Brown the rabbit and garlic in olive oil in a large skillet. Add the chili powder and mix well. Add the hot water, salt, pepper, tomato paste, kidney beans and cumin and mix well. Simmer, covered, over very low heat for 2 hours. Spoon the mixture into a baking dish and sprinkle with cheese. Bake …[Read More]
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Combine the onions, garlic, bell peppers, water, vinegar, ketchup, Worcestershire sauce, butter, salt and cayenne pepper in a saucepan and mix will. Cook over medium-high heat for 5 minutes. Arrange the rabbit in a baking pan in a single layer. Pour the sauce over the rabbit. Bake at 300 degrees for 3 hours or until …[Read More] Parboil the squirrel in water to cover in a large stockpot with salt, pepper and margarine until tender. (Or cook n a pressure cooker using manufacturer’s directions.) Debone the meat. Combine with the rice, broth and soup mix in a bowl. Pour into baking dish. Bake at 325 degrees for 30 minutes. Makes 4 servings. Ingredients 2 …[Read More] Boil the squirrel in hot water to cover in a stockpot until tender. (Or cook in 1 inch of water in a pressure cooker at 15 pounds pressure for 18 to 20 minutes or until tender.) Debone the meat and return to stock. Add the margarine to stock and bring to a boil. Combine the …[Read More] Combine the squirrel and milk in a large bowl and refrigerate for 4 to 6 hours. Remove the squirrel from the milk, reserving milk. Combine the flour with seasoned salt in a bowl. Coat the squirrel with this mixture. Then dip into the eggs and roll in flour again. Brown in 375-degree peanut oil in …[Read More] Combine the rabbit, lemon juice and water to cover in a pan and boil for 10 minutes. Drain, pat dry and sprinkle the rabbit with salt, pepper and oregano. Beat the eggs and milk in a bowl. Coat the meat with floor, then dip into the egg mixture, then roll in the bread crumbs. Heat …[Read More] |
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