General cooking tips

Track down specials and buy in bulk. Buying in bulk means less trips, and can be a good way of reducing your food miles.

Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.

Buying an Oven : If you need to purchase a gas oven or range, look for one with an automatic, electric ignition system. An electric ignition saves gas-because a pilot light is not burning continuously.

Stewed Rabbit

	Category	Game Recipes
	Views	362
	Ratings	0

Ingredients And Procedures

1/2 c Flour

1/2 ts Salt

1/4 ts Pepper

2-3 lbs domestic or 2 wild

Rabbits cut up 1 lg Onion

6 Slices of bacon

2 md Carrots

2 md Garlic cloves, crushed

1 Bay leaf

1 1/4 c Water

3/4 c Dry red wine

1 tb Packed brown sugar

1/2 ts Salt

1/2 ts Dried rosemary leaves

1/2 ts Paprika

1 tb Cornstarch

2 tb Cold water

Mix flour, 1/2 ts salt and pepper. Coat rabbit with flour mixture. Cook bacon to crisp; drain and crumble. Put 2 tb bacon fat in dutch oven and cook rabbit in hot fat over medium heat turning occasionally, until brown. Add onions, carrots, garlic, bacon and bay leaf. Mix 1/4 c water, the wine, brown sugar. 1/2 ts salt, the rosemary and paprika; pour over rabbit. Heat to boiling and reduce heat. Cover and simmer until rabbit is tender; about 1 to 1 1/2 hrs. Remove bay leaf. Remove rabbit and vegetables, keep warm. Mix cornstarch and 2 tb cold water and stir into liquid in th3e dutch oven. Heat to boiling, stirring constantly. Boil and stir one minute. Pour sauce over vegetables and rabbit. 380 calories per serving.

Rate this recipe!

Post this recipe to your site

<h1>Stewed Rabbit</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 c Flour <P>1/2 ts Salt <P>1/4 ts Pepper <P>2-3 lbs domestic or 2 wild <P>Rabbits cut up 1 lg Onion <P>6 Slices of bacon <P>2 md Carrots <P>2 md Garlic cloves, crushed <P>1 Bay leaf <P>1 1/4 c Water <P>3/4 c Dry red wine <P>1 tb Packed brown sugar <P>1/2 ts Salt <P>1/2 ts Dried rosemary leaves <P>1/2 ts Paprika <P>1 tb Cornstarch <P>2 tb Cold water <P>Mix flour, 1/2 ts salt and pepper. Coat rabbit with flour mixture. Cook bacon to crisp; drain and crumble. Put 2 tb bacon fat in dutch oven and cook rabbit in hot fat over medium heat turning occasionally, until brown. Add onions, carrots, garlic, bacon and bay leaf. Mix 1/4 c water, the wine, brown sugar. 1/2 ts salt, the rosemary and paprika; pour over rabbit. Heat to boiling and reduce heat. Cover and simmer until rabbit is tender; about 1 to 1 1/2 hrs. Remove bay leaf. Remove rabbit and vegetables, keep warm. Mix cornstarch and 2 tb cold water and stir into liquid in th3e dutch oven. Heat to boiling, stirring constantly. Boil and stir one minute. Pour sauce over vegetables and rabbit. 380 calories per serving. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-ideas.com" title="Free recipe">free recipes</a>