Rabbit Cacciatore

2 rabbits cut into serving pieces
1 Green pepper
2- 3 cups favourite pasta sauce
1 tbsp oil
1/4 cup minced parsley
Salt and pepper to taste

Brown rabbit in oil. Make up pasta sauce. Pour over rabbit. Add chopped peppers and mushrooms, salt and pepper to taste. In electric skillet, fry at 225 degrees for 30 minutes. Serve over buttered noodles. Sprinkle parsley over top.

Rabbit White Wine Stew

 2 Rabbits; disjointed
 3 T  Butter
 1 1/2 ts Salt; Optional
 1/2 ts Freshly ground black pepper
 2 T  Flour
 1/4 c  Beef broth
 1/2 c  Dry white wine
 4 sl Bacon; diced
 12 sm White onions
 1 cl Garlic; minced (it really   -needs 2 or 3)
 1/2 lb Mushrooms; sliced
 1 tsp Rosemary
 1/2 lemon sliced
   Clean, wash, and dry the rabbit (soak over night in cold water if possible).  Coat rabbit pieces in flour. Melt the butter in a Dutch oven.
   Brown the rabbit in it.  Sprinkle with the salt (optional)& pepper. Stir until flour browns  add the broth and wine; bring to a boil, cover and         cook over low heat 45 minutes to one hour or until tender.
   While the rabbit is cooking, brown the bacon lightly in a skillet; pour off half the fat.  Add the onions; saute until golden.  Add the
   garlic and mushrooms; saute 3 minutes. Add this mixture to the rabbit; Add Rosemary and Lemon Slices. Cook 15 minutes longer or until the     rabbit is tender.
     Note:  If mixture seems dry, you can add a little more beef broth or
   wine to the mixture while it is cooking.

Price quotes or questions contact us at 705-294-1440 or email at racks@rogers.com

Rabbit Entrees

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