July 19 / 09
I am no longer selling rabbits for use in these recipes… However, I am keeping this page active as a kind of cookbook page for myself and anyone else who would like to view it !!
Recipes :
Contact us via email to add your family favorite : therabbitwrangler@cableone.net
If there is a problem with a recipe or a comment you’d like to make : )
Please note: Most rabbit sold in stores are young fryer rabbits. Rabbits older than 12 weeks are called roasters, older than a year or wild rabbit, can be more challenging, look for stewer rabbit recipes below! Rabbits any age are good eating…. Use your best judgment when choosing or using rabbit. look for freshly frozen rabbit, marked with a date of freshness. Do not store a rabbit longer than a year if cryo-sealed. Look for freezer burnt spots and trim off while frozen, its easier to shave off then : ) Do not thaw and refreeze a whole rabbit. This can damage the delicate texture of the meat.
Italian, Red Wine Poached Rabbit
** Time intensive ** But Sooooo good : )
(1) 2.5 – 3 pound Rabbit Wrangler Fryer Rabbit
(1) bottle of your favorite sweet red wine
1 Tbsp granulated garlic
(1) spring, about 5 inches long, of Rosemary – FRESH, more if favored
1.5 – 2 tsp black pepper, more if needed
.5 - 1 tsp white pepper, more if needed
1 tsp Oregano, more if needed
2 cups of chicken stock or water, add more during cooking to keep sauce thin until meat is cooked
A generous amount of Olive oil to braise rabbit in a heavy skillet
salt to taste
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In a large, heavy skillet add enough olive oil to generously oil pan. Bring to a medium heat without smoking. Lay out cut up rabbit, do not pile, single layer only. Sear meat until medium brown on edges, darker if wanted. Add wine and spices / seasonings, water or Chicken stock. Reduce heat until a low boil /moderate simmer. Rabbit will be done when meat separates (like cooked Salmon) and falls from the bone. Add more liquid until rabbit is cooked. Remove the meat from the bone and keep warm in a covered pan in the oven at lowest setting with a bit of pan juice. Reduce remaining liquid until syrupy, if needed. Taste sauce, if needed add more spices / seasonings to taste. Add back meat, be aware to warm through, but not further cook as it may become tough.
Serve over pasta of your choice ! Orchetta is fun and unusual! Serve with the same red white used in the sauce or a complementary choice !
Bon Appetito !
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Here it is !! The Curry Recipe 
Offered by the Rabbit wranglers at the Farmer’s Market, Downtown Boise,ID .. May 17th, 2008 !
Sweet Curried Rabbit recipe!
Created by Christopher Mucke …. AKA a Rabbit Wrangler !!
You will want a large, 2.75 + pounder for this recipe… it is SO good!
(1) can light or regular curry coconut milk, can be found on the ethnic aisle at WinCo or other grocers
Fill the coconut milk’s can with cow’s milk, your choice on %
(1) Tbls mild curry , your choice, we used “Private Selection Mild Curry Powder” , it is yellow in color…
(1) tsp Sweet basil (dried), a little more if you like Basil
(1) tsp garlic powder, a little more is OK
(1) tsp ground Saigon cinnamon ( regular cinnamon is less intense, but will do)
(1/2) tsp ground Ginger ,more if favored
(1/2) tsp Garam Marsala , on the ethnic aisle… , start with this amount and add if needed at the table
(1) tsp granulated or turbinado sugar , granular is OK
(1/8 – 1/4) tsp of Cayenne Pepper, more,less or omit if you prefer it “cooler”
(1/2) of 1 block of the 4 block Golden Curry block… Might sound confusing, but it is very little.
(1/4) cup cornstarch to thicken
(2-3 whole ) Rabbit Wrangler Rabbits – de-boned and cut into 1×1 sized chunks
2 or 3 dried , sugared pineapple rings, found in the bulk foods item at WinCo or other grocers
To reduce calories, use whole milk in place of the coconut milk and chicken broth in place of the cow’s milk….. but then its not curry!
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De-bone a whole rabbit , much like you would a whole chicken. Be careful not to cut into the bones, they are thin. Use a very sharp knife… its easier.
Cut the rabbit meat into roughly, 1 inch by 1 inch chunks… larger if you prefer.
Assemble the sauce adding all ingredients to a large skillet that has some head room. Add all sauce ingredients to saute or large skillet. Bring to a mild boil then back off to a light simmer. Add the Rabbit Wrangler rabbit chunks to the cooked sauce. Lightly simmer for a minimum of 45 minutes, more if you prefer exceptionally tender pieces. There will not be any shrinkage of the pieces. I have simmered for as long as 1 hour 15 minutes at the market, it was not tough!!
Serves 5 adults if served over Basmati or Sushi rice. If wanted, add a Frozen,standard mixed vegetable mix.. Peas and carrots, maybe a little white or sweet yellow onion to the mix as well! We did not at the market in trying to keep things simple.
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Samples Offered at the Market, Saturday – May 10, 2008 !
An easy recipe that will take a little prep time.. but is WELL worth the effort…
Rabbit Nuggets !
Who doesn’t enjoy the nuggets for lunch or dinner! Easy to make, self contained and can be flavored with any number of coating / sauce combination’s ! Here’s how to make some healthy Rabbit Wrangler fryer rabbit nuggets : )
Bon Appetite !
Thaw, until almost completely thawed, a 2 pound ( approximately ) The Rabbit Wranglers fryer Rabbit. Remove all meat from the bones and cut into 1.5 – 2 inch cubes. Be careful not to cut into the bones, they can be soft. Perfect cubes are not necessary, consistent size is.
Ingredients:
(1) 2 – 2.5 pound The Rabbit Wrangler fryer rabbit, partially thawed
(1) package of your favorite Shake and Bake seasoned coating mix, seasoned bread crumbs will also work if you do not have or prefer not to use Shake and Bake.
(1) cup of finely grated Parmesan cheese
(1 – 2) cups water or milk
(1 – 2) cups of Olive oil or your favored oil
How to :
Dip chunks of Rabbit chunks into the milk or water, then lightly in the Parmesan cheese mix, then into the bowl of Shake and Bake, press firmly to adhere all the coating mix. Finish all the Rabbit chunks while the oil heats to a medium – Medium high heat. DO NOT let it smoke, that is too hot. Know the oil you are using….
Without crowding the pan, carefully add the rabbit chunks to the heated oil, cook approximately 1 minute, TURN and cook another minute. Color needs to be medium brown for the rabbit to be cooked. It should be white without any pink color to it for it to be done. Feel free to dip into your favorite sipping sauce, but it is not necessary.
*** These can be baked on a lightly oiled baking sheet for approximately 15 – 18 minutes in a preheated 375′ oven. Check by breaking a nugget open, it needs to separate easily and be completely white in color.
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The most common herbs in rabbit cookery are sage, oregano,sweet basil, thyme, rosemary, bay and cumin. But you can venture into using other spices and herbs, as I have done.
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Hawaiian Sweet and Sour Rabbit !
Preheat oven to 350′
2.5 – 3 lb The Rabbit Wrangler rabbit
1/2 tsp. salt, kosher or sea salt are preferred
1/2 tsp. Black Pepper, fresh ground is best
1/2 cup olive oil
(1) 20 oz. can pineapple chunks
(1) 11 oz. can mandarin orange slices
2 Tbls Brown sugar
1/4 Tbls apple cider vinegar
1/2 of a fresh green pepper, cut into slices or large dice
4 Tbls horseradish (less if you do not like a nice warm “heat”)
1/2 tsp. dry mustard
Salt and Pepper the rabbit, set aside. In a large skillet, heat the oil and brown to a medium brown your Rabbit wrangler rabbit. It will take about 10 – 12 minutes on each side.
Place the rabbit in a baking dish. Drain off the liquid from the pineapple and reserve in a small bowl. Drain the mandarin oranges, reserving into the bowl of pineapple liquid.
Cover the rabbit with roughly 1/3 of the pineapple and mandarin orange slices. Place green peppers on to of the fruit.
Add the Apple cider vinegar and brown sugar to the reserved pineapple and mandarin orange liquid. Mix and slowly pour over the fruit / peppers on the rabbit.
Bake at 350′ for 30 minutes, covered with foil. In the mean time, puree the remaining pineapple and mandarin orange slices in a food processor, add the horseradish and dry mustard. Mix well. When 30 minutes are up, pour your puree over the rabbit. Uncover and Bake an additional 30 minutes. Rabbit will be pull apart tender and ready to pur over your favorite rice!
Serves 4 – 6 hearty eaters.
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Rabbit Enchilada’s : Courtesy of The Rabbit Wrangler’s – * A favorite recipe !
Bake @ 375′ for approx 40 – 45 mins.
(1) Whole Rabbit Wrangler Rabbit , any size, depending on family or party size
1/2 pound of cheddar cheese , any brand
(1 – 2) Packages of Flour tortillas
(1-2) large can(s) of red or green enchilada sauce, your choice of brand and heat level
(1) can of black olives
1/2 pound of pork / elk / venison sausage, browned – your choice! * option, but it tastes great~
(1) small can or (2) whole green chilies, dice finely
(1-2) Pinches of Kosher Salt
Take a frozen or thawed Rabbit Wrangler rabbit ( any weight) and place it in a pot with a couple pinches of salt, with enough water to cover at least 3/4 of it, to cover is better. Bring the water to a boil and boil rabbit until the meat separates EASILY along the back or back legs. Roughly 25 – 30 mins. In a pressure cooker: About 15-20 mins.
When this happens, remove the rabbit from the water, put on a platter to cool enough to shred the meat off of the bone with your hands.
Put all the meat in a medium sized bowl, pour in enough enchilada sauce to just wet the meat. Let set (to marinade).
Brown the sausage, drain and set aside. Open the can of olives and the green chilies, drain and dice medium or small dice.
In a 13 x 9 x 2in pan, spray with PAM or cover with a film of olive oil or the oil you have available.
Pour in a thin layer of enchilada sauce. Double line the bottom of your pan with the flour tortillas. It’s OK to tear the tortillas to make a flat layer. Here’s where you get to choose… Easy or Classic Enchilada’s.
Easy: Layer like a Lasagna beginning with the flat Tortillas already in the pan, next is a thin layer of rabbit, then cheese, olives, green chilies, then a single layer of tortillas, and repeat until it is covered with a layer of tortilla’s. Pour the remaining enchilada sauce over the top, then sprinkle cheese on top. Olives if you like.
Classical way: Dredge tortillas in enchilada sauce that is in a pie pan. Place in cooking pan, down the middle of the tortilla, sprinkle rabbit, cheese, green chili’s, and a teaspoon of sauce. Roll with seam down. Begin a new enchilada. Fill in a single layer in your pan. Top with sauce, sprinkle cheese and olives if you like.
Bake until bubbly, the cheese will brown … that’s the good stuff. Time is approximate.
Serving suggestions, Spanish (Mexican) Rice, refried beans and french vanilla ice cream.
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Curry baked Rabbit – Courtesy of the Rabbit Wranglers : )
2.5 – 3 lb Rabbit Wrangler Rabbit
1/3 cup melted butter ( or margarine )
1/3 cup honey
2 Tbsp prepared mustard
1 tsp salt, kosher or sea salt preferred
1 tsp black or white pepper
1 tsp curry powder * a sprinkle of cayenne pepper over the top for these if you’re looking for some heat!
water , white wine or a cooking sherry as liquid.
Arrange rabbit, cut in: cubes without bones, half or section portions in a shallow glass baking dish. In a bowl mix all ingredients above, pour over your rabbit. It should cover at least 3/4 of the depth of the rabbit. Add water, white wine or cooking sherry, if needed to cover. Bake at 350′ for 1.25 hours, basting with the liquid frequently to keep top moist. Rabbit should be browned when finished. Pairs nicely with white or brown Basmati rice.
** Additions : chopped tart apple, raisins, thicken sauce with flour or corn starch, lemon juice, chicken broth as liquid, cook in olive oil – no butter, add crushed or powdered garlic, add Calcutta heat and/or Garam Marsala, add coconut milk – thinned or not…
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GLAZED SKILLET RABBIT
1 Rabbit cut into pieces
¼ C Salad Oil
¼ C mild-flavored honey
¼ tsp black pepper
1 ¼ C fresh lemon juice
¼ tsp paprika
½ tsp salt
½ tsp dry mustard
In a heavy skillet heat oil. Season rabbit with salt and pepper; brown rabbit on all sides. Cover and cook over medium heat for about 20 minutes. Combine remaining ingredients; pour over rabbit, turning meat to coat well. Continue to cook, uncovered for about 25 minutes. Turning rabbit pieces to glaze the meat.
**** HASENPFEFFER *****************************************************************
This is a traditional dish, however not one familiar to most U.S. “eaters”… You might try eating this at your local restaurant before trying this at home…. For those who have had it, you will enjoy this version !
3 pounds rabbit meat, cleaned and cut into pieces ½ tsp salt; 1/3 cup flour; ½ pound bacon, diced; ½ cup finely chopped shallots; 1 clove garlic, finely chopped; 1 cup dry red wine; 1 cup water; 1 Tbsp chicken bouillon granules; 10 crushed black peppercorns, 1 bay leaf, ¼ tsp dried rosemary, crushed; 1/8 tsp dried thyme, crushed; 2 tsp lemon juice; 3 Tbsp water; 2 Tbsp flour Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from skillet, along with all but 2 Tbsp of fat, and reserve. Saute shallots and garlic in skillet until tender. Stir in wine, water, and bouillon. Heat to boiling, then stir in peppercorns, bay leaf, rosemary and thyme. Cover and let simmer about 1-1/2 hours or until rabbit is tender. Stir lemon juice into skillet. Combine 3 Tbsp water and 2 Tbsp flour and mix together; stir mixture into skillet over low heat.
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French Lapin rolls ( Rabbit rolls ) * YUM !
2.5 – 3.25 lb. Rabbit Wrangler rabbit, deboned, set meat aside in a bowl.
10 slices of smoked bacon or panchetta
10 green onions, finely copped, include whole onion
1 large fresh clove of garlic, mined
1 10 oz. frozen box of spinach, thawed and squeezed in a tea towel until dry
4 oz of feta cheese crumbled
1/2 tsp fresh ground nutmeg
1 large egg chicken or duck egg, lightly beaten
1/2 cup seasoned croutons, crushed
3/4 tsp garlic salt, garlic powder may also be used if on a low-salt diet
1 Tbsp Worcestershire sauce
salt / black pepper , to taste
4 Tbsp olive oil
Butchers twine or clean, unused kite string
Place deboned rabbit between 2 sheets of waxed paper and pound until thin. Place back in bowl and cover with plastic wrap, chill in the refrigerator until chilled. Fry bacon, if used, drain , reserving 2.5 tsp of drippings.. and crumble. If using pancetta, do not cook. Saute onions and garlic in drippings until soft. Remove from heat. Add bacon, if used, dried spinach , feta, nutmeg, egg, crushed croutons, garlic and Worcestershire sauce. Stir until well blended.
Lay out pieces of pounded rabbit, spread with mixture. If pancetta is used, lay on top of spread. Roll pieces and tie with twine. Sprinkle with salt/pepper. Saute in olive oil over medium heat for 30 minutes or until done and tender. Let cool a bit, remove string and slice each roll into thin slices, about 4 – 5 slices per roll. Serve over pasta, tossed with warm spinach and light extra-virgin olive oil. Serve hot or cold !
Makes a great appetizer served alone or aside of a light pasta with cooled steamed veggies on a hot summer night.
Serves 4 – 6.
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RABBIT FRICASSEED IN BEER * Very good !! —————————————————————————-
1 rabbit, cut into serving pieces, Salt, Pepper, Flour 1/2 c. butter, 2 tbsp. flour, 1 (3 or 4 oz.) can mushrooms, 3/4 c. beer, 1 (8 oz.) can white onions, drained, 1 c. cooked French style green beans Sprinkle rabbit with salt and pepper and roll in flour. Melt butter in a large skillet, add meat, and brown on all sides. Remove from pan. Blend 2 tablespoons flour into remaining fat. Drain juice from canned mushrooms and add enough water to into make 1 1/4 cups liquid, placing mushrooms aside. Gradually stir liquid mixture into skillet and cook, stirring constantly until thickened. Stir in beer. Return rabbit to skillet, cover, and simmer about 1 hour, or until tender. Add mushrooms, onions, and green beans, and simmer until heated through.
——> SHERRY WALNUT TEMPURA RABBIT <——————————————
1 deboned rabbit fryer; 1 tsp salt; 1 dash of pepper; 1 Tbsp Sherry; 2 egg whites; ¼ cup cornstarch; 2 cups finely chopped walnuts
Cut rabbit into bite-sized nuggets, mix with salt, pepper and sherry. Beat the egg whites until foamy, add cornstarch and beat until smooth. Dip nuggets into egg mixture and coat with walnuts. Deep fry until golden brown, about 1 minute. Drain on paper towels
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POACHED RABBIT AND VEGETABLES
1 de-boned rabbit fryer; 1 sliced onion; 1 stalk diced celery; 1 small diced kohlrabi; 1 tsp salt; butter; chopped dill
Place boned rabbit into a pot containing 6 cups cold water, bring to a boil and cook 30-45 minutes.
Add onion, celery, kohlrabi and salt and cook until all vegetables are fork tender (about 10 minutes)
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RABBIT AND RICE – BASQUE STYLE
1 quartered rabbit; 5 cloves garlic, finely chopped; 1 medium onion, chopped; 2 cups rice (I use 1/2 wild and 1/2 Basmati); 4 cups chicken stock; olive oil; salt & pepper.
Saute rabbit, onion and garlic in the olive oil until golden brown. Add rice and chicken stock to the pan. Cover and simmer until rice is done — about 45 minutes.
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FRUITED RABBIT SALAD
1 rabbit, cut into cubes, 3/4 c celery, 3/4 c grapes, 3/4 c diced peaches, ½ c. mayonnaise, ½ c sour cream
Saute rabbit pieces and set aside.
Mix together celery, grapes, peaches, mayonnaise and sour cream.
Stir in rabbit.
Chill. Serve over salad.
* an unusual application with a fresh taste! Think Chicken salad ….
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SUMMER RABBIT SALAD
1 steamed rabbit, cut into cubes and chilled; 1 pint sliced strawberries; 3 Tbsp mint jelly
Mix all ingredients together. Serve.
********* RABBIT AND ARTICHOKE SPREAD *********************
1 rabbit, steamed; 1 small jar of artichoke hearts in marinade, 1 small can of chopped olives (drained) ; Steam rabbit until cooked through. Remove meat from the bones and cut into pieces. Run the rabbit meat and jar of artichoke hearts (including liquid) through a food processor until smooth. Stir in chopped olives. Chill and serve.
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1 rabbit ; 1 can mushroom soup, 4 oz sour cream, 1/2 cup red wine, 1 can beef stock , 10-12 button mushrooms (sliced and sauteed)
Put rabbit in crockpot with red wine and beef stock. Cook on low for 6-8 hours. Remove bones from the crockpot and transfer meat to large saucepan. Stir in soup, sour cream and mushrooms. Simmer for 20 minutes. Serve over wide noodles. * A great Intro dish !! 8 Quick easy and a great use for older rabbits that might be a little more tough.
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You will need:
2 pounds diced (large dice) , boneless rabbit meat
2 cups tomato sauce
1 small can tomato paste
1 can tomato soup
1 can red kidney beans
1 large can baked beans
1 finely chopped onion (medium)
3 Tbs chili powder
1 tsp. garlic powder
1 tsp. oregano
2 Tbs. sugar
1 tsp. salt
11/2 tsp. black pepper
1/2 tsp. cayenne pepper
Brown ground rabbit and drain well. Add all remaining ingredients, cover and bring to a boil. Simmer over a low heat for an hour, stirring occasionally. Serve with garlic bread or toast. It is also good topped with shredded cheese.
&&&&&&&&& BBQ’d Rabbit on the Grill &&&&&&&&&&&&& * THINK of it as a Chicken breast…
Before grilling, parboil the rabbit for approximately 15 – 20 minutes in a large stock pot with 2 stalks of celery, a stalk of fresh rosemary ( a couple sprinkles of dried ) , salt and pepper. Cover the meat completely with water. Bring to a boil, this starts your 15 – 20 minute timer. Remove from pot and discard water, et al.
Place rabbit on foil, open on top , over a medium heat. Propane or charcoal fire will work well. Baste with your favorite BBQ sauce or BBQ-ing marinade. Do not singe too dark. Done when fork tender and meat pulls from the bones.
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Rabbit Appetizers
These crispy deep-fried rabbit nuggets make a tasty appetizer especially in summer. Serve with a favorite lager. Preparation time, 50 minutes, cooking time, 1 minute. Makes 8 to 12 servings.
1 deboned fryer rabbit
5 mL salt 1 tsp
dash of pepper
15 mL sherry 1 tbsp
2 egg whites
60 mL cornstarch 1/4 cup
500 mL finely chopped walnuts 2 cups
Cut rabbit into bite-sized nuggets, mix with salt, pepper and sherry. Beat the egg whites until foamy, add cornstarch and beat until smooth. Dip nuggets into egg mixture and coat with walnuts. Deep fry until golden brown, about 1 minute. Drain on paper towels.
From: Ottawa Valley Meat Rabbit Producer’s Association.
** Rabbit Scallopini
This recipe makes use of bunny bellies (or tenderized rabbit meat). Ideally serve this with spaghetti and tomato sauce. Preparation time: 30 minutes, Cooking time, 7 minutes. Serves 4.
450 g rabbit loin and hind leg meat 1 pound or rabbit belly meat * the preferred choice!
230 mL all-purpose flour 1 cup
5 mL salt 1 tsp
2 eggs
30 mL water 2 tbsp
240 mL Italian bread crumbs or plain, if you prefer 1 cup
120 mL grated Parmesan cheese 1/2 cup
5 mL ground sage 1 tsp * more if you prefer
1 zest of one lemon, grated finely
When cutting up a fryer rabbit, reserve the belly flaps in the freezer until you have enough of them for a meal. These bunny bellies require still require pounding to tenderize (because the meat fibers lay the wrong way) but are otherwise perfect for Scallopini.
If no bunny bellies are available, tenderize the loin and hind leg meat pieces by pounding with a meat tenderizer until they are 6 mm (1/4 inch) thick.
Next, prepare three bowls:
1. In the first bowl, mix the flour and the salt.
2. In the second bowl, lightly beat the eggs with the water.
3. In the third bowl, combine cracker crumbs, Parmesan, sage and lemon zest.
Coat the meat thoroughly in each bowl, starting with the first, then second, then third bowls. Fry coated pieces in a hot skillet, using oil or shortening for about 3 minutes on each side or until golden brown.
From: Ottawa Valley Meat Rabbit Producer’s Association.
***Rabbit with Rosy Peach Sauce
Here is a tasty baked rabbit dish suitable for baking a fryer rabbit, or a stewer rabbit with longer cooking time. Preparation time, 30 minutes; Cooking time, 1:45. Serves 4 to 6.
1 Fryer rabbit, cut up
Rosy peach sauce:
1 large can sliced peaches
60 mL ketchup 1/4 cup
30 mL lemon juice 2 tbsp
15 mL corn starch 1 tbsp
30 mL sugar 2 tbsp
1 mL ground cinnamon 1/4 tsp
1/2 mL ground cloves 1/8 tsp
1 mL salt 1/4 tsp
Place cut up fryer in oiled covered pan and bake at 325°F (163°C) for 45 to 55 minutes, or for a stewer (Older than 12 weeks) rabbit, until meat is becoming tender.
While rabbit baking, prepare the peach sauce: Drain peaches, reserving juice. Combine peach juice, ketchup and lemon juice. Mix cornstarch, sugar, cinnamon, cloves and salt; add to juice mixture. Cook, stirring constantly until thickened. Add peach slices, cook until just heated through. Keep warm until rabbit finishes first baking period.
After first baking period for rabbit, drain off juices and cover with Rosy Peach Sauce and cook for another 30 minutes.
From: Ottawa Valley Meat Rabbit Producer’s Association.
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RABBIT NUGGETS
Printed from COOKS.COM
3 tbsp. butter, melted
2 tsp. Worcestershire sauce
1 rabbit cooked and cut into nuggets
50 wheat wafers, finely crushed
1/3 c. grated Parmesan cheese
Stir together butter and Worcestershire sauce in a bowl. Add rabbit and toss to coat. In a plastic zip lock bag, add crushed wafers and Parmesan cheese. Add rabbit pieces a few at a time and shake well to coat each piece. Place nuggets on a cookie sheet in a single layer and bake at 450’ degrees for 7 to 9 minutes or until no longer pink.
INGREDIENTS:
- 3/4 cup lemon juice
- 1/3 cup water
- 1 1/2 tablespoon dried rosemary, crushed
- 3 cloves garlic, minced
- 2 teaspoons Tabasco sauce
- 2 teaspoons Worcestershire sauce
- 1 whole rabbit , cooked and cut into nuggets
- 2 slices toasted mixed grain bread
- 1/2 cup chopped almonds, toasted
- 3 egg whites, lightly beaten
PREPARATION:
Combine lemon juice, water, rosemary, garlic, Tabasco and Worcestershire sauce in small bowl. Stir in rabbit cubes; cover and chill for 6 to 8 hours or overnight. In a blender or food processor, grind toast to coarse crumbs. Remove to a small bowl; stir in almonds. Lift rabbit from marinade; roll in egg whites, then in crumb mixture to coat evenly. Place on a non-stick baking sheet or silpat sheet. Bake rabbit nuggets at 400° for 10 to 12 minutes. Serve hot or cold, makes 4 servings.
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Prep. Time: 1:45 1 cup all-purpose flour |
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Notes: Monosodium glutamate, also called MSG, can be found in most supermarkets in the spice aisle and is sold under the name brand name Accent®. If using MSG, reduce salt to 1/2 tsp. *Use care when using this, some people are sensitive to it!!! |
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1 lg. baking sheet |
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Directions: |
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Heat oven to 400°F. Prepare a large baking sheet with aluminum foil, spray lightly with oil.
Shake 1/3 of rabbit nuggets in bread crumb mixture in a plastic bag. Line up coated nuggets onto baking pan approximately 1-inch apart. Repeat until all are done. Spray tops with oil. Bake for 25-30 minutes, until lightly browned. Serve with honey and BBQ sauce for dips. Great with French Fries or Tater-tots.
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Ingredients:
1 egg
1 cup water
1/2 cup all-purpose flour
1/2 cup McCormick. Golden Dipt tempura mix
2 Tablespoons yellow corn meal
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon Accent.
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 whole 2 – 2.5 lb rabbit , cut into nugget size pieces.
Directions:
- Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir.2. Combine the flour, tempura mix, salt, Accent., pepper, onion powder and garlic powder in a one gallon size zip lock bag.3. Trim rabbit into bite sized pieces.4. Coat each piece with the flour mixture by shaking in the zip lock bag.5. Remove and dredge each nugget in the egg mixture, coating well. Then return each nugget to the flour/seasoning mixture. Shake to coat. Put nuggets, bag and all, in the freezer for at least an hour. Cover and refrigerate remaining egg mixture.6. After freezing, repeat the “coating” process.7. Preheat oven and large cookie sheet to 3758. Deep fry the rabbit Mc Nuggets at 375 for 10-12 minutes or until light brown and crispy. (cook only about 9 at a time.)9. Drain on paper towels 3-5 minutes.10. Place deep-fried nuggets on preheated cookie sheet in oven and bake another 5-7 minutes.
The kids will enjoy these rabbit nuggets as much as the adults. You may substitute rabbit breasts for the thighs or use a combination of both.
INGREDIENTS:
- 1 whole 2 – 2.5 pound rabbit
- 1/2 cup prepared ranch dressing
- Salt and pepper
- 1 cup seasoned bread crumbs
- 1/4 cup grated Parmesan cheese
- Additional ranch dressing for dipping
PREPARATION:
Yield: about 4 servings
The kids will enjoy these rabbit nuggets #2 , as much as the adults. You may substitute rabbit breasts for the thighs or use a combination of both.
INGREDIENTS:
- 4 skinless, boneless rabbit thighs
- 1/2 cup prepared ranch dressing
- Salt and pepper
- 1 cup seasoned bread crumbs
- 1/4 cup grated Parmesan cheese
- Additional ranch dressing for dipping
PREPARATION:
Yield: about 4 servings
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The kids will enjoy these Rabbit Nuggets #3 Try these with BBQ sauce or Mustard dressing… Really good!
INGREDIENTS:
- 1 whole “The Rabbit Wrangler’s” rabbit, roughly 2 – 3 pounds
- 1/2 cup prepared ranch dressing
- Salt and pepper
- 1 cup seasoned bread crumbs
- 1/4 cup grated Parmesan cheese
- Additional ranch dressing for dipping
PREPARATION:
Yield: about 4 servings
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Rabbit Nugget Casserole
1/3 cup grated Parmesan cheese
1 26.5-ounce can spaghetti sauce
1 cup (4 ounces) shredded mozzarella cheese
1 teaspoon Italian seasoning
Sprinkle with Parmesan cheese.
Top with spaghetti sauce, mozzarella cheese, and Italian seasoning.
Cover and bake at 350 degrees for 30 to 35 minutes or until rabbit is heated through and cheese is melted.
Serve with hot cooked pasta if desired.
Makes 4 servings.
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Hawaiian Rabbit !! Sweet and Sour style !!
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Ingredients 1 Whole “The Rabbit Wrangler’s” Rabbit, (cubed) 2½ Cups Chicken Broth 1 Can Pineapple cubes 1½ Cups Uncooked long grain Rice or sushi rice, but it will be more “pasty” ¾ Cup Carrots- finely chopped. ½ Cup each Red and green pepper (chopped) ⅓ Cup Ketchup 2 Tbsp each brown sugar, soy sauce, white vinegar 2 cloves of garlic ¾ C chopped green onion Directions Spray a large saucepan with non stick spray. Add rabbit, cook over medium high heat until no longer pink and pulling apart on the back. Drain, do not reserve liquid. Return to saucepan, cover with water and add remaining ingredients, except green onions. Stir well, bring to a boil. Reduce heat to med-low. Cover and simmer for 25 minutes, until rice is tender. Stir occasionally. Stir in green onions during last 5 minutes of cooking time. Serve immediately. Makes 4 hearty servings. |
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