Rabbit Casserole
Creamy Rabbit Casserole
Rabbit Casserole
Gamekeeper's Rabbit Casserole
Rabbit Casserole with Dumplings
Rabbit Casserole with Mustard Sauce
Ritz Rabbit over Rice Casserole
Rabbit Casserole
2 - 3 rabbits, boiled until done
1 bag medium egg noodles
2 cups corn flakes
1 stick butter
1 cup flour
2 cans chicken broth
1 tsp garlic powder
1 tsp onion powder
1 tsp thyme
1 tsp salt
1/2 tsp pepper
1 large bag shredded mozzarella cheese
1/2 cup French fried onions
Boil the rabbits until done. Allow to cool then remove the meat from
the bones. Set aside
Cook the noodles per the package directions. Drain and set aside.
In a large saucepan, melt the butter. Add the flour and brown a little.
Add the chicken broth and stir until thick.
Stir in the garlic powder, onion powder, thyme, salt and pepper.
Add the rabbit to the sauce. Mix together. Add the noodles and mix
thoroughly.
Spray a 13 x 9 baking dish with cooking spray. Arrange the corn flakes
in the dish.
Pour the meat/noodle mixture over the corn flakes. Top with the cheese
and French fried onions.
Bake at 300 degrees for 45 minutes.
Serve and Enjoy!
Source: http://www.backwoodsbound.com/zrabbit12.html
Creamy Rabbit Casserole
2 rabbits, cut into pieces
5 Tbsp butter
1 med. onion, chopped
1 1/2 cup heavy cream
1/3 cup vinegar
salt and pepper to taste
1/2 tsp. thyme
In a Dutch oven melt 3 Tbsp butter and brown the rabbit pieces. Remove and
set aside.
Add remaining 2 Tbsp butter and saute onion until clear. Return rabbit to
pan.
Mix remaining ingredients and pour half of this over rabbit. Cover and
simmer over very low heat for 1 hr.
Skim off fat and add remaining cream mixture. Heat gently for 10 mins.,
until sauce thickens.
Source:
http://www.rabbithuntingonline.com/recipes/creamy_rabbit_casserole_recipe.htm
Rabbit Casserole
"Rabbit and smoked bacon casserole, flavored with chocolate,
vegetables, and potatoes, then garnished with croutons and fresh
parsley. The chocolate is optional, but adds a sophisticated twist to
the flavors."
yield: 4 servings.
2 (2 pound) rabbits, dressed and deboned, bones reserved
1 tablespoon mirepoix base
1/2 cup all-purpose flour
salt and freshly ground black pepper to taste
1 tablespoon vegetable oil
2 carrots, diced
1/2 onion, chopped
1 leek, chopped
1 turnip, diced
2 medium potatoes - peeled and cubed
1/2 pound smoked bacon, cubed
1 tablespoon tomato puree
3 (1 ounce) squares bittersweet chocolate, chopped (optional)
2 tablespoons vegetable oil
3 slices white bread
1 tablespoon chopped fresh parsley
Preheat the oven to 375 degrees F (190 degrees C). Season rabbit bones
with mirepoix base, and place in a 9x13 inch baking dish or similar.
Roast for 30 minutes, or until browned and fragrant.
Remove rabbit bones to a saucepan, and add enough water to cover by
about 1 inch. Bring to a boil, then cook over medium-high heat until
the liquid is reduced by half to provide a stock for the recipe. This
will take up to 30 minutes depending on the size of your pan.
Mix the flour, salt, and pepper. Coat rabbit pieces with the seasoned
flour. Heat 1 tablespoon of oil in the dish used to bake the rabbit
bones. Cook rabbit pieces over medium-high heat, or in the oven, just
until evenly browned on the outside.
Remove rabbit pieces, and add the carrots, onion, leek, turnip and
potatoes. Add bacon, and if necessary, a little more oil. Place the
rabbit pieces over the vegetables. Mix together your homemade rabbit
stock and tomato puree; pour into the baking dish. Cover tightly with
aluminum foil or a lid. Reduce the oven temperature to 350 degrees F
(175 degrees C).
Bake the rabbit casserole for about 1 hour, or until rabbit is cooked
through. Adjust the seasonings to taste. If you wish to use the
chocolate, mix it in at this time.
Heat 2 tablespoons of oil in a large skillet over medium-high heat.
Trim the crusts from the bread slices, and slice in half diagonally or
into cubes. Fry bread in oil until lightly browned.
Serve casserole in the pan, topped with fried bread (or croutons) and
sprinkled with chopped parsley.
Source: http://maindish.allrecipes.com/az/68355.asp
Gamekeeper's rabbit casserole
4 large rabbit joints
1 onion
1 tablespoon (15 ml) oil
half oz (12 gm) butter
2 oz (50 gm) tomato puree
2 sticks celery
1 tablespoon (13 ml) capers
1 tablespoon (15 ml) sugar
quarter pint (150 ml) red wine
half pint (300 ml) stock
thyme, salt, pepper
half ounce (12 gm) cornflour
Wash and dry the rabbit pieces and place in a 4 and quarter pint
casserole dish. Fry the onion in the oil together with butter until
brown and add to the casserole together with the tomato puree, chopped
celery, capers, sugar, red wine, stock and seasoning. Stir the
ingredients well, cover and cook for 1 and half hours at gas mark 4,
350F (180C) until the rabbit is tender. Blend the cornflour in a little
water and stir into the casserole mixture. Return to the oven for 15
minutes.
Source: http://www.bobjude.co.uk/bobjude/recipes/gamekeepers.html
Rabbit Casserole with Dumplings
Country families were always glad to get their hands on a fresh rabbit
to help stretch the week's food. Rabbit still makes a cheap meal,
served in a well-flavoured casserole with plenty of vegetables.
Dumplings are an East Anglian favourite - to be called a 'Norfolk
dumpling' just means you are delightfully plump!
Serves 4
100g Streaky bacon rashers
(4 oz), rinded and chopped
4 Rabbit portions
4 stalks Celery , chopped
2 Leeks , chopped
1 Bay leaf
225g (8 oz) Carrots , sliced
2 Tbsp Plain flour
600 ml (1 pint) Chicken stock
75g (3 oz) Self raising flour
40g (11/2 oz) Shredded suet
1 Tbsp Fresh chives , snipped
Pre-heat oven to 170 C / 325 F / Gas 3. Fry the bacon in a
flameproof casserole until the fat runs. Add the rabbit and fry gently
until browned. Add the celery, leeks, bay leaf and carrots and mix
well.
Sprinkle in the flour and stir well. Cook for 1 minute, then remove
from the heat and gradually add the stock. Bring to the boil stirring
continuously. Cover and bake for about 11/2 hours or until the rabbit is
tender.
Mix the self-raising flour, suet and chives in a bowl. Add enough cold
water to make a soft dough. Twenty-five minutes before the end of the
cooking time, shape the dough into 12 balls and place on top of the
casserole. Cover again and bake until the dumplings are well risen and
cooked through.
Source:
http://www.greatbritishkitchen.co.uk/recipes/game/rabbitcasseroledumplings.htm
Rabbit Casserole with Mustard Sauce
2 rabbits (1500 gms. approx.)
2 large onions (thinly sliced)
11/2 cups chicken stock (or) water + bouillon
1/2 cup white wine
1/2 cup cream
3 Tbsp. Dijon mustard
2 Tbsp. vegetable oil
Pepper
thyme
allspice
bayleaf
Cut along both sides of the backbone of rabbit with kitchen scissors
and discard the long bony part. Cut rabbit into 8 even-sized pieces.
Wash and pat dry. Heat half the oil in a large pan. Brown rabbit pieces
in batches of one layer. Remove, add remaining oil and brown until
through with all pieces. Add onion to pan stirring until lightly
browned. Sprinkle on the flour and mix well. Stir with a wooden spatula
to lift the baked-on sediment from the side of pan, which gives colour
to the sauce. Add the stock, or water and bouillon, the wine, and stir
until sauce boils and thickens. Return rabbit to pan. Add bayleaf and
all the spices. Transfer into an ovenproof baking dish. Cover and bake
in a preheated medium oven for 11/2 hours, or until rabbit is tender.
Remove bayleaf and stir through cream and mustard. Serve with steamed
and buttered potatoes.
Source: http://weekly.ahram.org.eg/2002/610/li3.htm
Ritz Rabbit over Rice Casserole
( Great Low Fat Easy and Quick Recipe )
Boil up the rabbit in salt water to de-bone.
1 large skinned de-boned and cleaned Rabbit.
cut rabbit into chunks ( if rabbit is small you may need 2 to get
enough meat)
1/2 pint of no fat sour cream.
2 small cans pieces and stems mushrooms, drained
1 can 98% fat free cream of celery of soup, or other creamed soup
1/4 cup Parkay lite or other reduced fat butter.
36 Ritz low fat, low sodium crackers
poppy seeds
1 cup rice
Mix the rabbit meat, sour cream, mushrooms and soup together. In a baking
dish that can be covered melt a half stick of Parkay lite. Crush up 36
Ritz low fat low sodium crackers in the package they come in without
popping it opened accidentally. Open the package carefully now and spread
the crumbs out over the bottom of the baking dish after evenly spreading
the melted Parkay. Pour the cream soup mix all over the crumbs and top
off with poppy seeds. Pre-heat the oven to 350 degrees. Cover and bake for
30 minutes. After its been baking for 5 minutes or more start the water
boiling for your rice. 2 cups of water and one cup of rice. After the
water starts boiling add in the rice then simmer for the last 20 minutes
of the bake time so they get done at about the same time.
Also good with noodles or mixed vegetables.
Source: http://www.mountain-breeze.com/kitchen/game/rabbit6.html
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