RABBIT ALMANDINE

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Ingredients:

1 dressed rabbit cut in pieces
1/3 cup flour
1/4 cup oil
1 1/2 tsp. salt
1 tsp. pepper
1 cup chicken stock
1/2 tsp. rosemary
1 tsp. lemon rind
1 med. onion, cut into rings
1/4 cup water
1/2 cup sour cream
Water
1/4 cup toasted slivered almonds

Directions:

Coat rabbit pieces with flour (reserve remaining flour). Brown in heavy hot skillet, sprinkle with salt and pepper. Pour chicken stock with rosemary, lemon rind, and onion over rabbit. Simmer 45 minutes. Remove rabbit pieces to warmed platter. Combine reserved flour with water and stir into broth until sauce is thick. Stir in sour cream and almonds; pour over rabbit.

SWEET-SOUR RABBIT

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Ingredients:

Rabbit (2 1/2 lbs.), ready to cook
2 tbsp. cooking fat or oil
1 cup pineapple juice
1/4 cup vinegar
1/2 tsp. salt
1 cup pineapple pieces
1 med. green pepper, thin half slices
1 1/2 tbsp. cornstarch
1/4 cup sugar
1/2 cup water
Flour, salt, and pepper

Directions:

Cut rabbit into serving pieces. Roll in mixture of flour, salt, and pepper. Heat fat or oil in a heavy pan; brown rabbit pieces on all sides over moderate heat. Add pineapple juice, vinegar, and salt. Cover pan; cook over low heat 40 minutes or until meat is tender. Add pineapple and green pepper; cook a few minutes longer. Mix cornstarch and sugar and stir into water. Stir this mixture gradually into liquid in pan and cook slowly about 5 minutes. Serves 6.

RABBIT WITH CREAMY WINE SAUCE

Ingredients:

1 rabbit (1 1/2 to 2 lbs.)
2 slices bacon
1 cup bias-sliced celery
1 med. onion, sliced
2 cloves garlic, minced
1/2 cup dry white wine
1/2 cup chicken broth
1 tsp. dried oregano, crushed
1/4 tsp. dried marjoram, crushed
1 bay leaf
1/2 cup whipping cream
2 tbsp. snipped parsley

Directions:

Cut across rabbit just below the front legs. Cut across rabbit just above the back legs. Cut through backbone to halve the pieces with front and back legs attached. You should have 5 pieces. Rinse rabbit; pat dry.

In a 10-inch skillet cook the bacon until crisp and brown. Remove, drain on paper towels, reserving pan drippings in skillet. Crumble bacon and set aside.

Cook rabbit in pan drippings for 10 minutes, turning after 5 minutes to brown evenly. Remove rabbit, reserving drippings.

Cook celery, onion, and garlic in pan drippings until tender. Slowly add the wine, chicken broth, oregano, marjoram, and bay leaf. Bring to boiling, scraping up the bacon bits. Add the rabbit. Reduce heat; cover and simmer about 45 minutes or until rabbit is tender and easily pierced with a fork. Turn rabbit once during cooking. Transfer rabbit and vegetables to a platter and keep warm.

Measure pan juices; reserve 3/4 cup and return it to skillet. Add cream. Bring to boiling and reduce heat to medium. Cook and stir about 6 minutes or until the cream thickens slightly. Pour thickened sauce over the braised rabbit. Sprinkle rabbit with the crumbled bacon and parsley.

HASENPFEFFER

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Ingredients:

2 (2 lb. each) ready-to-cook wild rabbits
or 1 (5-6 lb.) domestic rabbit
1 cup water
2 cups dry red wine
1/2 tsp. thyme leaves
2 cups sliced onions
2 bay leaves
1 tbsp. pickling spice
1/2 tsp. coarsely ground pepper
1/2 tsp. salt
3/4 cup all-purpose flour
6 bacon slices
1 tsp. sugar

Directions:

Day before serving: In a large bowl, pour 1 cup water and 2 cups dry red wine over rabbit pieces. Add next 6 ingredients. Cover and refrigerate overnight, turning pieces occasionally. About 3 hrs. before serving:

In 12-inch skillet over medium heat, fry bacon until crisp; drain on paper towels; reserve drippings in skillet.
Meanwhile, remove rabbit pieces from wine mixture; reserve mixture. Pat pieces dry with paper towels. On waxed paper, coat rabbit pieces with flour. Reserve remaining flour for gravy. Over med. heat, in hot bacon drippings, cook a few pieces of rabbit at a time. Brown on all sides and remove to platter as they brown. Pour remaining drippings from skilled and return rabbit to skillet.
Crumble bacon over rabbit. Strain wine mixture, discarding seasonings; stir in sugar; pour over rabbit and heat to boiling. Reduce heat to low; cover and simmer 2 hours or until rabbit is fork-tender.
Remove rabbit to warm platter. Stir in remaining flour to make gravy. Stir well and add water as needed. Continue cooking gravy a few minutes, stirring until smooth; serve over rabbit. Makes 6 servings.

Fricassee of Rabbit

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Ingredients:

6 lb Rabbit [skinned & cut up]
4 Egg yolks [beaten]
2 c Bread crumbs
1/8 ts Mace
1/8 ts Nutmeg
1/4 c Olive oil
2 c Brown gravy
1 c Red wine
1/2 lb Fresh mushrooms, sliced
Salt to taste
2 tb Butter
2 tb Flour

Directions:

Rub the rabbit pieces with the egg yolks and roll in bread crumbs to which you have added the mace and nutmeg. Fry in butter or oil in a black frying pan or Dutch oven until well browned. Add the remaining ingredients except the flour and butter and stir until thick. Cover and simmer until tender.

Make a roux by mixing the butter and the flour over low heat and use to thicken the meat juices to desired consistancy for a gravy.

Herb Roasted Rabbit and Potatoes

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Ingredients:

4 lb Rabbit [cut into 8 pieces, rinsed & patted dry]
8 md Red potatoes [quartered]
24 lg Cloves garlic
6 tb Olive oil
4 oz Slab bacon, [rind removed & cut into 1″ cubes]
6 tb Fresh rosemary leaves OR 2 tb Dried rosemary
2 ts Coarsely ground black pepper
Coarse salt, to taste (optional)
6 Sprigs rosemary, for garnish

Directions:

Preheat the oven to 400 degrees Place the potatoes and garlic cloves in a large shallow roasting pan. Sprinkle with 1 tablespoon of the olive oil, and toss to coat. Bake for 30 minutes.

While the potatoes and garlic are roasting, combine the bacon and 2 tablespoons of the oil in a large skillet, and place over low heat. Cook just until the bacon begins to wilt. Then remove the bacon with a slotted spoon, and set it aside.

Saute the rabbit, in batches if necessary, in the skillet, setting the pieces aside as they are browned. Reserve 2 tablespoons of the pan drippings.

Remove the roasting pan from the oven, and reduce the heat to 350 degrees.

Add the rabbit, rosemary, pepper, coarse salt, reserved pan drippings, and remaining 3 tablespoons oil to the roasting pan with the potatoes and garlic. Toss thoroughly, and return the pan to the oven. Bake for 20 minutes.

Sprinkle the reserved bacon over the top, and bake until the meat is tender and the vegetables are golden, another 20 minutes.

Arrange the mixture on a warmed platter, and garnish with the rosemary sprigs.

Wildliferecipes.net for more wild game recipes – Cooking seasonings – Hometown provisions

Woodcock Almandine

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Ingredients:

6 woodcock split down back
1/4 cup flour
Salt and pepper
4 tbsp. butter
1/2 cup white table wine
2 tbsp. lemon juice
1/4 cup blanched, sliced almonds

Directions:

Dust birds in flour seasoned with salt and pepper. Melt butter in a heavy skillet or electric frying pan and saute birds until nicely browned. Add wine and lemon juice. Cover and continue cooking slowly for 15-20 minutes. Add almonds and cook for 5-10 minutes longer or until birds are fork tender. (Allow 2 woodcock per serving.)

Woodcock in wine

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Ingredients:

4 woodcocks
1 small cup of butter
2 onions
1 tablespoon of flour
1/2 small cup of red wine
4-5 ripe tomatoes
salt and pepper
3-4 slices of bread
extra butter for frying the bread

Directions:

Prepare the woodcocks, salt and pepper them, and secure the beaks between two legs (this is the most impressive presentation). Melt half the butter in a pan and when hot, fry the woodcocks. Remove from the pan and place in a saucepan. To the butter in the frying pan, add the finely chopped onion and sauté.

Next, add the flour and stir with a wooden spoon until golden. Add the wine; when it comes to a boil remove the pan from the heat and pour the contents into the saucepan containing the woodcocks. Add half a cup of water, return the saucepan to the cooker and simmer for another half hour. Finely chop the livers and sauté in the remaining butter. Add crushed tomatoes, salt and pepper, and cook the sauce for 20 minutes. Pour the sauce into the saucepan and allow the dish to cook a few more minutes.

Serve the woodcocks on a platter, garnished with bite-sized pieces of bread that have been fried in butter, and pour the sauce over.

Roast Woodcock – Method 1

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Ingredients:

1 Woodcock
Fat bacon
3 sl White bread; crusts removed
1/2 oz Foie gras
S&p
1 pn Grated nutmeg
1 ts Cognac or Armagnac
8 Grapes; peeled, seeded

Directions:

Pluck the woodcock but do not gut it. Truss it, bard it with fat bacon, and spit-roast it over or next to a hot fire for 18-20 min. Remove the entrails and discard all but the intestines.

Meanwhile, fry the bread in the dripping pan or else separately in butter.

Mince the intestines with foie gras and season this with salt, pepper, nutmeg, and brandy. Spread 2 of the slices of bread, halved, with this mixture and sprinkle a little more pepper over. Gratiner this in a very hot oven for a few minutes.

Serve the woodcock atop the third piece of fried bread, with the 4 half-slices of bread around. Garnish with grapes and serve.

Roast Woodcock – Method 2

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Ingredients:

4 Woodcock
Salt; to taste
Freshly-ground black pepper; to taste
4 tb Butter
4 pn Dried marjoram or thyme; (generous pinches)
4 sl Bacon

Directions:

Sprinkle birds inside and out with salt and pepper. Put 1 tablespoon butter with 1 pinch of herb in each cavity. Wrap each breast with bacon and tie it on. Put on a rack in a roaster and roast at 400 degrees, basting frequently with melted butter, until tender. If they are plump birds, it should take 20 to 25 minutes.

This recipe yields 1 serving.

Braised Woodcock

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Ingredients:

4 Woodcock
Salt and pepper
4 sl Bacon
1/4 c Butter; melted
1 tb Parsley; chopped
4 sl Toast; buttered

Directions:
Sprinkle woodcocks inside and out with salt and pepper. Wrap weach with a slice of bacon and fasten with string or a wooden pick. Place woodcocks in broiler pan about 6 inches from heat. Broil 8 to 10 minutes on each side, or until tender, basting frequently with butter. Remove string or wooden pick. Sprinkle with parsley. Serve on buttered toast.

This recipe yields 2 servings

Wildliferecipes.net for more wild game recipes – Cooking seasonings – Hometown provisions