Dinner recipes for the "Easter Bunny" - GoFuckYourself.com

TexasDreams · 04-06-2007, 01:25 AM

Rabbit Stew

1 three pound rabbit
6 small onions, chopped
1 bay leaf
½ cup chopped celery
2 tsp. salt
2 cups diced carrots
3 raw potatoes, cut up
3 tbs. flour
1 tbs. chopped parsley

Clean rabbit and soak in salted water. Drain, disjoint it in pieces for serving and place 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 these vegetables are done. Smooth flour with a little cold water and add slowly. When thickened, add chopped parsley and serve.

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Rabbit Coq Au Vin

8 rabbit thighs
Salt
Freshly ground black pepper
2 cups plus 2 tablespoons flour
1 egg
2 tablespoons milk
12 ounces bacon chopped
1 pint pearl onions, peeled
¼ cup chopped shallots
2 tbs. chopped garlic
1 tbs. chopped fresh thyme
2 bay leaves
3 cups fruity Wine
2 cups brown chicken stock
2 tbs. butter
1 tbs. finely chopped parsley

Season the rabbit with salt and pepper.
In a shallow pan, add 2 cups of the flour.
Season with salt and pepper.
In another shallow bowl, whisk the egg and milk together. Season with salt and pepper. Dredge the rabbit in the seasoned flour.
Dip the rabbit in the egg wash, letting the excess drip off. Dredge the rabbit back in the seasoned flour, coating completely.
In a large hot oven proof skillet with a lid, render the bacon until crispy about 6 to 8 minutes. Remove the crispy bacon from the pan and reserve.
Lay the rabbit skin side down in the hot bacon fat and brown the rabbit for 3 to 4 minutes on each side. Remove the rabbit from the pan and set aside.
Add the onions to the bacon fat and sauté for 2 minutes.
Add the mushrooms, shallots, and garlic, sauté for 2 minutes.
Season with salt and pepper. Add the thyme and bay leaves.
Add the rabbit to the vegetable mixture. Add the wine and chicken stock.
Bring the liquid up to a simmer and cover. Cook the rabbit until very tender about 30 to 35 minutes skimming off the fat. Remove the rabbit pieces from the pan and set aside. Blend the remaining flour and butter together into a smooth paste. Whisk the paste into hot liquid. Bring the liquid to a simmer and cook for 3 to 4 minutes.
Add the rabbit back to the pan and continue to cook for 5 minutes. Stir in the parsley. Season with salt and pepper if needed. Serve the Coq Au Vin in individual bowls with crusty bread. Garnish with the reserved crispy bacon. Yield: 4 servings

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Young Jackrabbit in Marinade

2 jackrabbits, sectioned
*Marinade for young jackrabbit
1 cup flour
1/8 tsp. garlic salt
1/8 tsp. onion salt or powder
1/8 black or white pepper
¾ cup cracker crumbs
Canola oil or margarine

Marinate sectioned rabbits for 24 hours in sealable plastic bag.
Discard marinade.
Add flour, garlic salt, onion salt, pepper and cracker crumbs to sectioned meat in bag. Seal bag and shake to coat meat.
Fry meat over low to medium heat in skillet with canola oil or margarine. Servings: 6-8

*Marinade for Young Jackrabbit

1 can beer
2 onions, sliced
Garlic powder, sprinkle
Paprika, sprinkle
¼ tsp. ground clove
¼ tsp. nutmeg
2 large bay leaves
Tarragon, pinch

Mix all ingredients together for a marinade that will help "tame" jackrabbit, which is a strong-flavored dark meat. This may be cooked separately and served on top of the meat.

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Colonial Rabbit

2 rabbits, sections
Flour
1 tbs. olive oil
1 can chicken broth or stock
½ onion, diced
3 carrots, peeled and coined
3 bay leaves
1 clove garlic, pressed
1 small can tomato paste
¼ cup very cold water
2 tbs. flour
4 tbs. currant jelly
½ lb. mushrooms, sliced

Flour meat and brown in skillet with oil.
Remove meat from pan. Add chicken broth and bring to a boil.
Stir in onion, carrots, bay leaves and garlic and simmer for 20-30 minutes.
Add tomato puree and continue to simmer.
Remove ¼ cup broth from pan and combine with water and flour, mixing until smooth. Return rabbit to pan.
When rabbit is cooked through, remove from mixture.
Strain the mixture to catch bones.
Sauté mushroom and add to broth or serve on the side. Servings 4-6

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Rabbit in Tarragon Sauce

Can be served over pasta.
2 rabbits, cut into serving pieces
Salt and pepper
4 tbs. olive oil
1 cup onion, chopped
1 cup carrot, peeled and chopped
1 cup celery, chopped
Flour
2 cans chicken broth
½ cup sherry
2 tsp. tarragon
1 cup heave whipping cream
1 tbs. Dijon mustard
¼ cup parsley, minced

Season rabbit with salt and pepper.
Place olive oil in skillet and brown rabbit.
Remove meat and drain on paper towel.
Add onion, carrot and celery to skillet. Sauté 5 minutes.
Stir in enough flour to make a paste. Blend in broth, sherry and tarragon.
Return rabbit to skillet. Bring sauce to a boil and reduce heat to simmer.
Baste meat frequently for 45-60 minutes.
Remove rabbit to serving platter and keep warm in oven.
Strain and degrease sauce, discarding vegetables.
Return remaining sauce to skillet and add cream.
Simmer until thickened, stirring frequently.
Remove from heat and add mustard and parsley.
Pout over sauce over rabbit and serve.

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Rabbit Filipino

2 rabbits, sectioned
*Marinade for Rabbit Filipino
2 tbs. cornstarch

Marinate in special marinade for rabbit filipino 4 hours in the refrigerator.
Place marinade and meat in a 3-4 qt. uncovered cooking pot or Dutch oven.
Bring contents to a boil over medium heat. Reduce hear and simmer, stirring occasionally to keep meat from sticking. Simmer 30 to 40 minutes, or until rabbit is tender. Remove meat and bay leaves from marinade and allow to cool.
Place ½ cup marinade in a shaker with cornstarch and shake to mix.
Use only enough marinade/cornstarch to thicken the rest of the marinade.
Discard what is not needed. Ladle marinade over the rabbit and serve.

*Marinade for Rabbit Filipino

5 tbs. soy sauce
¼ cup palm vinegar
3 cloves garlic, crushed or pressed
2 bay leaves.
½ tsp. white pepper

In a stainless steel or glass bowl, combine all ingredients. Mix well.

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Rabbit Fricassee

2 cups red wine
2 tbs. lemon juice
2 bay leaves
1 tsp. thyme
¼ tsp. marjoram
Salt and Pepper
1 tsp. garlic powder
2 rabbits, cut into serving pieces
2 tbs. olive oil
1 onion, chopped
2 cloves garlic, minced
2 tbs. cornstarch

Mix wine, lemon juice, bay leaves, thyme, marjoram, salt, pepper and garlic powder to make marinade. Place rabbit in large baking dish and pour marinade over rabbit.
Cover and refrigerate overnight. Remove rabbit from marinade when ready to cook and dry well. Strain marinade and save.
Heat oil in a large skillet. Sauté onions and garlic.
Cover and simmer 1-1 ½ hours or until tender. Servings: 6-8

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Rabbit Braised in Wine

2 rabbits, cut into serving pieces
Salt and pepper
Flour
2 tbs. olive oil
2 onions, sliced
2 cloves garlic, minced
6 carrots, peeled and sliced
1 lb. fresh mushrooms, sliced
2 tbs. fresh parsley, minced
¼ tsp. thyme
½ tsp. oregano, rubbed
4 bay leaves
2 cups dry white wine

Preheat oven to 350º. Salt and pepper rabbit and coat with flour.
Place oil, onions, garlic, carrots and mushrooms in large casserole dish.
Place rabbit on top of vegetables. Sprinkle with parsley, thyme and oregano.
Add bay leaves and wine. Cover and bake 1 hour or until rabbit is tender.
Remove bay leaves before serving. Servings: 6-8

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Rabbit Sauté

Serve over a bed of rice.
3 tbs. olive oil
2 rabbits, cut into serving pieces
4 cloves garlic, minced
2 large onions, minced
1 cup white wine
2 16-oz tomato paste
1 tsp. thyme
4 bay leaves
1 tsp. sweet basil, rubbed
1 tsp. dry parsley
1 can black olives

Heat olive oil in large skillet and brown rabbit, garlic, and onions.
Remove rabbit and drain on paper towel. Pour in wine and bring to a boil.
Add tomato sauce, thyme, bay leaves, sweet basil and parsley.
Stir well; return to skillet. Cover and simmer 30 minutes.
Add olives and simmer 10 additional minutes. Servings: 6

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Rabbit Sauce Picante

1 large wild or tamed rabbit (cut in 8 pieces)
2 Tbsp butter
1/2 cup chopped onion
1/2 cup diced bellpepper
1 Tbsp garlic
1 12oz can tomato paste
1 beef bouillion cube
2 cups beef or rabbit stock
1 cup all purpoose flour
1 Tbsp lemon

Melt butter in black iron pot then dredge rabbit pieces in the 2 cups of flour.
Brown rabbits good on all sides, next add onions, bellpeppers, garlic
and sautee stirring in the vegetables thoroughly. Turn heat to medium low, cover and simmer for 30 minutes, stirring occasionally. Next melt beef cubes in hot water and add to beef or rabbit stock. After simmering for 30 minutes add tomato paste and cook for 10 minutes, stirring often. Add remaining flour to the pot and stir in well. Cook for 5 minutes stirring very often. Next pour your liquid in gradually until reaching thickness desired (gravy should be like thick stew). Add salt, red and black pepper to taste.I usually add 1/2 Tbsp of Worchstershire sauce and three dashes af tabasco (I also live in Louisiana so its optional but accents rabbit great). Also add lemon.
Serve with steamed rice garnished with fresh chopped parsley.

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Sexsitesurfer · 04-06-2007, 01:38 AM

Not very PC this time of year, but some sound pretty good!

Just don't tell the missus what meat it is!

martinsc · 04-06-2007, 01:49 AM

damn, you made me hungry....

04-06-2007, 01:25 AM	#1
TexasDreams former Miserable Admin :) Join Date: Oct 2003 Location: Somewhere in Cali Posts: 4,700	Dinner recipes for the "Easter Bunny" Rabbit Stew 1 three pound rabbit 6 small onions, chopped 1 bay leaf ½ cup chopped celery 2 tsp. salt 2 cups diced carrots 3 raw potatoes, cut up 3 tbs. flour 1 tbs. chopped parsley Clean rabbit and soak in salted water. Drain, disjoint it in pieces for serving and place 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 these vegetables are done. Smooth flour with a little cold water and add slowly. When thickened, add chopped parsley and serve. =============== Rabbit Coq Au Vin 8 rabbit thighs Salt Freshly ground black pepper 2 cups plus 2 tablespoons flour 1 egg 2 tablespoons milk 12 ounces bacon chopped 1 pint pearl onions, peeled ¼ cup chopped shallots 2 tbs. chopped garlic 1 tbs. chopped fresh thyme 2 bay leaves 3 cups fruity Wine 2 cups brown chicken stock 2 tbs. butter 1 tbs. finely chopped parsley Season the rabbit with salt and pepper. In a shallow pan, add 2 cups of the flour. Season with salt and pepper. In another shallow bowl, whisk the egg and milk together. Season with salt and pepper. Dredge the rabbit in the seasoned flour. Dip the rabbit in the egg wash, letting the excess drip off. Dredge the rabbit back in the seasoned flour, coating completely. In a large hot oven proof skillet with a lid, render the bacon until crispy about 6 to 8 minutes. Remove the crispy bacon from the pan and reserve. Lay the rabbit skin side down in the hot bacon fat and brown the rabbit for 3 to 4 minutes on each side. Remove the rabbit from the pan and set aside. Add the onions to the bacon fat and sauté for 2 minutes. Add the mushrooms, shallots, and garlic, sauté for 2 minutes. Season with salt and pepper. Add the thyme and bay leaves. Add the rabbit to the vegetable mixture. Add the wine and chicken stock. Bring the liquid up to a simmer and cover. Cook the rabbit until very tender about 30 to 35 minutes skimming off the fat. Remove the rabbit pieces from the pan and set aside. Blend the remaining flour and butter together into a smooth paste. Whisk the paste into hot liquid. Bring the liquid to a simmer and cook for 3 to 4 minutes. Add the rabbit back to the pan and continue to cook for 5 minutes. Stir in the parsley. Season with salt and pepper if needed. Serve the Coq Au Vin in individual bowls with crusty bread. Garnish with the reserved crispy bacon. Yield: 4 servings =============== Young Jackrabbit in Marinade 2 jackrabbits, sectioned Marinade for young jackrabbit 1 cup flour 1/8 tsp. garlic salt 1/8 tsp. onion salt or powder 1/8 black or white pepper ¾ cup cracker crumbs Canola oil or margarine Marinate sectioned rabbits for 24 hours in sealable plastic bag. Discard marinade. Add flour, garlic salt, onion salt, pepper and cracker crumbs to sectioned meat in bag. Seal bag and shake to coat meat. Fry meat over low to medium heat in skillet with canola oil or margarine. Servings: 6-8 Marinade for Young Jackrabbit 1 can beer 2 onions, sliced Garlic powder, sprinkle Paprika, sprinkle ¼ tsp. ground clove ¼ tsp. nutmeg 2 large bay leaves Tarragon, pinch Mix all ingredients together for a marinade that will help "tame" jackrabbit, which is a strong-flavored dark meat. This may be cooked separately and served on top of the meat. =============== Colonial Rabbit 2 rabbits, sections Flour 1 tbs. olive oil 1 can chicken broth or stock ½ onion, diced 3 carrots, peeled and coined 3 bay leaves 1 clove garlic, pressed 1 small can tomato paste ¼ cup very cold water 2 tbs. flour 4 tbs. currant jelly ½ lb. mushrooms, sliced Flour meat and brown in skillet with oil. Remove meat from pan. Add chicken broth and bring to a boil. Stir in onion, carrots, bay leaves and garlic and simmer for 20-30 minutes. Add tomato puree and continue to simmer. Remove ¼ cup broth from pan and combine with water and flour, mixing until smooth. Return rabbit to pan. When rabbit is cooked through, remove from mixture. Strain the mixture to catch bones. Sauté mushroom and add to broth or serve on the side. Servings 4-6 =============== Rabbit in Tarragon Sauce Can be served over pasta. 2 rabbits, cut into serving pieces Salt and pepper 4 tbs. olive oil 1 cup onion, chopped 1 cup carrot, peeled and chopped 1 cup celery, chopped Flour 2 cans chicken broth ½ cup sherry 2 tsp. tarragon 1 cup heave whipping cream 1 tbs. Dijon mustard ¼ cup parsley, minced Season rabbit with salt and pepper. Place olive oil in skillet and brown rabbit. Remove meat and drain on paper towel. Add onion, carrot and celery to skillet. Sauté 5 minutes. Stir in enough flour to make a paste. Blend in broth, sherry and tarragon. Return rabbit to skillet. Bring sauce to a boil and reduce heat to simmer. Baste meat frequently for 45-60 minutes. Remove rabbit to serving platter and keep warm in oven. Strain and degrease sauce, discarding vegetables. Return remaining sauce to skillet and add cream. Simmer until thickened, stirring frequently. Remove from heat and add mustard and parsley. Pout over sauce over rabbit and serve. =============== Rabbit Filipino 2 rabbits, sectioned Marinade for Rabbit Filipino 2 tbs. cornstarch Marinate in special marinade for rabbit filipino 4 hours in the refrigerator. Place marinade and meat in a 3-4 qt. uncovered cooking pot or Dutch oven. Bring contents to a boil over medium heat. Reduce hear and simmer, stirring occasionally to keep meat from sticking. Simmer 30 to 40 minutes, or until rabbit is tender. Remove meat and bay leaves from marinade and allow to cool. Place ½ cup marinade in a shaker with cornstarch and shake to mix. Use only enough marinade/cornstarch to thicken the rest of the marinade. Discard what is not needed. Ladle marinade over the rabbit and serve. Marinade for Rabbit Filipino 5 tbs. soy sauce ¼ cup palm vinegar 3 cloves garlic, crushed or pressed 2 bay leaves. ½ tsp. white pepper In a stainless steel or glass bowl, combine all ingredients. Mix well. =============== Rabbit Fricassee 2 cups red wine 2 tbs. lemon juice 2 bay leaves 1 tsp. thyme ¼ tsp. marjoram Salt and Pepper 1 tsp. garlic powder 2 rabbits, cut into serving pieces 2 tbs. olive oil 1 onion, chopped 2 cloves garlic, minced 2 tbs. cornstarch Mix wine, lemon juice, bay leaves, thyme, marjoram, salt, pepper and garlic powder to make marinade. Place rabbit in large baking dish and pour marinade over rabbit. Cover and refrigerate overnight. Remove rabbit from marinade when ready to cook and dry well. Strain marinade and save. Heat oil in a large skillet. Sauté onions and garlic. Cover and simmer 1-1 ½ hours or until tender. Servings: 6-8 =============== Rabbit Braised in Wine 2 rabbits, cut into serving pieces Salt and pepper Flour 2 tbs. olive oil 2 onions, sliced 2 cloves garlic, minced 6 carrots, peeled and sliced 1 lb. fresh mushrooms, sliced 2 tbs. fresh parsley, minced ¼ tsp. thyme ½ tsp. oregano, rubbed 4 bay leaves 2 cups dry white wine Preheat oven to 350º. Salt and pepper rabbit and coat with flour. Place oil, onions, garlic, carrots and mushrooms in large casserole dish. Place rabbit on top of vegetables. Sprinkle with parsley, thyme and oregano. Add bay leaves and wine. Cover and bake 1 hour or until rabbit is tender. Remove bay leaves before serving. Servings: 6-8 =============== Rabbit Sauté Serve over a bed of rice. 3 tbs. olive oil 2 rabbits, cut into serving pieces 4 cloves garlic, minced 2 large onions, minced 1 cup white wine 2 16-oz tomato paste 1 tsp. thyme 4 bay leaves 1 tsp. sweet basil, rubbed 1 tsp. dry parsley 1 can black olives Heat olive oil in large skillet and brown rabbit, garlic, and onions. Remove rabbit and drain on paper towel. Pour in wine and bring to a boil. Add tomato sauce, thyme, bay leaves, sweet basil and parsley. Stir well; return to skillet. Cover and simmer 30 minutes. Add olives and simmer 10 additional minutes. Servings: 6 =============== Rabbit Sauce Picante 1 large wild or tamed rabbit (cut in 8 pieces) 2 Tbsp butter 1/2 cup chopped onion 1/2 cup diced bellpepper 1 Tbsp garlic 1 12oz can tomato paste 1 beef bouillion cube 2 cups beef or rabbit stock 1 cup all purpoose flour 1 Tbsp lemon Melt butter in black iron pot then dredge rabbit pieces in the 2 cups of flour. Brown rabbits good on all sides, next add onions, bellpeppers, garlic and sautee stirring in the vegetables thoroughly. Turn heat to medium low, cover and simmer for 30 minutes, stirring occasionally. Next melt beef cubes in hot water and add to beef or rabbit stock. After simmering for 30 minutes add tomato paste and cook for 10 minutes, stirring often. Add remaining flour to the pot and stir in well. Cook for 5 minutes stirring very often. Next pour your liquid in gradually until reaching thickness desired (gravy should be like thick stew). Add salt, red and black pepper to taste.I usually add 1/2 Tbsp of Worchstershire sauce and three dashes af tabasco (I also live in Louisiana so its optional but accents rabbit great). Also add lemon. Serve with steamed rice garnished with fresh chopped parsley. =============== __________________ ICQ: 168-914-369 >>> sysop [at] TexasDreams [dot] com

04-06-2007, 01:38 AM	#2
Sexsitesurfer Confirmed User Industry Role: Join Date: Aug 2005 Location: Porn land Posts: 3,157	Not very PC this time of year, but some sound pretty good! Just don't tell the missus what meat it is! __________________ Paul DDF Productions Marketing manager Skype: Marketing.DDF ICQ: 316302313 Cell: +36 30 732 6076 [email protected]

04-06-2007, 01:49 AM	#3
martinsc Too lazy to set a custom title Industry Role: Join Date: Jun 2005 Location: 127.0.0.1 Posts: 27,047	damn, you made me hungry.... __________________ Make Money