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Country Discussion Topics
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Rabbit recipes?
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Dwayne W PA    Posted 02-06-2005 at 19:16:24       [Reply]  [No Email]
Anybody got a "different" one?..(my uncle,half Indian)always had us boil'n up quick,flour 'n frying, which is great..but jes looking fer sump'n diff.(During deer season,the uncle cooks up the deer liver as we bring it in) about some GOOD eat'n!...anywho,got 6 nice wabbits the past two days and looking fer some ways ta do em up.

RayP(MI)    Posted 02-07-2005 at 17:40:22       [Reply]  [No Email]
We raise rabbits, and son wanted to serve rabbit at his graduation party. Mom took 'bout three old tough ones, pressure cooked the meat off the bones, then crock potted with BBQ sauce overnight. Was fine eating!

KellyGa    Posted 02-07-2005 at 08:45:51       [Reply]  [No Email]

Nope, no eating the pet here, lol. (Tyler, Shelbys Flemish Giant) He is about 14 pounds now.

Wisereader    Posted 02-07-2005 at 07:23:40       [Reply]  [No Email]

1 rabbit, dressed
1 qt. vinegar
2 lg. onions, sliced
1 tbsp. salt
1 tbsp. pepper
1 tbsp. mustard seed
4 whole cloves
2 bay leaves
1/4 c. flour
1/2 c. fat
1 c. hot water
1 tbsp. sugar

Wash the rabbit and cut into serving pieces. Make a marinade of the vinegar, onions and seasonings, and cover the meat with it. Let stand in a cold place for 3 days, turning the meat several times each day. Remove the meat and dry thoroughly, then dredge with flour and brown in fat on all sides. Strain the vinegar mixture, dilute with the hot water, add sugar and pour over the rabbit meat in a large pot. Bring to a boil, cover and simmer for 1 hour, or until the meat is tender. Remove the meat to a large platter. Strain the vinegar gravy and thicken with a couple tablespoons of flour. Pour over the meat.

Mmmmmmmmm, wishin' there were still some bunnies around here. Coyote's have taken every single one.

Ohio-Bob    Posted 02-06-2005 at 19:28:18       [Reply]  [No Email]
fry a # of bacon, remove the bacon, flower and brown the rabbit in the grease, then put the meat in a dish, with bacon strips over the top, put in oven, and bake till done, remove bacon and eat latter, try it you will like it

Dwayne W PA    Posted 02-06-2005 at 19:32:19       [Reply]  [No Email]
Sounds like the plan Bob...thanks!,I did here something bout bacon grease before..gonna try that.

grandma    Posted 02-06-2005 at 19:40:57       [Reply]  [No Email]
Back in 1942, (can you hear my grand voice ringing out.) we,well just my husband, was in the army. While he was gone I stayed with his mother,(thats another story)she raised rabbits, oh they were so good. she just fried them up in what ever grease she had handy.

Dwayne W PA    Posted 02-06-2005 at 19:51:03       [Reply]  [No Email]
You purty much sound and remind me of my uncles mother...Mazie Shannon ...Indian all the way..We spent many day's(as a young kid) in her home.She actually chewed tabbaco..could hit that tin can from a good distance!

~Lenore    Posted 02-06-2005 at 20:02:00       [Reply]  [No Email]
I cut them up in pieces sorta like I would a chicken, salt and pepper them real good.
Then I saute' them in a little canola oil till they are lightly browned.
I pour off the extra oil and add some water or
canned chicken stock and gently cook
till they are almost falling off the bone.
Then set them aside and keep them warm,
add some more stock if needed and cook some dumplings in it.
Put the rabbit back in the pot
warm it all up, serve and enjoy.

sdg    Posted 02-07-2005 at 04:33:26       [Reply]  [No Email]
I have a couple of recipes, what exactly are you looking for?

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