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Old 01-31-2010, 10:55 AM   #11
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luvs I used to hunt and eat the wild cotton tails, and occasional swamp rabbit...At one time I got into raising the domestic ones...They are delicious fried...if not over cooked.
My favorite method was braising/stewing...sometimes with a thin gravy...sometimes a brown roux based gravy, and at other times a red tomato gravy...Take a basic stew recipe and go from there...be creative....the sky is the limit. Miss Connie's recipe would be good eats....the addition of green peppercorns and juniper berries would be an interesting layer of flavor...as would green onions, parsley, and lots of garlic....

Have Fun and Enjoy!!!!
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Old 01-31-2010, 11:34 AM   #12
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I'll bet they would, Bob. Back when I was making rabbit stew, I'd never heard green peppercorns or juniper berries.

Have you ever made a jambalaya with rabbit? Yummy!
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Old 01-31-2010, 11:46 AM   #13
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Quote:
Originally Posted by Constance View Post
I'll bet they would, Bob. Back when I was making rabbit stew, I'd never heard green peppercorns or juniper berries.

Have you ever made a jambalaya with rabbit? Yummy!
When I was chasin rabbits nor had I...I did think justplainbills' idea of green peppercorns and juniper berries was an interesting idea however.

Never made jambalaya with the critter...but made rabbit sauce piquant served over rice many times!!!
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Old 01-31-2010, 11:52 AM   #14
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Decades ago my kids raised New Zealand Whites for 4H and the county fair. We had BBQ rabbit twice that summer and once in the fall. That was some of the best BBQ I've ever had!
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Old 01-31-2010, 01:57 PM   #15
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Quote:
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I'll bet they would, Bob. Back when I was making rabbit stew, I'd never heard green peppercorns or juniper berries.
Constance,the reference to the stuff you hadn't heard of was a comment on Claire's suggestion.
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Old 01-31-2010, 07:55 PM   #16
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Rabbit Stew - Heritage Recipe

This was my grandmother's recipe. No it was not domestic, she would shoot it, skin it and cook it. She was from Braxton County, WV and a farm woman.

1 three pound rabbit, cut up
2 small onions, chopped
1 bay leaf
1/2 cup chopped celery
2 teaspoons salt
2 cups diced carrots
4 potatoes, cut up
1/4 cup flour
1/2 cup water
1 Tablespoon chopped parsley

  • Place rabbit in a large kettle with onions, bay leaf, celery and salt. Cover with cold water and cook slowly until tender, about two hours.
  • Add chopped carrots and potatoes and continue cooking until vegetables are done.
  • In a small bowl add flour and water, stir until well blended. Stir flour mixture into broth.
  • Add chopped parsley and serve.
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