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SMOTHERED RABBIT :
Dress and cut 1 rabbit into pieces, dredge with seasoned
flour, sauté in 3 tablespoons of drippings or butter until brown. Cover
thickly with sliced onions, cover with 1 cup sour cream. Cover tightly and
simmer for 1 hour in the cream. Cover skillet tightly and simmer for 1
hour or bake until tender (1 hour or more) at 300 degrees.
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This is a dish after rabbit hunting so you won't come home empty handed,
it also has 0 grams of fat and 0 calories!
Using a clean shovel carefully remove 12 to 24 rabbit tracks in clean
fresh snow
Place the harvested tracks in a large zip lock bag place in back of your
truck
After you arrive home place the freshly remove the tracks and place in a 6
quart soup pan
Turn stove on medium heat for 5 to 7 minutes
serve in a soup bowl
Great with humble pie!
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~ pheasant breasts, cut into 1/2" strips
~ flour
~ 1 - 2 eggs, beaten
~ Franks Red Hot sauce or your favorite brand
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Heat a little oil in a large skillet.
Place some flour in a shallow bowl and the beaten egg(s) in
another.
Dip the meat strips into the flour and then into the egg and
then in the flour again. Add to the hot oil.
Add the hot sauce to taste and cook over medium low heat 20 - 30
minutes or until done.
Add more hot sauce as needed while cooking.
Serve and enjoy. |
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~ 3 rabbits, quartered
~ 1 large onion, chopped
~ 1 large can tomatoes
~ 1/2 - 3/4 cup sugar
~ 1 tbsp butter
~ 1/2 cup vinegar
~ 1/2 cup ketchup
~ 1 tbsp favorite bbq sauce
~ 1 tsp cinnamon
~ salt
~ pepper
~ dash chili powder
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Place rabbits
in a large pot. Cover with water and bring to a boil. Reduce
heat and cook 1 - 1 1/2 hours or until tender.
Remove meat from pot and allow to cool. Debone.
Place meat in a crockpot and add the rest of the ingredients
adding the sugar, salt and pepper to taste.
Cook on low all day.
Serve on buns or on the side.
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