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Thread: Chemo, Where's That Rabbit Recipe?

  1. #1
    nurk_fred2000 Guest

    Default Chemo, Where's That Rabbit Recipe?

    Hey Chemo, I've got my new air rifle sighted in and pluckin' the
    bunnies tearing up my garden ~ so let's see if you can come up with
    something original that tastes worth a hoot...And for God Sake Chemo,
    please don't give me a "douche-vid" preparation!

  2. #2
    atec77 Guest

    Default Re: Chemo, Where's That Rabbit Recipe?

    On 12/08/2011 2:06 PM, nurk_fred2000 wrote:
    > Hey Chemo, I've got my new air rifle sighted in and pluckin' the
    > bunnies tearing up my garden ~ so let's see if you can come up with
    > something original that tastes worth a hoot...And for God Sake Chemo,
    > please don't give me a "douche-vid" preparation!

    Skin and gut , trim outer bits , rub with mixed herbs and stick it
    rotating over a well coaled fire , when well browned nibble , been doing
    that for 45 years and never fail to enjoy it
    Oh and foil wrap some spuds in the fire about 45 minutes before serving


    --
    X-No-Archive: Yes


  3. #3
    cshenk Guest

    Default Re: Chemo, Where's That Rabbit Recipe?

    nurk_fred2000 wrote in rec.food.cooking:

    > Hey Chemo, I've got my new air rifle sighted in and pluckin' the
    > bunnies tearing up my garden ~ so let's see if you can come up with
    > something original that tastes worth a hoot...And for God Sake Chemo,
    > please don't give me a "douche-vid" preparation!


    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Herb Roasted Rabbit and Potatoes
    Categories: Cyberealm, Wild game
    Yield: 6 Servings

    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

    1. Preheat the oven to 400 degrees 2. 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.
    3. 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.
    4. 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.
    5. Remove the roasting pan from the oven, and reduce the heat to 350
    degrees.
    6. 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.
    7. Sprinkle the reserved bacon over the top, and bake until the
    meat is tender and the vegetables are golden, another 20 minutes.
    8. Arrange the mixture on a warmed platter, and garnish with the
    rosemary sprigs.

    Source: found floating in Cyberspace and formatted to MM format by
    Fred Goslin in Watertown NY on Cyberealm Bbs home of KookNet @ (315)
    786-1120

    From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

    MMMMM

    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Alphonse's Brunswick Stew
    Categories: Maincourses
    Yield: 1 Servings

    1 4 pound chicken; poached
    1 2 pound rabbit; quartered
    1 Virginia ham bone
    2 c Onion; sliced
    2 c Celery; chopped
    1 c Carrots
    2 c Cabbage; sliced
    Garlic
    Marjoram
    2 Bay leaves
    1 ds Cayenne; optional
    3 lb Tomatoes with juice; chopped
    1 lb Lima beans
    1 1/2 lb Potatoes; chopped
    4 c Corn
    Salt and pepper
    Parsley; optional

    Here in the South, Brunswick stew and/or Burgoo have long been
    traditionally served alongside barbeque. Since it's been so cold here
    on the east coast this past week, I thought I'd share some Brunswick
    Stew and Burgoo recipes from the Bubba-L archives to pass the time.
    Y'all enjoy--they're good!

    As a fellow Southron "shivering" in this inhospitable Northern
    iceland (why go to Reyjavik when you can have it all here?), I want
    to pass on to you one of my Brunswick Stew recipe to fortify you
    before grading student papers, prepare lectures, and such. Starting
    way in advance, poach one 4 lb chicken. Then add a 2 lb rabbit that's
    been quartered (if you don't find any in your backyard by all means
    substitute veal) and put on high heat and then simmer with the
    chicken with additional water to cover. You should add the rabbit
    some 35 minutes after having poached the chicken. When done, drain,
    reserve the stock and cool the meats on a platter. Once the meats are
    cool enough to touch with your fingers, bone the chicken and the
    rabbit and chop into bite-size pieces. Return the chicken and rabbit
    morsels into the stockpot and add a Virginia ham bone (if you got
    one) along with 2 cups of sliced onions, 2 cups of chopped celery, 1
    cup carrots, and 2 cups of sliced cabbage. Add garlic, marjoram, 2
    bay leaves, and a little dash of cayenne (optional). Stir in 2-3 lbs
    of chopped tomatoes with juice, bring to a boil, then simmer for 25
    minutes. Add 1 lb of lima beans, 1 1/2 lbs chopped potatoes, and 4
    cups of corn. Bring to a boil again and then simmer, stir the pot a
    bit to prevent burning. This will take another hour. Season with salt
    and black pepper. An option is to sprinkle finely chopped parsley
    into the pot. You can serve this on a bed of rice, or with biscuit,
    or, as I like to do, with fresh baguettes. A nicely tossed salad with
    vinaigrette dressing would be a nice accompaniment to your stew.
    Choose a good, full-bodied red wine to serve with your stew and you
    and your guests can tell winter to do its worst. Recipe By
    : Alphonse Vinh

    Posted to bbq-digest V4 #43

    Date: Sat, 16 Nov 1996 08:21:01 -0800 (PST)

    From: Tom Solomon <[email protected]>

    MMMMM

    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Chef's Rabbit
    Categories: Meats, Misc
    Yield: 2 Servings

    1 Rabbit -or-
    2 Pheasants (cut in pieces)
    Salt and white pepper
    Flour
    6 Bacon slices, cut into lg
    Squares
    1 Onion, chopped fine
    8 Extra large mushrooms, whole
    Or quartered
    6 oz Beef stock
    1 c Sour cream

    Season meat with salt and white pepper and dredge with flour. In hot
    skillet, cook bacon pieces about half way. Add rabbit and/or pheasant
    and brown on both sides. Add onions and saute with meat. Add
    mushrooms. Pour beef stock over all and put in preheated oven at 450
    degrees for 30 minutes, or until meat is done. Take meat out. Whip
    sour cream into remaining pan juices and pour over meat.

    Source: N.A.H.C. Wild Game Cookbook Author: Scott Ekenberg,
    Bloomington MN

    From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

    MMMMM

    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: German-Style Hasenpfeffer
    Categories: Meats, Misc
    Yield: 4 Servings

    1 Rabbit, cut into pieces
    2 tb Vegetable oil
    1 Bay leaf, crumbled
    1 Garlic clove, chopped
    1 Spice clove
    2 tb Bacon, diced
    2 Small carrots, chopped
    Mushrooms, optional
    1/2 c Vinegar
    1 1/2 c Water
    1 c Sour cream or evap. milk

    Heat vegetable oil in cauce pan. When hot, add leaf, garlic clove,
    spice clove, bacon, carrots and mushrooms. Add rabbit and simmer
    until browned.
    Pour solution of 1/2 cup vinegar, mixed with 1 to 1-1/2 cups water
    over meat. Cover pan and simmer until tender. Before removing pan
    from heat, add cream or evaporated milk. Serve hot with dumplings or
    large noodles.

    Source: N.A.H.C. Wild Game Cookbook Author: C. Johnson, Victoria MN

    From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

    MMMMM

    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Mexican Rabbit
    Categories: Mexican
    Yield: 6 Servings

    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. Saute 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.

    MMMMM


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