Squirrel & Rabbit Recipies

Rabbit, Squirrel or Chicken Jambalaya

SEASONING MIX
2 Whole bay leaves
1 t Salt
1 t thyme
1 t White pepper
1 t Garlic powder
1/2 ts Ground red pepper
1/4 ts Black pepper
1/4 ts Ground red sandalwood (OPT)
MAIN INGREDIENTS:
1 large rabbit OR 2 squirrels (or a chicken)
4 tb Margarine
1 1/2 c Finely chopped onions
1 1/2 c Finely chopped celery
1 1/2 c Finely chopped green peppers
1/2 ts Tabasco sauce
1 2/3 c Chopped tasso* or smoked ham
3/4 c Canned tomato sauce
2 c Uncooked rice, preferrably converted
3 bullion cubes
3 c Rabbit or chicken stock

Cut meat away from rabbit/squirrel or chicken bones and chop into 1/4-inch pieces; add scraps, bones, and giblets (excluding the liver) to 3 cups of boiling water and the bullion cubes, simmer 1 hour to make the stock.

Cover the meat with salted water and refrigerate meat until ready to use. Drain in a colander.

Combine the seasoning mix ingredients in a small bowl and set aside.

Melt the margarine in a 4-quart saucepan. Add 3/4 cup each of the onions, celery, and bell peppers, then stir in the seasoning mix, Tabasco, and tasso. Cook over med-high heat until onions are dark brown, about 20 minutes, stirring constantly. Add the remaining 3/4 cup each of onions, celery, and bell peppers. Cook about 5 minutes, stirring occasionally. Add the tomato sauce and simmer about 5 minutes, stirring constantly. Add the rabbit/squirrel/chicken and cook over high heat for 15 minutes, stirring occasionally. Stir in the rice, mixing well. Reduce heat and simmer for about 12 minutes. Add the stock. Bring the mixture to a boil; reduce heat and simmer covered over very low heat until rice is tender but still firm, about 15 minutes. To serve, mold rice in an 8-ounce cup. Place 2 cups on each serving plate for a main course or 1 cup for an appetizer.

Makes 4 main-dish or 8 appetizer servings.

*Tasso is a Cajun specialty ham available in Louisiana & Texas, Cure 81 ham is a good substitute elsewhere in N. America.
 
1/2 c Onion,chopped
3 Garlic cloves,minced
2 tb White vinegar
1 ts Browning sauce
1 cn Mushrooms,drained(8oz)
1 tb Butter or margarine,melted
1 tb fresh Parsley,minced
1 tb dried thyme
2 tb Green bell pepper,minced
2 tb Green onions,chopped

2/3 c dry white wine

1. Cut rabbit into serving pieces, dry rabbit on paper towels and place in bowl.
2. Combine salt, black pepper, cayenne pepper, onion, garlic and vinegar; pour over rabbit, turning pieces to coat.
3. Cover bowl and marinade overnight in refrigerator.

4. Transfer rabbit and marinade to well-greased baking dish.
5. Bake in preheated 450'F. oven 45 minutes.
6. Combine remaining ingredients and pour over rabbit.
7. Reduce heat to 300, bake 30 to 45 minutes longer, until rabbit is fork-tender.

Great with a spinach salad, buttered rice or noodles, steamed vegies, white wine or beer.
 
Hey KW.....

Heres the best and most simple recipe for bunny out there...

Ruffled Rabbit

1 Rabbit minus the fur and entrails.
1 egg (optional)
1 large bag of Ruffles All Dressed chips


Take rabbit, quarter.

Large bag of Ruffles,, open bag and crush contents.
I open the bag,,partially roll it back up and step on it a bunch of times.

Roll the Rabbit in a slightly beaten egg (optional)
and drop it in the crushed bag of ruffles. Shake Well

Place pieces on a baking tray,dump excess chips ontop of Bunny, and cover with foil.

The last few minutes, remove the foil and let it slightly brown,if not done already....

Nothing else is needed..No Greese or other spices..Everything you need is in the chips...

This is an Awesome camping recipe....

Let me know how it turns out

ttyle

Eric...
 
Well, there are two recipes that I use for bunnies, they will do for squirrel too, though if you have rabbit I can't think of a good reason to fool with the squirrels :)

I dress the rabbits out, skin, and completely clean the body cavity, split chest and take the hear, lungs etc out. Ditto the pelvis, split and clean out. The cleaned and quartered carcases are then simmered in water with a few herbs (mostly Thyme) until they are tenderish. After draining and cooling they can be easily de-boned without much wasteage.

I have tried a bunch of things with the meat after that. My current favorite is to fry up some bacon, wilt some chopped onion and put it all in a pan with some chicken stock, tomato paste, a couple gloves of chopped garlic, some paprika, cayene, and some comercial barbecue seasoning. Then simmer for about 45 minutes.

The problem with rabbits, as I have found it, is that they vary so much. Quantities and times change depending on the victim's age.

:D :D :D Second recipe. Remove bunnies head, but only if you want to, gut, remove all innards, don't skin, season body cavity to taste, coat in clay, lay a fire about the "bunny-ball", light and wait for fire to die down, call it an hour or tow. Clean away fire, break into ball, eat! :D

Honestly, it ain't bad! Very tender.

Bon-apetite
 
- 1 rabbit or squirrel, quartered
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 c water
- 1 c molasses
- salt, pepper
- butter

Saute the onion and garlic in butter until translucent. Season the quartered meat and add to skillet. Saute on each side until browned.

Whisk together water and molasses and pour over meat. Bake in 350F oven for 45 minutes.

Sweet.
 
I've been told by more than one person that a great way to cook squirrels is to skin, gut and clean a few, and throw them in a Crock Pot. Add carrots and peeled potatoes. Season with salt and pepper. Leave in crock pot all night or all day, and you'll have a great meal.
 
Careful with the Squirrels. Been some reported cases of Kreutsfeld Yakob Syndrome being transmitted via eating Squirrel brains and or jowls. KYS is the human version of mad cow; strangely enough it is usually transmitted by canabalism in humans.
 
You must log in or register to reply here.
Back
Top