I like to just dip it in some flower salt and pepper and then into a frying pan to brown it. Once it is brown then turn down the heat and slow simmer it for a hour or more. It usually comes out nice and tender and good.
Years ago, when I lived in Colorado, I went out hunting one time for rabbits. All I found out there was jacks so shot them and kept a few small one's thinking they were young. Cleaned them up and cut into front quarter's, hind quarter's and backs. Then was a bit worried how they would taste so put them in a baking pan and covered them with Aprocot jam and baked therm till I was sure they were cooked thru good. Surprisingly good! Love rabbit but not being much of a cook, got no special ways of cooking anything.
Dust the rabbit meat (cottontail) in Hungry Jack or Aunt Jemima pancake dry mix. Pan fry in oil to golden brown. Remove to a oven-safe baking pan. Cover with one can of cream of chicken soup and one can of cream of mushroom soup. Cover the pan with foil. Bake at 350 for 2 hours. If using jackrabbit then bake for 3 hours. Enjoy!
I recently got a great recipie for fried pickle's that I would try with fish and rabbit.
1 cup flour
1 cup milk
1 tsp baking powder
1/2 tsp black pepper
Mix it all together and dip the rabbit piece's in it. Have bread crumbs on a plate and lay the rabbit on ity and coat the whole rabbit with bread crumbs. Deep fry in oil. Stuff is great on dill pickles! I think with something like fish, rabbit and game birds I'd add cayanne pepper rather than black pepper.
To “GRUNT” or Not to “GRUNT” that is the question. Like all things pertaining to whitetail deer all hunters have their own way of hunting them. As a Call Maker of course I want everybody to own one and buy one from me, as a Guide I just want you to have one to up your chances of stopping that big old whitetail. I know that lots of you would think that this is a tool you wouldn’t even think about going into the woods without.One year at my lodge we had 12 hunters show up and I asked them if they...