Anyone have any good recipes?

Smothered Rabbit Recipe - use a cast iron pot

2 nice sized rabbits cut up
2 lbs. onions chopped
1 whole bunch of celery chopped (important for wild game - less for domestic)
1 lg. bell pepper chopped
2-3 tbs. cooking oil or bacon drippings.
6 cloves of garlic chopped
1 cup chopped green onions
1 cup chopped fresh parsley
Salt, black & cayenne pepper (Creole seasoning if you wish) Layered...

Marinade:
1 cup of milk
1 Tbs. Creole seasoning of your choice
1 Tbs. Garlic powder

Domestic rabbit can be marinated for a a few hours or not marinated at all; it has no wild taste. Wild rabbit needs to be marinated at least overnight or 12 hours. There's no science to this. The objective is to let the milk draw blood out, and, tenderize the meat (break down the meat tissues). Wild rabbits live in the wild and get more exercise than domestic (tamed) or caged rabbits do; hence the meat is tougher. Got the picture?

Milk or water will draw blood... milk draws blood and tenderizes, water only draws blood out.

Take the cut up rabbit and put it in a large zip-lock bag and add the marinade above. Put in the ice box and marinade at least 12 hours or overnight. Move the bag around a few times. Before putting the rabbit in the pot drain away all of the marinade liquid.

To cook the dish...

Start with the onions in a little cooking oil. Cook for about 20 minutes on a medium fire. Get them wilted. Add the celery and bell pepper. It will settle out but will continue to cook. Let them cook stirring often and you'll see them get more and more brown. Add water if you need too here and there. This is one key to the gravy. The flour is the other... you'll see this later

What you want is all the vegetables cooked down to almost a "mush". and they are "pecan" colored. What makes that happen is letting things get a little "sticky" and almost burnt (dark brown). When you see "dark brown" add a 1/8 cup or so of water (you don't have to measure), turn the fire down a little and scrape the bottom of the pot... you'll see the sticky stuff dissolve. When you add the water you'll see a little sizzle and see a brown water evolve... that's the beginning of your gravy. Turn the fire back up after that and continue the process.

Continue until you satisfied that the color is good. No more than "brown". This takes time folks... we're talking a few hours depending on the fire intensity and/or your willingness to watch it closely. True Cajuns are never in a rush when it comes to good food.

Once the veggies are "color perfect" you're going to add the rabbit. BUT, before you add the rabbit you're going to season it like you would a chicken to be fried, then dust it with all purpose flour. The flour may not stick to the rabbit, but will assist in adding to the gravy.

You have to crank the fire up just a little, let's say med-high, to get a little browning going on with the rabbit meat. Watch it closely so nothing burns. Once again you're looking for brown color and watch the fire intensity.

Once everything is browned nicely add the green onions and parsley, and about a cup of water. Stir around real good. Things will start to come together in a good gravy; add water to almost cover the meat but watch so the gravy is not too thin.... this is a judgment call on your part.

Now, if you're gravy is not thick enough you can add a little powdered instant roux to supplement. It has to come to a boil for it to thicken properly.

Once satisfied with the amount of gravy lower the fire to a slow bubble and continue to cook until the meat starts to separate from the bone. At this point be sure to taste and add seasoning as needed.

Serve over hot rice, and, sides are cornbread or hot French bread and a good veggie (like fresh cooked mustard greens..

Serves about six to eight.

Rabbit l'orange

4 pieces of rabbit legs
3 cloves of garlic, crushed
1 large red onion, diced
2 cm ginger, grated
Juice of 3 oranges
grated peel from 1 orange
3-4 tbs soy sauce
125 ml (half cup) chicken stock
125 ml (half cup) white wine
a sprig of rosemary
a sprig of thyme
1-2 tbs sugar
1 stick of cinnamon
salt and pepper to taste
Olive oil, for frying


Method

Rub salt and pepper generously on the rabbit. In a large frying pan, heat a good glug of olive oil. Fry the rabbit over medium-high heat. Add the soy sauce. Continue browning the rabbit, turning occasionally, for about 10 minutes. The skin may look a bit burnt, because of the soy sauce but don't worry. Keep basting the meat with oil and soy sauce during frying.

While the rabbit is browning, prepare the orange sauce. Fry garlic, onion and ginger in a little bit of olive oil until fragrant. Add rosemary, thyme, cinnamon and continue frying. Pour in the orange juice, chicken stock and wine into the pan. Add in the orange zest and sugar, if desired. Bring to boil and then turn down to simmer to start reducing the sauce.

Place the browned rabbit legs into the pan with the sauce. Cover and simmer over low heat, stirring occasionally to make sure the meats cook evenly, for about an hour or until the sauce is reduced and the meat is tender. Season with salt and pepper as required. \

Serve over rice.

Rabbit Gumbo
Ingredients
•2-3 rabbits
•1 1/2 cups vegetable or bacon grease, plus 2 tablespoons to saute the mushrooms
•1 tablespoon salt, plus more as needed
•1 teaspoon freshly ground black pepper
•1 1/2 cups flour
•3 large yellow onions, chopped (5 cups)
•4 ribs celery, cut into small dice (2 cups)
•2 medium green bell peppers, stemmed, seeded and cut into small dice (2 cups)
•1 cup sweet vermouth
•2 quarts good-quality chicken stock or broth
•1 tablespoon dried oregano
•1 teaspoon dried thyme leaves
•1 tablespoon garlic powder
•2 bay leaves, preferably fresh
•7 ounces shiitake mushrooms, stemmed and cut into slices (4 cups)
•Several drops hot pepper sauce to taste, such as Tabasco brand or Chipotle Tabasco (for a smoky flavor)
•4 cups cooked wild or white rice or wild rice mix
•1 bunch scallions, white and light-green parts, chopped, for garnish
•2 tablespoons fresh marjoram or oregano, chopped, for garnish
•1/2 cup pecan pieces, toasted, for garnish (optional; see NOTE)

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Directions
Cut the rabbit into pieces: Remove the loins and the fore and hind legs, the cut the carcass in half. Reserve the livers and kidneys for another use.

Heat 1/2 cup of the oil in a large, heavy-bottomed pot over medium-high heat, until the oil shimmers. Season the rabbit pieces generously on both sides with salt and pepper. Working in two batches, add to the pot and sear on both sides for several minutes, until they are lightly browned. Transfer the pieces to a plate.

Reduce the heat to medium and add 1 cup of oil to the pot. Slowly whisk in the flour, then use a long, flat wooden spatula to scrape up any browned bits left on the bottom of the pot. Cook for about 20 minutes, stirring constantly, to form a roux that is reddish-brown, like the color of mahogany. (Be careful when stirring; the hot roux can scald.)

Stir in the onions, celery and green peppers; cook for 5 minutes, stirring constantly, to soften them. Add the sweet vermouth, and cook for about 5 minutes, stirring, then add the stock or broth, oregano, thyme, garlic powder, the tablespoon of salt, the teaspoon of black pepper and the bay leaves. Increase the heat to medium-high to bring the gumbo to a boil, then reduce the heat to medium.

Add the seared rabbit pieces and any accumulated juices to the pot, reserving the loin strips, making sure the pieces are submerged in the liquid. Cover and cook for 30 minutes, skimming the surface occasionally to remove any foam or excess oil.

When the gumbo has cooked for almost 30 minutes, heat a medium nonstick skillet or saute pan over medium-high heat. Add the remaining 2 tablespoons of oil. Once the oil starts to shimmer, add the mushrooms and cook for 3 to 4 minutes, stirring, until golden brown.

Transfer the mushrooms to the pot, stirring to incorporate. Cover and cook for 30 minutes; skim the surface occasionally as before. Turn off the heat.

Discard the bay leaves. Transfer the rabbit pieces to a large bowl. Season the gumbo to taste with hot pepper sauce and adjust seasoning as needed. Add the reserved loin strips to the gumbo; cover and let sit for at least 10 minutes so the loin strips will warm through.

Pull whatever meat you can from the rabbit pieces and use your fingers to shred it into bite-size pieces. Return the shredded meat to the pot.

Remove the loin pieces from the pot and cut them crosswise into bite-size medallions.

To serve, place a mound of cooked wild or white rice in the center of each large soup plate. Ladle a cup of gumbo around the rice. Divide the loin pieces among the plates. Garnish each plate with chopped scallions and marjoram or oregano, and, if desired, the toasted pecans.

Last time I cooked one, I brined it overnight in a brine with salt brow sugar, garlic, cayenne, and some other spices. Then I grilled it til the outside looked good, moved it to the top rack of the grill til done. It was delicious.
I cooked it whole.

Still need to try rabbit

Inject the whole skinned rabbit with creole butter and then rub it down with Cajun seasoning and deep fry it like a turkey. It will make you happy.

Sounds pretty good! Must not cook very long!

Man, I think I'm going to go do some rabbit hunting this morning now!