Combine all ingredients except the rabbit in a medium saucepan. Mix well and simmer for 20 minutes, stirring frequently. Place the quartered ...

In a large glass or ceramic mixing bowl, combine hare pieces and all marinade ingredients. Cover bowl with plastic wrap. Refrigerate for 2 or 3 days, ...

Defrost rabbit meat overnight in one of the marinades above. Brown rabbit with vegetables in hot skillet for 5-10 minutes. Place rabbit and other ...

In 2-qt casserole, micro butter 1 minute on high to melt. Stir in onion, carrot and celery to coat. Micro on high 2 minutes. In separate bowl, ...

Boil rabbit till tender, cut into small pieces. Add celery, pickles, eggs, salt, pepper, sugar, and mayonnaise; toss thoroughly until mixed. Serve on ...

1. Pour the hot water over the cep mushrooms and set aside for 1 hour. 2. After an hour, season the rabbit joints with salt and pepper, heat the oil ...

First you gotta catch them coon, then you gotta undress it, and cut into serving size pieces. Put them pieces in a large Dutch Oven with all them ...

Season rabbit pieces with salt and white pepper. Dredge in flour and shake off the excess. Fry in moderately heated butter. Add flour and brown ...

1. In a pie plate, using a wire whisk or fork, beat egg with 1 tablespoon water until thoroughly blended. Set aside. On a sheet of waxed paper, mix ...

Remove head, skin and entrails. Cut into 2 inch long pieces. Marinate for 3 hours in a mixture of the orange juice, peppercorns and nutmeg. Drain ...