This is a few good ones I got from Paws...back when Paws loved us....
Check out the Recipe box for a few other goodun's! ;D
A Trilogy of Rabbit Recipes
Bunny Brunswick Stew
4 large rabbit
14 large potatoes peeled and cubed
16 large tomatoes, skinned
24 dozen, half peck roasting ears kernels removed
4 measures of butter the size of a chicken egg
salt and pepper
Boil 4 large rabbit in water to cover.
Add to the meat a generous supply of tomatoes and potatoes.
When done add 2 dozen ears of corn.
Remove the meat, cut into small pieces (Chinese style) and return to the fire.
Cook until very tender and thick.
Season with butter salt and pepper.
Serves about 30
Crock Pot Roast Rabbit by Paws
2 rabbits cut into six pieces each, Fit these into your crock pot
2 Tablespoons flour
2 Tablespoons olive oil
1 medium diced onion
2 medium carrots sliced thin
1 package. Hidden Valley Ranch Dressing mix
1 package brown gravy mix
1 package Italian Dressing mix
1- 2 cups water as required
Coat the meat with the flour lightly and brown off in hot oil in a heavy skillet until nice and crusty brown on all sides. Place the meat into the crock pot. Combine the packaged seasoning mixes well and sprinkle over the meat. Add the vegetables and about half of the water. Cook on low for 6-7 hours adding more water as required.
Serves about 5
Chicken Fried Rabbit Paws Style
1 large rabbit cut into six pieces.
2 cups low fat buttermilk
1 cup AP flour
2 beaten eggs
1 teaspoon garlic powder
1 teaspoon onion powder
1 to 2 cups canola oil (approximate)
salt and pepper to taste
Set the cut parts in a bowl and cover with the buttermilk. Make sure the entire surface of the meat is coated. Set in the fridge for 8 to 24 hours. Ina cast iron skillet of 10 to 12 inches (large enough to hold all the meat), add the oil to 1/3 the height of the skillet. Over medium heat raise the temperature of the oil to 350 degrees. Shake off the excess buttermilk and season the meat with the spices less the salt. Dredge each piece in the flour, shake off the excess, then the egg mixture, shake off the excess and then the flour again and shake off the excess. Place the pieces into the skillet arranging so that the thickest parts are in the hottest part of the pan. Cover and allow to cook 8 minutes then turn and repeat. Begin turning every couple of minutes until an internal temperature of 160 degrees is achieved in the thickest part of one of the thighs. When done remove to drain and rest on a wire rack. Add salt while still hot.
Serves 2