Crock Pot Rabbit 2 rabbits, cut into serving pieces 1 cup celery, sliced 1 cup carrots, peeled and

sliced 1 onion, chopped 1 can water chestnuts, sliced 2 cups fresh mushrooms, sliced 3 cups chicken broth Salt and pepper 2 Tbsp cornstarch cup sherry Place all ingredients except cornstarch and sherry in crock pot and cook on low for 6 hours. Remove rabbit from pot. In a separate bowl, combine sherry and corn starch. Pour into crock pot to thicken the sauce. Return rabbit to the crock po t and mix. Servings: 6-8

Rabbit Pot Pie 1 rabbit, cut into serving pieces water vinegar salt and pepper flour 2 med. onions, chopped 2 carrots, diced 3 potatoes, diced pie crust or biscuits Soak rabbit in equal parts of water and vinegar overnight. Remove rabbit from water/ vinegar mixture and dry. Season with salt and pepper to taste and roll in flour. In a stew pot, lg. skillet or dutch oven, heat a little oil and brown the rabbit quickly on both sides. Add enough water to cover the rabbit. Cover and simmer for 1-1 1/2 hrs. Add the onions, carrots and potatoes. Cover and simmer until carrots are tender. Thicken the broth with flour. Use 2 T. of flour for each cup of broth. Pour into a greased baking dish and top with the pie crust or with biscuits. Cook at 375 until the crust is golden brown.

Pot Roast of Rabbit rabbit, cut into serving pieces flour milk oil

Dip the rabbit pieces in milk then coat with flour. Fry in hot oil until browned . While the rabbiy is cooking make the following sauce. Sauce: 2 T. melted butter 2 onions, chopped 1 clove garlic, crushed 1 T. parsley flakes pinch of thyme 3 1/2 c. tomato juice 1 tsp. Worcestershire sauce salt pepper Mix together all of the ingredients for the sauce, and pour it over the rabbit a nd simmer, covered, for 1 1/2 hrs. Serve.

Grilled Rabbit Ingredients: Beef or chicken stock, salt, water, and your favorite barbacue sauc e. Take 1-3 rabbits, make sure they are cleaned well. Soak overnight in salt water. Should be able to taste salt in water by dipping a finger. Remove from water, and rinse well. In a pot, fill with beef stock, or chicken st ock, whatever your preference. Boil rabbits until tender, about 3/4 way tender. Remove from the pot and dry. Fire up the grill (gas or charcoal) fix your favorite barbacue sauce. Place the rabbit on the grill, and char on one side, turn over and place your ba rbacue sauce on the rabbit several times. Remove from the grill and serve with baked beans or tossed salad.

Wild Rabbit Stroganof Ingredients: 2-3 rabbits choice marinade (something to take out the game taste, ex. Italian) 2 eggs 2 cups milk 3 cups- bread or cracker crumbs (ground into dust) Can cream of mushroom 2-3 table spoons sour cream 1/2-1 cup cream/milk 2 tsp garlic powder

egg noodles or rice Quarter the rabbits, marinade overnight in acetic marinade (Italian Dressing), the vinegar draws out the blood and therefore the wild taste. Make an egg wash with your 2 eggs and 2 cups of milk, dip the quarters and back straps into wash, then into bread crumbs, I like to use crushed season crotons, brown in ski llet with butter on high heat, don't worry about them getting done just brown. In a separate dish combine the soup and cream then cover the rabbits in a deep s killet. Cover and cook on low heat for 20-30 min. Add salt, pepper, garlic powde r to taste. Serve over rice or egg noodles, top with sour cream. SO GOOD!

Lemon Garlic Rabbit 2 or 3 rabbits....cut into sections, legs and backs whole 1/4 cup lemon juice 1/8 cup lime juice 1/8 cup apple juice 1/2 cup water 2 tablespoons or 1 whole large garlic bulb salt and pepper Combine all above and mix well. Pour over rabbit. Marinade rabbit overnight, or at least 12 hours. Pat dry and dredge in flour. Brown rabbit in bacon grease or vegetable oil. Use marinade when rabbit is brown and simmer for about an hour in marinade. Add corn starch to the heated marinade -- about a tablespoon. Stir until thickened. Serve with vegetables and potatoes -- use gravy for rabbit and potatoes.