Jack Rabbit Recipe
- 1 jackrabbit
- 1 quart of good stock or hot water
- 1 medium can of tomato juice
- 1 tablespoon of lemon juice
- Bouquet grain (parsley, thyme, bay leaf); these can be dried if fresh are not available.
- Red currant jelly
- 3 ounces of butter or other frying fat
- 1 ounce of flour
- 1 medium-size onion
- sprinkle clothes and peppercorns
- salt and pepper to taste
- Veal Forcement
Skin and clean the hair, cut into pieces, leave overnight sprinkled well with salt. Washed off before cooking. Fry each piece in the fat until browned. Put into baking dish with salt, the onion stuck with cloves, one half tin of tomato juice, the lemon juice, peppercorns, herbs and stock of water previously made hot.cover the dish closely and cook in a moderate oven for about two hours. When more convenient this dish may be cooked in an earthenware jar in a saucepan of boiling water on top of the stove. About half an hour before serving time thicken the gravy did taste and add another half tin of tomato juice and seasoning if necessary. Serve with veal forcement meatballs and red currant jelly if desired.
Wild Rabbit Recipes-Jack Rabbit or Bush Rabbit Baked Stew
Skin and clean rabbit. Wash thoroughly and let stand in salted water for at least two hours. To bake this rabbit, cut apart, cut the back into at least two pieces. Make addressing. Spread all the pieces, one side only, and place corresponding pieces together and tie securely. Place on open roasting pan with a little water, salt and pepper and bake for one to 1 1/2 hours or until done, at 350°F. This is delicious served with blackcurrant jam.