Rabbits and hare
Hares, on the other hand, are, well, a whole different animal. Hares are mostly known in America as jackrabbits,although those blessed with snowy weather get snowshoe hares as well. Hares arelarge, up to 12 pounds in some cases, and one will serve four easily. Hares arealso dark meat; they look more like beef than chicken. Go figure. Andfinally, hares live longer and so tend to be tougher. They are best served braised.
brine your rabbits before frying.A simple brine of 1/4 cup kosher salt to 4 cups water will do ó the rabbit isgoing to get plenty of seasoning later. Submerge your bunny in this brine forup to 12 hours. This process keeps them moist.
- 2 to 4 cottontails,
- 2 cups buttermilk
- 2 tablespoons Italian seasoning, or mix together 1 1/2 teaspoonsoregano, 1 1/2 teaspoons thyme and 1 tablespoon dried parsley
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 2 teaspoons cayenne, or to taste
1. Let the oil heatuntil it is about 325įF; this is the point where a sprinkle of flour willimmediately sizzle. When the oil is hot, pour the flour and salt into aplastic bag and shake tocombine. Put a few pieces of rabbit into the bag andshake to get it coated in flour.
2. Set the coatedrabbit pieces in one layer in the hot oil so they donít touch. Fry for about 8to 12 minutes. Fry gently ó you want a steady sizzle, but nothing raging, andyou definitely donít want the rabbit to just sit in oil. You might need toadjust the heat. Turn the rabbit pieces and fry for another 10 minutes orso, until they are golden brown. The forelegs will come out first, followed bythe loin, and the hind legs will come out last. You will probably need tofry in batches, so just leave the uncooked rabbit pieces in the colander untilyou are ready to flour them up and fry them. Donít let the floured pieces sit.
3. When the rabbit isgood and fried, let them rest on a rack set over a paper towel to drain awayany excess oil. If you are cooking in batches, set this in a warm oven.
Braised Rabbit with Mushroom Sauce
- 1 1/2 cups flour
- 1 heaping teaspoon salt
- About 2 cups vegetable oil
- Mix the buttermilk with the all the spices except the teaspoon of salt and the flour. Coat the rabbit with the mixture and set in a covered container overnight, or at least 8 hours.
- When you are ready to fry, pour the oil into a large pan ó a big cast iron frying pan is ideal ó to a depth of about an inch. The general idea is you want the oil to come halfway up the side of the rabbit. Set the heat to medium-high.
- Meanwhile, take the rabbit out of the buttermilk and let it drain in a colander. Donít shake off the buttermilk or anything, just leave it there.
- 1/4cup all-purpose flour
- 1teaspoon salt
- 1/2teaspoon ground black pepper
- 1/4teaspoon garlic powder
- 3tablespoons vegetable oil
- 1 (3pound) dressed rabbit, cut up
- 1(10.75 ounce) can condensed cream of mushroom soup
1. Combine flour,salt, pepper, and garlic powder in a bowl, and set aside. Heat the oil in alarge skillet over medium heat. Coat each piece of rabbit with the seasonedflour mixture, and cook in the hot oil for 3 to 5 minutes per side, until therabbit pieces are golden brown. Remove the rabbit from the skillet and setaside.
2. Preheat an oven to325 degrees F (165 degrees C).
3. Mix together themushroom soup, mushrooms, garlic, Italian seasoning, and water in a saucepan;bring to a boil over medium heat.
4. Place the brownedrabbit pieces in a large roasting pan or Dutch oven with a lid, and cover therabbit with the carrots and potatoes. Pour the mushroom sauce over the rabbit,carrots, and potatoes, cover, and bake in the preheated oven for 1 1/2 hours,until the rabbit and vegetables are tender and the sauce is bubbling.
- 1 (8ounce) can sliced mushrooms, drained
- 2cloves garlic, minced
- 1teaspoon Italian seasoning
- 1 cupwater
- 1 1/2cups baby carrots
- 6potatoes, peeled and cut into 3/4 inch chunks
- Add all ingredients tolist
1 rabbit, cut into serving pieces
~ 2 tbsp bacon fat or butter
~ 1 medium onion, sliced
~ 1 qt. (32 oz.) sauerkraut
Melt the fat in a large skillet. Add the rabbit and brown on all sides.
Add the onion slices and fry until they are soft.
Add the sauerkraut and stir together.
Cover, reduce heat and simmer 3 Ė 4 hours.
If desired, remove the rabbit and debone then add back to the skillet.
2 rabbits cut into pieces
~ 5 tbsp butter
~ 1 medium onion, chopped
~ 1 1/2 cups heavy cream
~ 1/3 cup vinegar
~ salt and pepper to taste
~ 1/2 tsp thyme
In a Dutch oven melt 3 Tbsp butter and brown the rabbit pieces. Remove and set aside.
Add remaining 2 Tbsp butter and saute onion till clear. Return rabbit to pan.
Mix remaining ingredients and pour half of this over rabbit. Cover and simmer over very low heat for 1 hour.
Skim off fat and add remaining cream mixture. Heat gently for 10 minutes until sauce thickens.
Deep Fried SnowshoeHare Sandwich
boneless, skinless hare meat, keep in large pieces if possible
~ Bisquick or complete pancake mix
~ finely crushed Triscuit crackers
~ canola oil
~ 1/2 cup mayo
~ 1/8 tsp garlic powder
~ 1/2 tsp Mrs. Dash
~ shredded lettuce
Pound meat well to tenderize and flatten
Make a thick batter of Bisquick or pancake mix and beer.
Dip meat in the batter and coat well. Place on baking dish, cover and refrigerate overnight.
Roll the cold meat in crushed crackers. Coat evenly.
Deep fry at 365 degrees until golden brown. Remove and drain on paper towels.
While meat is cooking, mix the mayo, garlic powder and Mrs. Dash together in a bowl.
Pile the meat on hoagie rolls or buns. Top with the mayo and lettuce.
Fried Rabbit &Gravy
rabbit, cut into serving pieces
~ 1/3 cup all-purpose flour
~ 1/2 tsp salt
~ 1/8 tsp black pepper
~ 1/8 tsp cayenne pepper
~ vegetable oil for frying
~ 3 tbsp all-purpose flour
~ 1 1/2 cup milk or chicken broth
~ salt and pepper
~ brown bouquet sauce
In large plastic food-storage bag, combine 1/3 cup flour, salt, black pepper and cayenne pepper. Shake to mix.
Add rabbit pieces. Shake to coat.
In large skillet, heat 1/4 inch of oil over medium-high heat until hot.
Add coated meat and brown on all sides.
Reduce heat and cover tightly. Cook over very low heat until tender, about 20-25 minutes. Turn pieces once.
Remove cover and cook 5 minutes longer to crisp.
Transfer meat to plate lined with paper towels and set aside to keep warm.
Discard all but 3 tablespoons of the oil.
Over medium heat, stir 3 tbsp flour into reserved oil. Blend in milk or broth. Cook over medium heat, stirring constantly, until thick and bubbly. Add salt, pepper and brown bouquet sauce to taste.
~ 1 onion, sliced
~ 1 slice bacon, cut in strips
~ 1 teaspoon salt
~ dash pepper
~ all-purpose flour
~ biscuit dough
Clean the rabbits, removing all hair and fat. Cut into serving pieces.
Place the rabbits in a large stock pot and cover with water. Bring to a boil.
Add the onions, bacon, salt, and pepper. Cover tightly and simmer until tender.
Remove the rabbits from the broth and place in a baking dish.
Thicken the broth with flour, using 2 tablespoons for each cup of liquid. Pourthe thickened broth over the rabbits.
Prepare the biscuit dough and pat into a 1/4 inch thick sheet.
Place the dough over the baking dish, cutting slits to allow the steam toescape.
Bake in a 450 degree oven for 30 minutes.