My husband is an avid hunter. I need some good recipes for rabbit.

[cape chef]

Roast leg and loin of rabbit
with parsnip and leek Gratin,cippolini,and spring garlic. You will need
1)confit of rabbit leg
2)Rabbit loin,rib and kidney
3)Baby carrots,split lenghtwise,blanched and glazed.
4)parsnip and leek gratin gratin.
5)fiddle heads, blanched and glazed
6) Cippolini onoins, pan seared
7) duck fat
If you like this idea let me know and I will send you the complete recipe
cc

[cape chef]

ye the way ,Heather,this is a spring recipe-which is the best time for rabbit. I can substatute the fiddle heads et for fall veg. Or you might want to try hare for this time of year
cc

[nutcakes]

I have not cooked rabbit, only eaten it, but I don't get it locally like you. I have considered making some of the recipes here with chicken, but I keep holding out for rabbit. Let us know if anything works out well. Sorry I don't have any personally tested recipes (not a chef) but I thought these sounded good enough to save.

I should add that this paper tests their recipes extensively, and I have made many dinners from it's pages.

I have been saving this article for rabbit in mustard sauce from a local chef. It is rich but sounds so good:
http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2000/02/16/FD45831.D TL

Here is a rabbit for the weekday fare:
http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/1997/07/30/FD64785.D TL

[This message has been edited by nutcakes (edited 11-12-2000).]

[shroomgirl]

Fricasse... should be a good way to cook wild rabbit.
How gamey is it? How big are they?
Any squirrels?

I once made rabbit ravioli for Easter...(sick I know it's sick) with carrot sauce and sorrel.....the friend I called for input said add whatever the bunny eats...think about what the rabbit eats in the wild.....it goes well with the flesh....pretty good rule of thumb.
Julia Childs has a rabbit recipe in one of her early 1980's cookbooks...seems like it has herb dumplings on top.

Shroomgirl, I hate to admit it but we had rabbit for dinner on Easter, too. I stewed mine in red wine with onions, carrots, potatoes, herbs and a few juniper berries; served it up over buttered noodles.

I forget where I read that same theory of serving the critters with a food that they would eat . . . pork with apples, lamb with mint, etc.

[shroomgirl]

Man this is really bad...rabbit with boiled eggs circling it in a potato basket... OHH food can be soooooo
humorus!

[mudbug]

Rabbit Recipes:
http://soar.berkeley.edu/recipes/meat/rabbit/
http://www.bowhunting.net/susieq/rabbit.html
http://www.btinternet.com/~sheila/recipes.htm
http://www2.mealsforyou.com/cgi-bin/recipe?id.8491 http://SOAR.Berkeley.EDU/recipes/cgi...0000&cache=yes
http://www.baccalieu.com/yaffles/rabbit.htm
http://www.redding.com/specials/hunt...itrecipes.html
http://www.outernetweb.com/recipes/g...y/poultry.html
http://dynamic.homearts.com/cgi-bin/food/gx.cgi/AppLogic+rfViewSystemRecipe? id=itl6.htm&source=tal



[This message has been edited by cchiu (edited 11-13-2000).]

Shroomgirl, at what point would we introduce the peeps and jelly-beans into the menu?

[mudbug]

Coniglio alla Barese (Rabbit Bari style)
Italy the beautiful cookbook, Lorenza de Medici

1 rabbit -- (approx. 4 lb)
3 oz raisins
- sprays of olive oil Pam
2 tablespoons sugar
1 tablespoon white flour
1/2 cup white wine vinegar
Salt
pepper
1 tablespoon fresh thyme -- chopped
2 bay leaves
1 sprig fresh rosemary
1 cup beef bouillon -- nonfat
3 oz pine nuts

Soak the raisins in lukewarm water. Cut the rabbit in pieces. Heat a large nonstick pot, spray with olive oil Pam. Add the rabbit, turn the pieces until golden on all sides.

Add sugar, flour, vinegar, salt, pepper. Simmer until all liquid has evaporated.

Add thyme, bay leaves and rosemary. Add the bouillon and drained raisins.

Cover, simmer for 40 minutes. Take the rosemary out, add pine nuts and serve Serves 6.

Note 1: As I wanted to prepare it in advance, I only cooked it for 20 minutes, then took it off the fire. 25 minutes before dinner, I put it back on the fire and simmered for the rest of the time. It went perfectly.

Note 2: I do not have any nutrition program, but I'm sure it meets the guidelines. If you want to make it even leaner, decrease the amount of pine nuts (or do not use any, but it would be a pity tastewise).

[shroomgirl]

Dessert of course with the ubiquetis coconut bunny shaped cake.

Shroomgirl, I should have known you would find the perfect way to end the perfect Easter dinner. Oefs a la Peep.

[shroomgirl]

Many years ago I did sugar work and made the peek a boo eggs ....one dinner for 8 I made them as name places...that was cool ....that was time consuming. BUT I heard that several cherished their eggs....

Doesn't it always feel good to know that somebody really really appreciates something like that? The guy that played the music for our wedding is an old buddy from when I used to do living history stuff; he refused payment, he said, because he'd always eaten so well when I catered an event! That made me feel so good I wanted to make him a trifle!