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Wednesday, February 27, 2008

Wednesday Recipe - Rabbit

Wednesday, February 27, 2008
One Ostara I made the joke about eating the Easter Bunny. Then I decided to go with the idea. It was only later that I found that in addition to lamb, rabbit was a traditional dish for the Sabbat. So my joke, although in bad taste, was actually a good idea.
Now while I do not recommend telling the kids that you are eating the Ostara Bunny, I do recommend cooking rabbit for your traditional meal. It is a low fat dish that is actually good for you. I have located and tweaked some recipes that I have found on the internet. They are included below.

Baked Stuffed Rabbit

SHOPPING LIST: fine bread crumbs, dairy sour cream, flour, margarine, onions, pepper, salt, salt pork, savory, rabbit

1 medium sized rabbit,
4 cups of fine bread crumbs,
2 tbsp. onions,
1/4 cup butter,
three or four thin slices of salt pork,
1/2 tsp. salt,
2 tbsp. savory,
1/4 tsp. pepper.

For the Gravy

2tbsp. flour,
dairy sour cream


To make the dressing mix together 4 cups of bread crumbs, 2 tbsp. of chopped onion, 1/4 cup of butter, 1/2 tsp. salt, 2 tbsp. savory, and 1/4 tsp. pepper.

Stuff the rabbit with the dressing and fasten with skewers.
Place in roasting pan and lay four or five slices of fat port across the top.
Add a little water and cover the pan
Bake at 350F degrees or until the meat is tender (about 25 minutes per pound.)
Remove from oven and make gravy.

Skim fat from cooking liquid, reserving 2 tablespoons.
In a saucepan, heat the 2 tbsp. fat and blend in 2 tbsp. flour.
Gradually stir in 1 cup of the liquid remaining in the roasting pan from the meat.
Cook, stirring until thickened.
Mix in 1 cup of dairy sour cream and heat thoroughly.

Hasenpfeffer - German Rabbit

2 1/2 pounds rabbit (up to 3 lb) -- cut up
2 cups dry red wine
2 tablespoons wine vinegar
1 tablespoon sugar
1 tablespoon salt
1 teaspoon whole cloves
1/8 teaspoon pepper
2 bay leaves

Place cut-up rabbit in flat refrigerator container. In bowl, combine remaining ingredients; Pour over rabbit. Marinate overnight in refrigerator. Place marinated rabbit in Crock-Pot. Add 1 1/2 cups marinade. cover and cook on Low for 8 to 10 hours. Remove meat to warm platter. Thicken gravy, if desired. Serves 4.

Blessed Be!

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