Wild Game

Baked Stuffed Rabbit with Carrots

[expand title=’Ingredients’]3 or 4 average potatoes
2 tbsp. butter
1 tsp. salt
1/2 tsp. pepper
1 tsp. dried summer savory
1 c. finely chopped celery
1 rabbit
2 lg. carrots, quartered
1 lb. bacon
1 or 2 c. hot water[/expand]

Preparation:
1. For dressing, mash potatoes to make a pint, season with butter, salt, pepper, savory and celery. Fill body of rabbit with this stuffing and sew up.
2. Place rabbit on rack of baking pan with legs folded under body and skewer in this position.
3. Place quartered carrots beside it on the racks.
4. Put pan in 400 degree oven and after first 10 minutes pour 1 or 2 cups hot water over body, continue cooking until done.
5. Shortly before done, remove bacon and let rabbit burn.

BBQ Wild Rabbit

[expand title=’Ingredients’]1 (2-3 lb.) rabbit
Celery tops
1 med. chopped onion
2 tbsp. butter
1 garlic clove, chopped
1/2 c. chopped celery
3/4 c. water
1/4 c. dry wine
1 c. ketchup
2 tbsp. vinegar
2 tbsp. Worcestershire sauce
2 tbsp. brown sugar
1 tsp. dry mustard[/expand]

Preparation:
Cut cleaned rabbit into serving pieces, boil with celery tops for 30 minutes. Remove rabbit from water and let stand a few minutes. Cook onion in water until browned, then add remaining ingredients and cook for 20 minutes. Add rabbit and simmer slowly for 1 hour. Serve hot. 4 servings.

Braised Rabbit

[expand title=’Ingredients’]3 1/2 – 4 lb. rabbit
Salt & pepper
About 1/2 c. flour
Butter, salad oil or other fat
About 3 tbsp. onion, sliced, 1/2 c.
Liquid, 1-2 c.[/expand]

Preparation:
Cut rabbit into pieces for serving. Singe and remove pin feathers if necessary. Wash under running water or wipe with wet cloth. Dry thoroughly. Sprinkle with salt and pepper, dredge with flour. Reserve remaining flour for gravy. Heat fat in a heavy skillet and brown the chicken in it. If onions are used, brown them in the same pan which the rabbit is almost browned

Browned Partridge

[expand title=’Ingredients’]2 (4 lb.) partridges
4 sm. onions
5 tbsp. olive oil
1/2 c. flour
1 clove garlic, chopped
1 c. canned tomatoes
1 c. sliced mushrooms
1 lg. green pepper
Salt & pepper to taste[/expand]

Preparation:
Cut partridge into serving pieces. Season with salt and pepper; roll lightly in flour. Heat oil in skillet and brown partridges on all sides for about 10 minutes. Stem, seed and slice green peppers lengthwise. Mix with onions, garlic and tomatoes; add mixture to partridge. Cover, simmer slowly for 40 minutes; add mushrooms; simmer 15 minutes or until mushrooms and partridge are tender. Serve very hot. Serves 4 to 6.

Baked Pheasant

[expand title=’Ingredients’]1 pheasant
1 qt. boiling water
3 stalks celery
1 onion
1 tsp. salt
1/8 tsp. pepper
4 strips bacon
1 c. water[/expand]

Preparation:
Clean pheasant, pour boiling water over it. Put celery and onion on bird. Don’t stew up. Rub bird with salt and pepper. Add 1 cup water, cover and bake in oven at 350 degrees.

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