YUMMY RABBIT CASSEROLE
2 cups each carrot, onion, celery
1/2 cup butter
1 canister stove top stuffing (chicken flavor)
3 cups cooked, shredded chicken
1/2 cup flour
20oz. chicken stock
2 cups milk
1 tsp. fresh rosemary
1 cup shredded cheddar cheese
1 tsp. each salt, pepper, poultry seasoning
In a large stockpot over med.-hi heat melt butter add carrots, celery and onion cook until tender (about 25 min.) reduce heat to med.-low Add flour, stir constantly for 2 min. Add stock and milk. Bring to a boil. Stirring constantly until it thickens. Add stove top, chicken, rosemary, seasonings and stir to coat. Spoon into 2 casserole dishes. Bake at 350 for 30 min. remove and add cheese, bake for 5 more min. This recipe make two casseroles one to eat that night and one to freeze or give to a friend!
RABBIT CHILI
Skin, clean and cut into pieces:
1 med. sized rabbit
Brown the pieces in large skillet in:
2 tablespoons of olive oil.
With:
1 clove of garlic; pressed
Add:
1 cup of hot water or light chicken broth or vegetable stock
1/2 tsp. salt
1/2 tsp. pepper
1 6oz. can of tomato paste
1 tsp. chili powder
2 cups kidney beans
Cover and simmer gently about 2 hours. Before serving, sprinkle with 2 tablespoons of grated cheese.
Place under broiler until cheese is golden brown.
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OVEN BARBECUED RABBIT
2 to 3 lb. fryer rabbit
1 1/2 tsp. salt
1/4 tsp. pepper
3/4 cup barbecue sauce
1/2 cup water
Season moist pieces of rabbit with the salt and pepper. Place in a shallow baking pan and brush generously with barbecue sauce. Pour water in pan, cover and bake at 350O for about 45 minutes. Turn pieces and brush again with the barbecue sauce. Bake uncovered for an additional 20 to 30 minutes until browned and tender, brushing again with sauce to keep surface moist. Serves 4 to 6.
RABBIT STEW
1 rabbit, jointed
flour with salt & pepper added to your taste
2 tbs. butter
1 cup (1/2 pint) beef stock
1 cup (1/2 pint) ale or stout
1/2 teacup (?!) ketchup
nutmeg to taste
lemon peel
1 onion stuck with 1 or 2 cloves
Set oven to 350 F (180 C). Wash and dry the joints. Roll them in flour and fry in the butter until brown. Add the stock, ale, ketchup, lemon peel and onion. Sprinkle some nutmeg over all. Cook 1-2 hours, according to the age of the rabbit. Alternatively this could be simmered on top of the stove for a similar time. Serves 4.
MEXICAN RABBIT
1 Rabbit, disjointed
2 c Corn
1 ts Parsley
10 oz Can tomatoes
1 ts Rosemary
1 c Minced black olives
1 ts Thyme
2 ts 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 degrees for 40 minutes or until set. 6 servings
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