Braised Rabbit
Fried Rabbit
Auntie Ellen's Rabbit Stew
Granny's Rabbit Stew



Braised Rabbit

4 or 5 cloves of garlic
1 carrot sliced
Juice of 1 lemon, with zest
1/2 tsp rosemary
1/2 tsp salt
1 large onion, sliced thin
1/3 cup olive oil
2 bay leaves
1/8 tsp fennel seed

diced lean salt pork to taste (optional)
olive oil for cooking
1/2 cup seasoned flour
1 lemon, sliced thin
2 cups chicken stock
salt and pepper

Cut up rabbit and marinate rabbit for a day or two in the fridge
a mixture of garlic, carrot, lemon, rosemary, salt, onion, oil,
bay and fennel. Stir a couple of times per day. Reserve marinade
liquid and vegetables.

Cook salt pork or bacon and reserve. Scrape marinade off rabbit
and dredge in flour, knocking off excess. Heat oil in a casserole
and brown rabbit on all sides. Remove to a side dish. Saute veggies
from marinade briefly in the fat. Remove and strain off fat.

Drain excess fat from casserole. Add rabbit, veggies, marinade liquid and
pork/bacon back to casserole. Cover rabbit with lemon, and pour in enough
stock to just cover rabbit. Bring to a simmer and then move to a 325 F.
oven and bake for 1 to 1 1/2 hours for domestic rabbit. You may need 2 or
more hours for wild rabbit. Turn rabbit occasionally. You want the rabbit
very tender, but not yet falling off the bone.

To serve, remove rabbit to platter. Skim fat from sauce and discard.
Lightly coat the rabbit with sauce and move the rest to a serving bowl.
Serve with a simple accompaniment such as rice or mashed potatoes or
dumplings, green beans or broccoli, and bread.


Fried Rabbit



2 young rabbits, washed and dressed
2 beaten egg yokes
3 cups of milk
1 1/4 cups of flour
1 teaspoon of salt
1/2 cup 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.


Auntie Ellen's Rabbit Stew

1 1/2 pounds rabbit meat, off the bone
flour
2 tablespoons olive oil
2 medium onions, peeled and sliced
1 stick of celery, chopped
2 tablespoons balsamic vinegar
5 fl oz game or chicken stock
5 fl oz red wine
a handful of seedless raisins
2 tablespoons pine kernels

Cut the rabbit meat into large chunks and dust with flour. The easiest way
to do this is to put the meat in a plastic bag, add the flour and shake.
Heat the oil in a pan and fry quickly, over high heat, till golden at the
edges. Transfer to a deep, ovenproof casserole.

Add the onions to the frying pan, with a little more oil if needed, and
fry till soft and golden. Add the celery and continue to cook for 2
minutes, then add the vinegar, stock and wine. Bring to the boil, add the
fruit and nuts and scrape the bottom of the pan to dislodge any delicious
crusty bits into the sauce. Season with salt and black pepper and pour
over the rabbit.

Place in a preheated oven at 375 and cook for 30-40 minutes till the sauce
has reduced a little.



Granny's Rabbit Stew

1 rabbit cut into pieces
flour

salt and pepper
2 1/2 Tbsp. butter
7 cups boiling water
1 tsp. thyme
1 cup corn
3 potatoes, cubed
1/4 tsp. cayenne
3 medium onions, sliced
2 cups 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.


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