Recipezaar: Rabbit,Holiday/Event recipes

Snowshoe Hare with Onions

Tue, 04 Mar 2003 20:03:11 -0500

A winter favorite! -- posted by Aroostook

Basic Fried Rabbit or Squirrel

Tue, 11 Mar 2003 20:06:18 -0500

If you enjoy the taste of wild game as I do, and don't want to alter the taste of the meat too much except to put a nice coating on it here it is. Just the basics for the home or the camp. -- posted by Chuck in Killbuck

Fried Rabbit and Gravy

Fri, 10 Oct 2003 20:00:41 -0400

-- posted by Iowahorse

Zuni Jackrabbit Stew

Tue, 14 Oct 2003 20:00:29 -0400

Cooking times approx. -- posted by Iowahorse

Oven-Braised Teal

Tue, 04 Nov 2003 20:00:12 -0500

Also for: Doves, quail, snipe, woodcock, grouse, pheasant & rabbit -- posted by Iowahorse

Brunswick Stew

Thu, 04 Jan 2007 20:59:49 -0500

On New Year's Day, we invite friends over and have our favorite New Year's Day foods. I make what I thought this was the traditional Brunswick Stew recipe. I have searched the site and none sound like this! Maybe it is only traditional with us! Each year, at Thanksgiving and Christmas, I make turkey stock from our leftover birds. It is way too simple to even write a separate recipe. After dinner, I cut the meat from the bones (of the turkey) that we want to have for leftovers, sandwiches, or other good meals and refrigerate it. Then I put the carcass, the gravy, the neck, turkey skin, a squirrel (if we have one), and a rabbit (if we are lucky) into the pan I cooked the turkey in, along with about 2 quarts of water. I simmer this until time to go to bed, then put it on the deck (it is as cold or colder out there than it is in the refrigerator), and put a couple of bricks on the lid to keep any animals from stealing our broth. The next day, (bring pan back into kitchen) heat to warm, remove bones, and skim fat. Freeze broth and meat and save for New Year's Day. The amounts are approximate. -- posted by Sweetiebarbara

Stew With Herbs and Barley

Mon, 01 Dec 2008 17:08:28 -0500

Posted to the SCA_recipes LiveJournal community. Can be made with rabbit, hare, veal or chicken, depending on preference and availability. Documented to 7th century England. -- posted by DrGaellon