Bunny Burgers

[johnfb]

Leaving to go shooting in an hour. Hoping to get some rabbits. Does anyone have a good recipe for bunny burgers?
Thanks
John

[Big Guy]

Gruyere and Rabbit Stuffed New Potatoes



6 round new potatoes
olive oil for roasting potatoes
3 green onions, minced
3 tablespoons unsalted butter
1/3 pound Gruyere cheese, grated
1/2 cup sour cream
3/4 cup minced cooked Rabbit
1 teaspoon ground coriander
salt and pepper to taste
Directions
Preheat the oven to 400°F. Place the potatoes in a greased baking pan and drizzle lightly with olive oil. Turn the potatoes to coat them evenly with oil. Bake until tender when pierced with a fork, about 45 minutes. Remove from the oven and let it cool.
When potatoes are cool enough to handle, slice in half and carefully remove the pulp, taking care not to tear the skin. Set the skins aside and place the pulp in a bowl.
Sauté the green onions in the butter over medium heat for 2 minutes. Add the onions to the potato pulp. Add the cheese, sour cream, rabbit, coriander, salt and pepper; mix well.
Stuff the mixture back into the potato skins and bake for 20 minutes at 350°F. Serve the potatoes hot.


Almond Cream Cottontail

2 cottontails cut into serving pieces
Flour for dredging
2 tsp. celery salt
2 tsp. paprika
2tsp. Salt
½ tsp. curry powder
½ tsp. oregano
½ tsp. black pepper
½ cup melted margarine or butter
¾ cup sliced almonds
11/2 cup half and half
½ cup sour cream
3Tbs. Dry bread crumbs with 1 Tbs. Melted butter
Rinse rabbit pieces and coat with flour. Blend celery salt, paprika, salt, curry powder, oregano, and pepper with melted butter. Coat rabbit pieces in butter spice mixture. Arrange in a single layer in a 9x13-baking dish. Sprinkle evenly with almonds. Pour half-and-half between the rabbit pieces.
Cover and bake in a 325 preheated oven for 1 hour and 15 minutes, basting occasionally. Uncover and remove about ½ cup of the sauce. Gradually stir the removed sauce into the sour cream and blend well. Pour evenly over the rabbit and sprinkle with the buttered crumbs.
Bake uncovered an additional 30 minutes until the breadcrumbs are browned. Serve over rice.




Rabbit Cake


• 1 rabbit, dressed and cut into serving pieces
• water
• 1 1/2 tablespoons flour
• 1 cup broth (reserved from cooking the rabbit)
• salt and pepper, to taste
Potato stuffing
• 2 cups mashed potatoes (hot)
• 1 egg, well beaten
• 1 quart dry bread, cubed
• 1 tablespoon parsley, minced
• 2 tablespoons butter, melted
• 1 onion, minced
• 1 teaspoon salt
• 1/2 teaspoon poultry seasoning
• 1/2 cup celery, diced
• pepper, to taste
Place meat into a stockpot and barely cover with water.
Cook until tender, about an hour and a half.
While meat is cooking, mix potatoes and egg together.
Saute vegetables until translucent.
Soak bread in cold water and squeeze dry.
Add potato mixture, stir in remaining stuffing ingredients and mix well.
Drain meat, separate from bones and cut into small pieces.
Make sauce by combining the flour, seasonings and broth; cook until thickened.
Butter a casserole and put a layer of the potato stuffing in the bottom, followed by a layer of meat and a spoon of sauce.
Continue layers until casserole dish is filled.
Bake at 350F for 25 minutes.
Serve hot.



Rabbit With Blue Cheese

1 Rabbit (2-1/2 to 3 pounds), cut up
3 tablespoons olive oil
1-1/2 tablespoons each fresh thyme leaves and savory leaves, or 1-1/2 teaspoons each of the dried herbs
2 fresh or dried bay leaves, crumbled
1/2 cup Dijon mustard
1/2 cup water
1/2 cup half-and-half (light cream)
1/2 cup crumbled blue cheese
Directions
In a 9-by-13-inch baking pan, stir together oil, thyme, savory, and bay leaves. Add rabbit and turn to coat evenly. Cover and chill at least 1 hour or until next day.
In a bowl, stir mustard and water until smooth. Turn rabbit over, then spread top of meat with half of mustard mixture. Bake, uncovered, in a 375°F oven for 20 minutes. Turn meat over and spread other side with remaining mustard mixture. Continue to bake, basting once or twice, until meat is no longer pink in thickest part (cut to test), 25 to 30 minutes more.
Lift rabbit from pan to a platter and keep warm. Place pan over medium-high heat and boil, stirring, until juices are reduced to 1/2 cup, about 8 minutes. Add half and half, whisk until bubbling. Add all but 2 tablespoons cheese and whisk until melted. Pour sauce over rabbit; sprinkle with remaining cheese.


Rabbit with cider and mustard casserole

1 whole rabbit- jointed (will yield 5 portions).
12 to 15 small shallots or pickling onions.
1/2 pint cider (dry or sweet, doesn't matter will be adding some honey).
Enough plain seasoned flour to lightly coat the rabbit (approx. 1/2 cup).
2 heaped teaspoons of English Mustard (powder or wet).
I/2 flat teaspoon of salt.
Good grating of fresh black pepper to taste.
1 tablespoon of olive oil.
1 teaspoon of honey
Water

Put seasoned flour into a plastic bag and add the rabbit portions.
Seal the bag and shake so that all rabbit is lightly coated.
Remove rabbit and shake off excess flour.
Heat the olive oil in a pan and brown the rabbit.
Remove the rabbit and put into a casserole dish.
Peel the shallots or small pickling onions, but leave the root stump on,
This will help the shallots/onions to hold together during cooking.
Put the shallots/onions into the pan and fry till just starting to caramelize.
Remove the shallots/onions and add them to the casserole dish.
Add the cider to the pan and deglaze.
Add the honey and the mustard. The mustard will emulsify the liquid.
Cook mixture until amalgamated, only a few minutes, and then add it to the casserole.
Add the salt and pepper, and top up with water enough to barely cover the rabbit.
Put lid on and cook in the middle of the oven on a medium/hot setting (190°C / 370°F) for approx. 80 -90 minutes. Remove lid for the last 15 minutes and allow liquid to reduce.

[wheels]

John

How about trying Oddley's burger mix with bunny and maybe some pork back fat mixed in?

Phil

[johnfb]

Wow Big Guy, that's a great listing. They all look great. I got 4 bunnies tonight so I might try one or two of those.
Good idea Phil on the oddley burgers.

Thanks guys
John