Rabbit Recipes:

Raising rabbits for our table has been a very rewarding experience.  I was very pleased to learn just how tasty this very low fat meat is.  Rabbit is lower in fat & cholesterol than white meat chicken and higher in protein than beef.  For those new to rabbit, it is all white meat and is very similar in taste & texture to turkey breast.

I have had great fun experimenting with new recipes.

Our favorite: Key Lime Rabbit

This recipe is patterned after Applebee's Tequila Lime Chicken.

This is the recipe I fix for pot luck dinners and don't let on that it's rabbit till people ask for the recipe!

2 rabbits, cut into pieces

1 med onion, chopped

3/4 stick margarine

1 can cream of mushroom soup

1 can chopped tomatos with green chilis

1 lb. velvetta cheese, cubed

1 sm. can mushrooms (stems & pieces) drained

1/4 cup key lime juice

Corn chips ( we use Tostitos Lime Flavored)

Lime slices for garnish (Optional)

Simmer rabbit in water till tender, about 1 hour.  bone & cube meat.

In a large sauce pan, saute onions in Marg.  Add tomatos, soup, mushrooms, lime juice & cheese.  Simmer till cheese melts.  Add rabbit meat.  Pour into a casserole dish.  Top with crumbled corn chips.   Bake at 350' for about 20 minutes, till bubbly.  Garnish with lime slices

Creamed Rabbit over Rice

Simmer 1 rabbit till tender, bone & chop meat.  Melt 1/2 stick Margarine in a sauce pan.  Stir in  about 1 heaping TBLS. plain flour to marg.  Add milk and stock to the flour & marg. and cook stirring to make a creamy sauce.  Add 1 TBLS. dried chopped parsley.  Salt & pepper to taste.  Stir in rabbit meat and serve over cooked rice.