Check out these websites for great rabbit recipes:
2 jackrabbits, sectioned
*Marinade for young jackrabbit
1 cup flour
1/8 tsp. garlic salt
1/8 tsp. onion salt or powder
1/8 black or white pepper
¾ cup cracker crumbs
Canola oil or margarine
Marinate sectioned rabbits for 24 hours in sealable plastic bag. Discard marinade.
Add flour, garlic salt, onion salt, pepper and cracker crumbs to sectioned meat in bag. Seal bag and shake to coat meat. Fry meat over low to medium heat in skillet with canola oil or margarine. Servings: 6-8
BAKED RABBIT WITH POTATOES LYONNAISE
1 (3 lb.) chicken, cut up
6 tbsp. butter, melted
2 garlic cloves, crushed through a press
3/4 tsp. dried thyme
2 tbsp. minced fresh parsley
4 med. baking potatoes, peeled and thinly sliced
2 med. onions, thinly sliced
Preheat oven to 350 degrees. Gently pull chicken skin away from flesh without removing; leave skin attached in several places. Combine melted butter, garlic, thyme and parsley in a small bowl. Using a pastry brush, paint the butter mixture over chicken and under skin. Arrange potato slices, overlapping slightly, in a greased 13 x 9 x 2 inch baking dish. Sprinkle with salt and pepper. Arrange onion slices on top. Put chicken, skin side up on top. Brush with butter again. Bake for 1 hour, basting every 20 minutes with remaining butter.
BAKED RABBIT WITH POTATOES AND ONIONS
1 fryer cut up
4 potatoes (quartered)
4 lg. onion (sliced)
Lg. can Italian tomatoes
Olive oil
Oregano
Parsley
Garlic
Salt and pepper
Cover bottom of pan with oil, add chicken, potatoes, onions. Cover with tomatoes and season. Drizzle with oil. Bake at 350 degrees for about 1 hour or until tender. Broil last 5 minutes on each side of chicken to brown.
Here is a list of a couple of others we really like:
http://www.backwoodsbound.com/zrabb.html
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