Plenty of brown gravy
Salt & pepper to taste
2 whole rabbits (optional)

Cut elephant into bite size pieces (allow about 2 months to do this). Hold aside trunk, you can use it to store the pieces.
 Put elephant in large (very large) pot; add enough gravy to cover. Cook over kerosene fire at 450 ° for about 4 weeks, or until golden brown. Serves 3,800. If more guest s are expected, 2 rabbits may be added. However, this should be done only if absolutely necessary.

Most people do not like to find hare in their stew.

Gotcha !!

Rabbit Stew
 

3 rabbits cut into pieces
1 c. flour
1/4 c. olive oil
1/2 c. onions, chopped
2 garlic. clove, minced
1/4 c. wine, sherry, dry
1 c. chicken broth
1 c. game marinade, strained
1 tsp. thyme
1 tsp. sage
1 tsp. cayenne pepper
1/4 c. parsley, minced
salt & pepper to taste
 

Dust pieces in flour and shake off excess. Brown in olive oil on all sides in a large black iron pot (My prejudice). Remove and keep warm. Add onions and garlic to same oil; cook until clear, not brown. Drain off excess oil and replace rabbit. Pour on sherry. Add broth and strained marinade. Bring to boil then reduce heat to simmer, covered, for 1 to 1-1/2 hours.

Submitted By:BOB EMERT

Fried Rabbit
 

Skin rabbit, cut up and place in a strong solution of salt water.  Let stand one hour.  Drain and place in second salt water solution for 1/2 hour.
Wipe and dip each piece of rabbit in a combination of 1/3 flour and 2/3 corn meal.  Fry in piping hot fat.  Serve with gravy and biscuits.

RABBIT PIE

Cut rabbit into serving pieces.  Soak in equal parts vinegar and water for 12 to 24 hours.  Drain and wipe dry.
Sprinkle with salt and pepper and dredge with flour.
Sear quickly in a frying pan.
Add water to cover and simmer slowly in a covered pot for 1&1/2 hours.
Add 2 onions, 2 medium sized carrots and 2 or 3 potatoes, all cut into pieces.  Cook until the vegetables are done.
Thicken the stew with flour.
Put in a greased baking dish and cover top with pie crust or biscuit.Bake in moderate over (375°) until dough is done.
 

Emu Goulash

1 stick butter
3 onions sliced
1-1/2 tbs. paprika
6 oz. can tomato puree
1-1/2 oz. vinegar
1 can beef stock
2 lb. Emu meat cut into cubes
dash sugar and garlic

Melt butter in large pot with cover , add all of the ingredients, stir, cover and cook 3-3 1/2 hours until tender and thick. You can cook this in a crock pot.  Serve over noodles with sour cream or cottage cheese on top.

submitted by: gecho@calweb.com
http://www.emu-products.com
emus@calweb.com

Chef's Rabbit
 

1 rabbit -or-2 pheasants (cut in pieces)
salt and white pepper
flour
6 bacon slices, cut into lg. squares
1 onion, chopped fine
8 extra large mushrooms, whole or quartered
6 oz. beef stock
1 c. sour cream

Season meat with salt and white pepper and dredge with flour. In hot skillet, cook  bacon pieces about half way. Add rabbit and/or pheasant and brown on both sides.

Add onions and sauté with meat. Add mushrooms. Pour beef stock over all and put in  preheated oven at 450 ° for 30 minutes, or until meat is  done. Take meat out.

Whip sour cream into remaining pan juices and pour over meat.

Source: N.A.H.C. Wild Game Cookbook Author: Scott Ekenberg, Bloomington MN

Mexican Rabbit

6 servings

1 rabbit, disjointed
2 c corn
1 tsp. parsley
10 oz. can tomatoes
1 tsp. rosemary
1 c. minced black olives
1 tsp. thyme
2 tsp. chili powder
1 bay leaf
salt and pepper to taste
2 peppercorns
2 c. yellow cornmeal
1 garlic clove, minced
1 egg yolk
1/2 c. minced shallots

Place the rabbit, parsley, rosemary, thyme, bay leaf, and peppercorns in a large saucepan and add enough water to cover. Bring to a boil and simmer for 30 minutes or until rabbit is tender. Drain rabbit and reserve 1 cup liquid.Remove rabbit from bones. Sauté the garlic and shallots in small amount of fat in a skillet until tender, then add the rabbit, corn, tomatoes, olives, chili powder, salt, and pepper. Simmer for 20 minutes.Combine the cornmeal and egg yolk. Strain the reserved liquid, add to cornmeal mixture and mix well. Stir into the rabbit mixture and spoon into a greased casserole. Bake at 325 °for 40 minutes or until set. 6 servings.
 
 

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