Rabbit Recipes

8/13/2019 Rabbit Recipes

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Ways to Cook Rabbit1953

--Swickard, Mary T.

Harkin, Alice M.

Bureau of Human Nutrition and Home Economics

Agricultural Research ServiceHome and Garden Bulletin 35, USDA, 1953

15 pages

Issued December 1953

Archive copy of publication, do not use for current recommendations.

The PDF file was provided courtesy of the National Agricultural Library.

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Home and GardenBulletin No. 35BureauofHuman NutritionandHomeEconomicsU. S. DEPARTMENT OF AGRICULTURE


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W a y s to c o o k R A B B I TDomesticrabbitis ameatthatisbecomingincreasingly available in retail markets.

Freshor frozen, it issoldallyear round.Rabbit meat can be used in most of theways in which chicken is used. It is fine-grained andmild-flavored , andpractically allof it iswhite meat. Like other leanmeats,poultry,andleanfish,rabbitmeat is agoodsourceofhigh-quality protein. uying rabbit

Rabbitsaresold liveorready-to-coqk. Likepoultry, ready-to-cookrabbitsmay begovern-ment inspectedforwholesomeness.Most commercially producedrabbits aremarketed when theyare to 12weeks old.These youngrabbitsareknownas fryersand weigh not less than iy pounds andrarely over8%pounds, ready-to-cook. Rab-bitsknownas roasters usuallyweighover4pounds, ready-to-cook,and areordinarily 8monthsorolder.Alargevolumeof the ready-to-cookrabbitis marketed in frozen formusually piecesof onerabbit are packaged and frozen to -gether. The gibletsheart, kidneys, and

liverareoften included.Thawing f r o z e n rabbit

A 2i/2-pound frozen rabbit packaged inpieces needs about3hourstothaw under coldrunning water, about6hoursat room tem-perature 75F.),or 8 to 10hours,orover-night,in therefrigerator.

Largerabbitsover3pounds shouldnotbe thawed at room temperature unlesstheyare to becookedimmediately.P o in te rs o n c o o k in g

Small young rabbits fryers, 1%. to 2pounds ready-to-cook) may befried satisfac-torilyinmuchthesamewaythatchickenisfried. Orthey maybestewedand the meatused invarious recipes.Larger fryersandroastersneed long, slowcookingin acoveredpantomake themtender.Best methodsofcooking themare stewing-that is, simmering in a small amount ofwater-and braisingfirst browning in alittle fat and then cooking slowly, with orwithout added liquid,on top o f the range orin theoven. Liquid usedinbraising maybeasaucethataddsflavor to thedish.Recipeson the followingpages give direc-tionsfor fryingandstewingrabbit,fo rbrais-ing it,plainandwithdifferentseasoningsandsauces, and also for using the meat fromcooked rabbit.Formost recipes,therabbit is cutinserv-ing pieces before it is cooked. Dealersusuallycutlarge rabbitsinto9 or 11piecesthe 2 forelegs, 4pieces fromthe 2hindlegs,and3 or 5sectionsofback.The kidneysareusually attached insidethelower backand are cookedand served withthispiece. Theliverandheartmay becookedwiththerestof therabbitinanyrecipeyouare using,or stewed separately and usedingravy.Yield o f s t e w e d rabbit m e a t

From a small rabbit 1% to S1/^ pounds,ready-to-cook, you mayexpect2 to4%cupsofcookedmeat. From larger rabbitsyou maycountonabout cupsofcooked meat perpound ofready-to-cookweight.

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Fried rabbitSmall youngrabbit(1 V a to 2

poundsready-to-cook)cutin servingpieces

Rour, salt,pepperCookingfat or oil

Rollrabbit in mixture of flour,salt,andpepper. Heatfat o r oilabout^4-inchdeepina heavy fry pan large enough to hold thepieceswithout crowding.Use moderate heat fo rfrying. Put in thelarge meaty pieces of rabbit first and cookabout10minutes before addingthe smallerpieces andgiblets. Turn the piecesoften fo reven cooking, and cookuntil well brownedandtender (30 to 35 minutestotaltime).

Three tofour servings.B r a i s e d rabbit with g r a v yYoung rabbit (2 to 2

poundsready-to-cook)cutin servingpieces

Flour, salt,pepper3 tablespoons cooking fat

or oil

cup hotwater2tablespoons flour2 cupsmilk

Rollrabbit in mixture of flour,salt, andpepper. Heat fat or oil in a heavy fry panand brown therabbitslowly,turning to brownon all sides. Add water and cover pantightly.Reduceheat and cookslowly until meat istender (about1hour), addinga littlemorewater ifneeded. Uncoverandcook5minuteslonger to recrisp surface. Removerabbitfromthe pan andkeepithot.Remove fa t from pan and pour back 2tablespoonfuls. Stirin the 2 tablespoons flourand cook until mixture bubbles. Addmilkslowly,stirringconstantly. Cookuntil thick,stirringoccasionally, thencookalittlelonger.

Addsaltan dpepperifneeded.Four servings.

Tobraisealargerabbit (about4pounds ,use%cupfat or oil for browning and % cupwater. Cookabout1y hours,oruntiltender.Makegravy with3tablespoonsflour, 3table-spoonsfat, and 3 cups milk.Eight servings.

R a b b i t f r i c a s s e e w ith v e g e t a b l e sRabbit (about 3 pounds 4 cupsraw vegetablespeas

ready-to-cook)cut inserv- andcoarselychoppedcar*ingpieces rots,onions, and celery

Flour,salt,pepper 1teaspoon salt cupcooking fat or oil cupsifted flour2cupshotwater

Roll rabbit in mixture of flour,salt, andpepper.Heatfat or oil andbrowntherabbit slowly,turning often. A ddwater andcover pan.Cookslowlyon top ofrange about1hour,or untilrabbitis almost tender. Add waterif needed during cooking. Add vegetablesandsaltandcookabout20minutes longer,or

until vegetables are done.Or, after browning, bake the rabbit at325 F. (slow oven) about 1% hours, addvegetables,andbake about30minutes longer.Mix the J 4 cup flourwithalittlecoldwater,addafe wtablespoonsof hotliquidfrom the

pan,andstir themixture intotheliquidinpan. Cook15minutes longer,oruntil sauceissmoothandthick.Eightservings.To fricassee a smaller rabbit (about 2poundsready-to-cook), use% CUPfa*or oilfo r browning, and half the quantity of theother ingredients in therecipe above. Cook-ingtimeon top ofrange beforeadding vege-tables is about 30minutes; in oven, about45minutes.Four servings.


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C r e o l e rabbit B a r b e c u e s a u c eRabbit (about 3 pounds

ready-to-cook)cut in serv-ing pieces

4 cup milkFlour,salt,pepper

3 tablespoons cooking fator oilCreole sauce (see recipe

below)

Diprabbit in milk and roll it in mixtureofflour,salt,andpepper.Heatfator oil andbrown rabbit lightlyonall sides. Poursauceoverrabbit;cover pan.Bakeat325F. (slow oven)1%hours,oruntil meat is tender. Uncover and bake 30minutes longertolirown top.Sixservings.

C r e o l e s a u c e2 mediumonions/ sliced1 clove garlic, finely

choppedt tablespoon choppedpars-leY3 tablespoons butter, mar-garine, or oil

3 cupstomato Juice (No.21/2can)

4 teaspoonWorcestershiresauceSalt and pepper to taste

Cookonions, garlic, and parsley in thefator oil until onion is golden brown. Addotheringredients except salt and pepper and cookgentlyfor 15minutes. Seasontotaste.R a b b i t in b a r b e c u e s a u c eRabbit (about 3 pounds

ready-to-cook)cut in serv-ing pieces

Flour/salt/ pepper

3tablespoons cookingfat oroil

Barbecue sauce (seerecipe/P. 7)

Roll rabbit in mixture of flour,salt, andpepper. Heat thefatand brown rabbit on allsides over moderate heat (about20minutes).Pour sauce overrabbit;cover pan.Bakeat325F. (slow oven) about45min-utes,oruntil meat is tender. Uncoverpan

andplace underbroiler. Broil15minutes,oruntil meatisbrown. Sixservings.

2 tablespoons brown sugar1 tablespoon paprika1teaspoon salt1 teaspoondrymustard 4 teaspoonchilipowder

2 tablespoons Worcester-shiresauce

1 cuptomato juice cupchilisauceorcatsup 4 cupvinegar

Fewgrains cayenne pepper cupchoppedonionCombineingredients andcookover lowheat

15minutes.

3 cup siftedHourSoIt and peppertotasteDumplingmixture (seerecipe

below)

R a b b i t with dumplingsStewed rabbit (about 4

pounds ready-to-cook)see recipe/ p. 9)

4 cupsrabbitbroth 3 cup fat (skimmed from

broth/ plus butter or mar-garineifneeded)Ifrabbitand broth arecold,heatthemto-gether until meatishot.Blendfat and flour andstirinseveraltable-spoonsof the hot broth. Pour the mixturegradually intotherestof thebroth,stirringconstantly. Cook until thickened. Seasonwithsaltand pepper.Dropdumpling mixture byspoonfulson thepiecesofrabbitintheboiling gravy. Spacesothat dumplings willnot run together incooking.Cover pan tightly and cook 15 minuteawithout liftingthecover.Eight servings.

Dumpling mixture cupsiftedflour2 teaspoonsbaking powder1/2teaspoon salt

1egg/beaten 3 cupmilk

Sift flour, baking powder, and salt to*gether. Combineegg and milk and add todry ingredients, mixing just enough tomoisten.


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H a s s e n p f e f f e r S w e e t s o u r rabbit cupvinegar2 cupswater2 teaspoonssaltteaspoonpepperteaspoon whole cloves2teaspoonssugar4 bayleavest mediumonion,sliced

Small rabbit (about 2pounds ready-to-cook)cut in servingpieces

Flour3tablespoonsfat2 teaspoons Worcestershiresauce3tablespoons flour

Make pickling mixture by combining thevinegar, water, salt, pepper, cloves, sugar,bayleaves,andonionin aglassorenameled-warebowl.Addpieces ofrabbitand sliced giblets andcoverthebowl. Letstandinrefrigerator8 to12hours, turning the pieces occasionallysothatthey will absorbthe flavorevenly.Removetherabbitpieces. Save liquidandonions but discard bay leaves and cloves.Rolltherabbitin flour. Heat fator oil inaheavypan andbrowntherabbitin it,turn-ing tobrownallsides.Pourthepickling mixture overtherabbit.Cover pan and cook over lowheat about1hour,oruntilrabbitistender.Takerabbitf rompan andkeepithot.AddWorcestershire sauce to the liquid. Mix the3tablespoonsflourwith alittle cold water,adda few tablespoons of hot liquid to it, andpourthemixture back intothepan. Stirand

cookuntilthesauceisthickand smooth, thencookalittlelonger.Pour sauce overrabbit.Four servings.Touse alargerabbit (about4 to 5poundsready-to-cook), double the amounts of in-gredients fo rthepickling mixture. It is im-portant to have enough to flavor all of themeat. Use% cup fat to brownthe rabbitand i / s cup flour to thicken the sauce. Itmaybenecessary toskimoffpartof the fat

beforethickeningthesauce.Eightto tenservings.

Small rabbit (about 2pounds ready-to-cook)cut in servingpieces

Flour,salt,pepper2tablespoons cookingfat or

oil1 cuppineapplejuicecupvinegar

teaspoonsalt1 cuppineapplepieces1 medium greenpepper,cut

in thin half slices1 tablespoons cornstarchcupsugar1/2cup water

Roll rabbit in mixture of flour,salt, andpepper.Heatfat or oil in a heavy pan, and brownthe rabbit over moderate heat, turning tobrownon all sides.Add pineapple juice, vinegar, and salt.Coverpan;cookoverlowheat40minutes,oruntil meat is tender. Add pineapple andgreenpepper;cooka fe w minutes longer.Mix cornstarch andsugarandstir in thewater. Stirthismixture gradually into liquidin the pan and cookslowly about5 minutes.Sixservings.

S t e w e d rabbitRabbit (about 4 pounds

ready-to-cook)cut inserv-ingpieces

1 teaspoons saltHotwater

Putrabbitintoa panlargeenoughtoholdthe pieces without crowding. Addsaltandenoughwatertohalf covertherabbit.Coverpan andcookoverlowheat about ^hours, or until meat is very tender. Add morewater during cooking if needed.

Serve hot with gravy made by thickeningthe broth and seasoning as desired, or usemeatandbrothinother recipes.If notusedatonce, meatandbroth shouldbecooled quickly bysettingthepan in coldwater,andstoredin therefrigerator. Meatstored in thebrothmay besomewhat juicier

thanmeat storedseparately.Eight servings. 9


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Rabbit pie B r o w n e d rabbitcupbutterormargarine 3 cups coarsely cutcookedcupchopped onion rabbitmeat1A cup chopped green Salt and pepper totaste

pepper Pastry (seerecipebelow) cupsiftedHour2 cupsrabbitbroth(orwatet

with 4 chicken bouilloncubes)Heat butterormargarine in alarge frypan. Addonionandgreen pepperandcookabout5minutes overlowheat.Blendin the flour and cookuntilthemix-ture bubbles. Pour in thebroth gradually,stirring constantly. Cook until thick and

smooth, stirring frequently. Addsalt andpepper.Addmeatto thesauceandheat thoroughly.Pour mixture into a shallow baking dish orpan.Rollout the pastry and cutslitsfor steamto escape. Fit to top of dish or pan, crimping

theedgesof the crust.Bakethe pie at 425 F. (hot oven 15 to20minutes,oruntil crust brownsandsauce

bubbles.Fourto sixservings.

P a s t r y1 cupsifted HourViteaspoon salt

V 3 cupshorteningAbout 2 tablespoons cold

watergiftflour and salt together and cut in theshortening. Mix in just enough water toholdingredients together.For variety. Use 1 cu p ofcooked dicedvegetables (potatoes,carrots,celery) with2

cups of rabbitmeat. Make the toppingoftiny baking powderbiscuits.

Stewed rabbit (about 4pounds ready-to-cook)(seerecipe,p. 9)

Flour,salt, pepper

1/3cup cooking fat or oil3 tablespoonsflour3 cupsrabbitbroth(or broth

plusmilk)Remove rabbit from the broth and savebroth fo r gravy. Drain the rabbit and roll

it in mixture of flour, salt, and pepper.Heat thefatand brown the rabbit, turning

tobrownallsidesandmaketheoutside crisp.Browningwill take20to 30minutes. Removerabbit frompan andkeepithot.

Removefatfrompan and pour back 3table-spoonfuls. Stirinthe3tablespoonsflour andcookuntil the mixture bubbles. Addbrothgradually and cookover lowheat until thickand smooth, stirring occasionally. Cook alittlelongerandseasontotaste.Eight servings.B a k e d rabbit h a s h2 cups finely chopped 1 teaspoons salt

cooked rabbit meat Pepper2 cups finely chopped raw cuprabbitbroth(orwater

with1 chicken bouilloncube)4 cup fine dry crumbs

mixed with butter ormargarine

potatoes2 tablespoons chopped

green pepper cup finely chopped

o o

Mix all ingredients except the crumbs.Pile lightly intoagreased baking dishorpan.Coverand bake at 350 F. (moderateovenabout 40minutes.

Remove cover and sprinkle crumbs overthehash. Bakeuncovered20minutes longertobrown.

Four servings, 1 cupeach.

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Rabbit c h o p s u e y Rabbit a la king2 cups coarsely cut cooked

rabbit meat cupsliced mushrooms2 tablespoons butter or mar-

garine1 cupthinly sliced celery1 small carrot, cut in thin

strips1 medium onion, thinly

sliced

1 cups rabbit broth (01w a f e r with 3 chickenbouilloncubes)

2 cupscanned bean sprouts,withliquid

3 tablespoonscornstarch3 tablespoons soy sauceSalt and pepper to taste11/2 cups hot cooked rice( cupraw)

Cookrabbit meat and mushrooms in thefatover low heat a few minutes, until lightlybrowned. Add celery, carrot, onion, andbroth.Cover the pan and boil gently 10 to 15minutes, or untilvegetablesare tender. Addthe bean sprouts and liquid, and heat toboiling.Mix the cornstarch and soy sauce; add

gradually to the boiling mixture, stirringconstantly. Cook 2 minutes, or untilslightly thickened; add salt and pepper.Serve overrice.Sixservings, about1 cupeach.

C r e a m e d rabbit3 tablespoons butter or 2 cups coarsely cut

margarine3 tablespoonsHour2V2 cups milk (or milk plus

rabbit broth)Saltand pepper

cookedrabbitmeat2 teaspoons lemon juice1teaspoon grated onion1 hard-cooked egg, finely

choppedMeltbutterormargarine andblendin theflour. Add milk gradually and cook oververy low heat, stirring frequently, untilsmoothand thick. Addsaltand pepper.Addrabbit meatandheat thoroughly,stir-ring occasionally.Stirinlemonjuiceandonion. Sprinkleegg

overthetop.Four servings, % cupeach.12

3 cupchoppedcelery3tablespoons finely

chopped onion3 tablespoons finely

chopped green pepper3 tablespoons sliced mush-

rooms cupwater

4 cupbutter ormargarine cupsiftedflour2 cups milk (part rabbit

broth may be used)Saltand pepper to taste2 cups coarsely cut cooked

rabbit meat

Cookvegetables andmushrooms gently inthewaterin acoveredpanuntiljusttender(about 20minutes). Drain, and save theliquid.

Meltbutteror margarine;blend in theflour. Addcooking liquidtomilkandpourgradually into fat-flour mixture, stirringconstantly. Cook over low heat, stirringfrequently, until thick and smooth. Seasonwithsaltandpepper.Add vegetables, mushrooms, and rabbitmeat to the sauce and heat thoroughly.

Fourservings,% cupeach.C u r r i e d rabbit2 cupsrabbitbroth 4cupfinelychoppedonion1clovegarlic,cut inhalf1 teaspoon currypowder 4 cup milk 3 cup siftedflour

2 cupscoarsely cut cookedrabbitmeat

Salt and pepper to taste ^ 2 cups hot cooked rice

(1/2cupraw)

Boilbroth, onion, garlic,andcurry powderin a covered pan for 20 minutes. Removegarlic.

Stir the milk into the flour. Add a fewtablespoonsof the hotbroth,andstirmixtureinto the rest of the broth. Cook over lowheat until thickandsmooth;stir frequently.

Addtherabbitmeatandsaltand pepper.Heat thoroughly and serve overrice.Four servings,1 cupeach.

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R a b b i t h a m c r o q u e t t e s Rabbit s a la d2tablespoons butterormar- cupground cookedham

garine2 tablespoons flour1/8teaspoondry mustard cupmilk1 teaspoon onion juice or

grated onion1 cups chopped cooked

rabbit meat

1teaspoonchoppedparsley1 teaspoon chopped green

pepperBeaten eg gFinedry crumbsFat or oil fordeep frying

Meltbutter or margarine andstir in theflour and mustard. Cook until mixturebubbles.Addthe milk gradually,stirringconstantly.Add onionand cookoverlowheat until thickandsmooth,stirringoccasionally.Blendthemeat, parsley,andgreen pepperintothesauce. Cool. If themixtureisverysoft,chillituntilit is firmenoughtohandleeasily.Shapeinto eight croquettes. Dip them inthe eggandrollthemin thecrumbs.Fry indeepfat at350F.about4minutes,or untilgoldenbrown.Four servings.

R a b b it s a n d w ic h s p r e a d1 cupfinely chopped cooked

rabbit meat2tablespoonsfinely choppedo ni o n2 tablespoonsfinely chopped

greenpepper

cupfinely chopped celery 4 cupfinely chopped sweet

pickleorpickle relish cup mayonnaise or otherthicksalad dressing

Saltto tasteMix all ingredients well. Keep cold anduse withinaweek.Makesl1/^cups, enoughfor 6sandwiches,

V A cup each.

2 cups coarsely cut cookedrabbit meat

4 cupchopped sweetpickle cupchopped celery1tablespoon chopped onionl Z cup dicedcooked pota-

toes

2teaspoon salt1 tablespoon liquid from

sweetpicklesifa tablespoonlemonjuice 4 cup mayonnaise orother

thick salad dressing

Mixfirst six ingredients lightly butthor-oughly. Blend pickle liquidand lemonjuiceintodressing and mix with theotheringrecii-ents. Chillfo r anhourtoblendflavors.Fourservings,% cupeach.

R a b b i t s a l a d l o a f1 envelope unfavoredgela-

tin(1 tablespoon) 4 cupcoldwater1 cups hot rabbit broth

(or water with 4 chickenbouilloncubes)Salt to taste1 teaspoon gratedonion or

onion juice

1 tablespoons vinegar orlemonjuice

1 hard-cookedegg, sliced6 stuffed olives, sliced1 cups diced cookedrabbit 3 cupcooked peas3 tablespoons finely

chopped celerySoften thegelatinin the cold water a fe wminutes and dissolve in the hot broth. Addsalt,onion,andlemon juice.Pour a layer of the gelatin mixture^4-inchdeepin thebottomof anoiled3- or4-cup loafpanor mold, andcooluntil firm. Let therest

ofthe gelatin mixture thicken but not set.Pressa design of the sliced egg and oliveslightly intothe firmgelatinin thepan.Add the rabbit, peas, and celery to thethickenedgelatin-broth mixture, and pour itcarefullyovertheslicedegg andolives. Chilluntil firm. Unmoldandslicefo rserving.Four servings, about% cupeach.

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INDEX TO RABBIT RECIPESPage

A lakins 13Baked hash 11Braised, with gravy 4Browned. 11Chop suey 12C ream ed 12Creole 6Curried.. 13Fricassee with vege ta bles 5Fried 4Hassenpfeffer 8In barbecue sauce 6Pie 10Rabbit-ham croquettes 14Salad 15Salad loaf 15Sandwich spread 14Stewed 9Sweet-sour 9With dumplings 7

PreparedbyMaryT. Swickard andAliceM. HarkinBureauofHuman NutritionandHome Economics

Agricultural Research ServiceU. S.Departmentof Agriculture

December1953

U. S. G O V E R N M E N T P R I N T I N G O F F I C E : I98S

For sale by the Superintendent of DocumentsU. S.G overnment P rinting Office,Washington25,D. C

Price 10 cents

Rabbit Recipes

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