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Rabbit
Rabbit Ravioli with Basil Cream Sauce
1 lb. Semolina or bread flour
6 whole eggs
1 pinch salt
water as needed
Rabbit Filling
3 lbs. ground rabbit
1 T. Cayenne pepper
salt to taste
3 T. parsley
1 minced onion
3 T. fresh Parmesan cheese
½ T. hot sauce
Basil Cream Sauce
1½ qts. heavy cream
3 T. chicken base
coarse black pepper to taste
3 T. fresh basil
Roux
4 oz. butter cream
4 oz. flour
Combine all the rabbit mixture in one bowl and mix well with your hand. Set
in cooler until ready to use. Take some rabbit mixture and cook some to see
if you have enough seasoning. Combine all pasta ingredients in large bowl and
knead the mixture until it is smooth. Cover the dough and allow to rest for
1 hour before rolling and shaping. Roll out pasta dough, cut in ravioli shape.
Fill with rabbit mixture and seal with an egg wash.
To make roux, melt butter in a small saucepan. Add flour. Mix well,
making sure there are no lumps. If you do have lumps, add more hot
melted butter. Set this mixture aside.
Combine cream, chicken and pepper in a sauce on high heat. Let it
come to a boil and reduce heat to low. Simmer and add roux. Thicken
to thin to medium stage. If too thick, just add more cream. Add basil,
let simmer for 5 to 8 minutes. If needed, add salt.
Jimmy and Becky Walker
Yellville, Arkansas
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Excellent Rabbit
1 rabbit, cut into pieces
1 medium onion, sliced
4 whole cloves
4 black peppercorns
1 bay leaf
½
tsp. mace
1 cup dry red wine
1 cup water
salt and black pepper
½
cup butter
Place rabbit in a plastic or glass container. Combine next 7 ingredients and
pour over rabbit. Let marinate in refrigerator for 2 – 2 ½ hours,
turning several times, the longer it stands the better the flavor. Remove the
rabbit from marinade and pat dry. Season with salt and pepper and dredge in
flour. Brown on all sides in butter in a heavy skillet. Strain marinade and
add to rabbit. Cover and simmer rabbit about 45 minutes until tender. It is
good served over hot grits or rice.
Mrs. James L. Enochs
Orange Beach, Alabama
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Fried Rabbits
2 wild rabbits, cut into serving pieces
2 eggs, beaten
lemon juice
½
cup flour
salt and pepper
½
cup bread crumbs
¼ tsp. oregano
oil
Cover pieces with water and add juice of small lemon. Parboil for ten minutes.
Drain; pat dry and sprinkle with seasonings. Combine milk and eggs. Coat rabbit
pieces in flour, then egg mixture, then breadcrumbs. Heat ½ inch oil
in iron skillet. Cook rabbit until brown on all sides. Lower heat and cook
until tender, about 20 minutes.
Board of Levee Commissioners For The Yazoo-Mississippi Delta
Clarksdale, Mississippi
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Barbecued Rabbit
1 rabbit, cut into pieces
1 clove garlic
1½ tsp. salt
¼
cup salad oil
4 tsp. sugar
1 T. paprika
2/3 cup catsup
1 T. Worcestershire sauce
½ cup vinegar
1 medium onion, chopped
1 T. pepper
1 cup water
Brown rabbit on hot fat and place in a heavy container. Combine all ingredients
and blend well. Pour sauce over rabbit and bake uncovered at 325 degrees for
1 ½ to 2 hours. Baste every 15 to 20 minutes.
Board of Levee Commissioners For The Yazoo-Mississippi Delta
Clarksdale, Mississippi
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Wild Rabbit Supreme
1 or 2 wild rabbits, cut up
2 cans cream of mushroom soup
flour
2 onions, sliced
salt to taste
Tabasco sauce
pepper to taste
1 clove garlic
shortening
1 bay leaf
¼ cup water
2-3 strips bacon
¼ cup wine
Boil rabbit pieces for 1 hour. Dry thoroughly; shake in bag with flour, salt
and pepper. Braise rabbit in pressure cooker in small amount of shortening.
Add water, wine, soup, onions, dash of Worcestershire sauce, dash of Tabasco
sauce, garlic and bay leaf. Place strips of bacon over top. Close cooker, cook
for 20-25 minutes according to cooker instructions for chicken. Yield: 4-6
servings.
Board of Levee Commissioners For The Yazoo-Mississippi Delta
Clarksdale, Mississippi
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Rabbit Roux
2 rabbits, cleaned and cut in serving pieces
2 -10.5 oz. cans cream of mushroom soup
3 T. chopped parsley
2 cups salad oil
water
5 T. salad oil
salt and pepper
2 medium onions, chopped
1 bay leaf
1½ cups celery, chopped
1 cup green onions, chopped
Marinate rabbit (see basic marinade) and then prepare as follows: Heat salad
oil in 10-inch skillet. Fry rabbit until brown. Sauté onions, celery
and green onions in 5 T. salad oil until soft. Add soup and parsley. Simmer
for 15 minutes. Add water to make heavy brown gravy. Salt and pepper to taste.
Place rabbit in Dutch oven or large casserole. Cover with gravy. Add bay leaf.
Cover and cook in a preheated oven at 325 degrees for 2 hours until rabbit
is tender. Remove bay leaf before serving. Serve over rice. Yield: 4-6 servings.
Board of Levee Commissioners For The Yazoo-Mississippi Delta
Clarksdale, Mississippi
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