RABBIT RECIPES

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HASENPFEFFER

CUT 1 TO 2 POUND READY TO COOK RABBIT INTO SERVING PIECES.  MIX 3 CUPS WATER, 
1 CUP VINEGAR, 1/2 CUP SUGAR, 1 MEDIUM ONION, SLICED, 1 TEASPOON MIXED PICKLING 
SPICES, 2 TEASPOONS SALT, AND 1/4 TEASPOON PEPPER.  ADD RABBIT; REFRIGERATE 2 DAYS. 
REMOVE MEAT; DRY (RESERVE 1 CUP MARINADE).  PLACE 2 TABLESPOONS ALL PURPOSE FLOUR 
AND MEAT IN PLASTIC BAG; SHAKE TO COAT.  IN SKILLET, BROWN MEAT IN 2 TABLESPOONS 
HOT SALAD OIL.  GRADUALLY ADD RESERVED MARINADE.  COVER; SIMMER FOR 45 TO 60 
MINUTES, OR UNTIL MEAT IS TENDER (ADD WATER, IF NECESSARY).  REMOVE MEAT.  
THICKEN LIQUID FOR GRAVY IF DESIRED.  MAKES 2 OR 3 SERVINGS. 
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HASENPFEFFER 1 (12/15/93) (22:00)

       1        LB    RABBIT, DEBONED                                   
                      VINEGAR                                           
                      WATER                                             
       1        LARGE ONION, SLICED                                     
                      SALT & PEPPER                                     
       1        WHOLE CLOVES                                            
       1              BAY LEAF                                          
                      BUTTER                                            
       1        CUP   SOUR CREAM                                        

    THE RABBIT MEAT SHOULD BE PLACED IN A JAR AND COVERED WITH EQUAL PARTS
    OF VINEGAR AND WATER. ADD ONE LARGE SLICED ONION, SALT AND PEPPER TO  
    TASTE, CLOVE AND BAY LEAF. LET THE MEAT SOAK IN THIS SOLUTION FOR 2   
    DAYS, THEN REMOVE THE MEAT AND BROWN IN HOT BUTTER, TURNING IT OFTEN. 
    GRADUALLY ADD SOME OF THE SAUCE IN WHICH THE MEAT WAS PICKLED. LET    
    SIMMER UNTIL MEAT IS TENDER (ABOUT 30 MINUTES). JUST BEFORE SERVING,  
    STIR 1 CUP OF THICK SOUR CREAM INTO THE SAUCE.                        
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RABBIT ALMONDINE (04/05/94) (1:56)

      YIELD: 4 SERVINGS

      1 EA RABBIT CUT IN PIECES
    1/4 C  LIQUID OIL
    1/3 C  FLOUR
  1 1/2 T  SALT
      1 T  PEPPER
    1/4 C  WATER
      1 EA MEDIUM ONION CUT INTO RINGS
    1/4 C  TOASTED SLIVERED ALMONDS
      1 C  CHICKEN BROTH
    1/2 T  ROSEMARY
      1 T  LEMON RIND
    1/2 C  SOUR CREAM

   COAT RABBIT PIECES WITH FLOUR (RESERVE REMAINING FLOUR). BROWN IN
  HEAVY HOT SKILLET, SPRINKLE WITH SALT AND PEPPER. POUR CHICKEN BROTH
  WITH ROSEMARY, LEMON RIND AND ONION OVER RABBIT. SIMMER 45 MINUTES.
   REMOVE RABBIT PIECES TO WARMED PLATTER.  COMBINE RESERVED FLOUR WITH
  WATER AND STIR INTO BROTH UNTIL SAUCE IS THICK. STIR IN SOUR CREAM
  AND ALMONDS, POUR OVER RABBIT.
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RABBIT CAKE (12/15/93) (22:14)

       1              RABBIT                                            
       1              POTATO FILLING RECIPE                            
       1/2      CUP   BROTH                                           
       1 1/2    TBSP  FLOUR                                             
                      SALT & PEPPER                                     

    COOK THE RABBIT UNTIL TENDER, SEPARATE MEAT FROM THE BONES AND CUT    
    INTO SMALL PIECES. BUTTER A CASSEROLE AND PUT A LAYER OF THE POTATO   
    FILLING IN THE BOTTOM, THEN A LAYER OF MEAT; ADD 1 TBSP OF SAUCE (MADE
    BY COMBINING THE FLOUR AND WATER), SEASONING, AND CONTINUE UNTIL DISH 
    IS FILLED. BAKE AT 350-F UNTIL BROWN (ABOUT 25 MINUTES).              
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WELSH RABBIT

1/4 CUP BUTTER
1/4 CUP FLOUR
1/2 TEASPOON SALT
1/4 TEASPOON PEPPER
1/4 TEASPOON DRY MUSTARD
1/4 TEASPOON WORCESTERSHIRE SAUCE
1/12 CUPS MILK
2 CUPS SHREDDED CHEDDAR CHEESE (ABOUT 8 OUNCES)
DIPPERS (BELOW)

IN SAUCEPAN, MELT BUTTER OVER LOW HEAT.  BLEND IN FLOUR, SALT, PEPPER, DRY 
MUSTARD AND WORCESTERSHIRE SAUCE.  COOK OVER LOW HEAT, STIRRING UNTIL MIXTURE  
IS SMOOTH AND BUBBLY.  REMOVE FROM HEAT; STIR IN MILK.  HEAT TO BOILING, 
STIRRING CONSTANTLY.  BOIL AND STIR 1 MINUTE.  STIR IN CHEESE; HEAT OVER 
LOW HEAT, STIRRING CONSTANTLY, UNTIL CHEESE MELTS.  POUR INTO EARTHENWARE 
FONDUE POT; TRANSFER POT TO SOURCE OF HEAT AT TABLE.  ADJUST HEAT WHEN 
NECESSARY TO KEEP FONDUE WARM.  SPEAR DIPPERS AND SWIRL FONDUE WITH A 
FIGURE EIGHT MOTION.  MAKES 4 SERVINGS. 

DIPPERS: HOT BROWN AND SERVE SAUSAGES, CUT INTO THIRDS, HOT CANNED TINY 
WHOLE POTATOES, CHERRY TOMATOES, TOASTED ENGLISH MUFFINS, CUT INTO PIECES.          
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