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Stuffed Wild Rabbit
Posted By: Joe Kerr
Ingredients
- 2 whole rabbits, skinned
- 2 small onions
- sprig of fresh mint
- salt and pepper
- string fresh peppers
- vinegar
- cup of sweet cider
Directions
Soak the fresh rabbits over night in salt water. Then cut the onions into 4. Mix together with mint pepper fresh peppers and a dash of vinegar. Then stuff the insides of the rabbit with the filling. Once all full, sew the rabbits and pour the cider into the cavity of the rabbits before complete sewing is done. Finally, wrap in tin foil and bake for 40 to 60 minutes. Enjoy!
Spicy Rabbit
Posted By: Joe Coley
Ingredients
- pair of young rabbits
- 2 tomatoes
- bay leaf
- 1 qt. beef stock
- pepper onion (chives can be used instead of onion)
- 2 tbsp.
- flour
- sprig of thyme
- salt
- green pepper
Directions
- Clean and cut rabbits into pieces. Let stand over night in vinegar and onions, thyme parsley, whole spice, salt and pepper and green or hot pepper.
- When ready to prepare rabbit remove from liquid, rinse and smother well before adding hot stock.
- Let come to a boil and simmer for one-hour or more, in all other seasonings.
Red Wine Vinegrette Rabbit
Posted By: Rudy Perez
Ingredients
- 1 or 2 Rabbits (depending on amount of people)
- 1 Bottle of Red Wine Vinegrette
- Olive Oil
- 1 Cup Flour
- 2 Eggs
- Milk
- Salt and Pepper to taste
Directions
Cut rabbit into fryer parts, and put in a bowl with red wine vinegrette. Allow to marinate for 3 days. On the third day in another bowl, place 1 cup of flour add salt and pepper to taste. In another bowl, place 2 eggs and milk. In a nonstick frying pan, heat olive oil.
Place rabbit first in egg and milk mix and then in flour and fry in olive oil until done. Serve on plate with green vegetable and mash potatoes.
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