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Fried Rabbit with Garlic


1 medium rabbit

3 glasses red wine

bay leaf

salt and pepper

3 cloves garlic chopped

olive oil

600 ml.stock


Cut the rabbit in portions. Marinate in wine bay leaf and seasoning. Remove and dry with kitchen paper, heat the oil and fry the rabbit on both sides. Add the chopped garlic, remove the fats put in baking dish or casserole. Add the stock, wine and seasoning, simmer in oven for 60 minutes or till tender


Lamb Stew


650g cubed lamb
25g pearl barley
1 onion - finely chopped
3 celery sticks - cut into chunks
225g carrots - cut into chunks
25g margarine
150ml cider
150ml stock
salt and pepper
Thyme - fresh or dried

Simmer the barley in a small pot for about 10 minutes then drain.
In a large pot melt the margarine and slowly cook the vegetables for 7 minutes. Add the lamb and stir. Stir in the cider and stock, adding the seasoning and thyme and then the barley. Cover and cook for about an hour, stirring occasionally. Serve with tatties, or add potatoes and extra stock to the recipe.


Rabbit Casserole


1 jointed young rabbit

500 g belly of pork, cut into portions

1 medium onion, chopped

4 garlic cloves, crushed

4 small carrots, peeled and sliced

250 g shelled peas

2 bay leaves

1 glass red wine

3 tablesooons tomato puree

oil for frying

salt and pepper


Heat the oil in a deep casserole and fry the rabbit joints lightly on both sides. Remove from the casserole and set aside. Fry the pork belly in the same oil and set aside to fry the onion and garlic in the same oil. Add the rabbit and pork to the casserole. Add the tomato puree diluted in the glass of water bring to boil. Add the glass of red wine bring to boil then lower the heat, add the bay leaves season to taste and simmer for 30 minutes. Add the carrots and peas and cook for further 15 minutes or until the rabbit is tender. The sauce should have reduced by half

Serves 4 to 6


Squirrels in Cream Sauce

 2 squirrels, cleaned and cut into serving pieces

 1 medium onion -- finely chopped

 1/2 tsp leaf thyme

 1 - 4 oz can sliced mushrooms -- drained

 1 cup beef bouillon

 1 cup sour cream

 2 tbsp lemon juice

 3 tbsp flour

 minced parsley

Soak squirrel in salted water overnight in refrigerator.

Remove squirrel pieces and rinse. Discard salted water.

Place squirrel, onion, thyme and mushrooms in a crock pot. Pour in


Cover and cook on "low" for 8 to 10 hours.

Remove squirrel to a warm platter.

Combine sour cream, lemon juice and flour. Stir sour cream mixture into

crock pot. Turn on high and cook until thickened.

Spoon sauce over squirrel and sprinkle with parsley.

Serve and Enjoy!

Ray Mears


Rabbit in Gravy


1 rabbit

200g.chopped onions

chopped parsley

a good quantity of chopped garlic

2 glasses dry white wine

bay leaf



olive oil


Cut the rabbit in pieces, season well, and put into a bowl. Add wine and bay leaf. Marinate for at least 2 hours. Drain the rabbit. Heat some olive oil and fry the rabbit till golden colour. Add rosemary. Remove from oil and put into a casserole. Fry the onion and garlic in the same frying pan. Add the marinade sauce to the rabbit and continue cooking sprinkle chopped parsley before serving. Serve with French fries and salad


Savoury Rabbit


1 rabbit, cut into portions

3 medium slices streaky bacon, chopped

2tbsp olive oil

4 garlic cloves, chopped

Large sprig each fresh rosemary and sage chopped

2 glasses white wine

400g/14oz canned plum tomatoes, chopped or sieved

ltsp sugar

Salt and black pepper


Soak the rabbit for a couple of hours in cold, slightly salted water. Drain and pat dry with kitchen towel. Brown the bacon in a thick-bottom saucepan in the olive oil. Add the rabbit pieces and brown all over before adding the garlic and herbs. Saute' for a few more mins, then add the win allowing it to bubble for a few mins. Add the tomatoes and sugar, season with salt and black pepper and simmer ˝ with the lid slightly askew for about 1 ˝hrs. If the sauce gets too thick during cooking, add a little more wine. Serve with creamy mashed potatoes and a green salad.

Serves 4 Takes 1 hr 45 mins, plus soaking time


Baked Dog

Take a medium (25 pound) dog (dressed and skinned) and separate both hindquarters from the carcass. Set the rest of the meat aside for stews.
Take a long pronged fork and pierce the meat over and over until tender. Salt heavily with tenderizer if available. Rub in and allow to rest for one hour.
Rinse in water and lemon juice. If the latter is not available throughly wash in clean water. Marinate overnight in the following (if available)
2 cups Burgundy
3/4 cup olive oil
2 cloves garlic
dash of hickory salt
1/2 teaspoon of nutmeg
10 peppercorns
Next day preheat an oven to 350 farenheit. Remove legs from marinade and arrange in a glass baking dish, underside up. Slice meat to bone along the bone, layer with bacon, cover dish and bake for 60 minutes.
Remove from oven and let cool. While cooling stew 10 medium sized tomatos.
When cool enough to handle, arrange dog legs on the platter, mix bacon with tomatos and arrange around the legs on the platter. Fill the silts with your favorite legumes. Sprinkle with parmesan cheese.
Bake again for 15 minutes and serve.

From "Live off the land in the city and country" by Ragnor Benson"