9:49 AM 3/2/98
rfr

Cajun Rabbit
Hasenpfeffer
Rabbit Marinated in Cider and Peppercorns
Terrine de Lapin

Here is a Cajun recipe for y'all who like rabbit.

Rabbit Sauce Piquant

2 rabbits,cut up
2 tbsp mustard 
2 tbsp Worcestershire 
3 tbsp flour
3 tbsp oil
1 clove garlic  
wine(or a sherry)
2 bell peppers, chopped
3 stalks of celery, chopped
1 lemon, quartered
2 dill pickles, chopped
2 bay leaves
1 handful of mushrooms
2 cans of tomato sauce( or diced tomatos)                                       

5 med onions, chopped                                           
1 cup of good homemade wine(or a sherry)
season to taste(cayenne pepper, salt, etc)
 
Mix mustard and Worcestershire together and soak rabbit for at least one
hour. Make a roux with flour and oil.  Add garlic, onions, bell peppers,
celery, and saute until tender. Add squeezed lemon and rind, pickles, bay
leaves, mushrooms, and tomato sauce. Add rabbit pieces, pour in wine and
simmer 2-3 hours. Season to taste and serve over rice. 
 
From: Charles Brouillette <bayoukjn@earthlink.net>
 
 ---
 
Hasenpfeffer
 
1 or 2 cut-up rabbits 
3 cups vinegar or dry wine
3 cups water 
1 large onion, sliced
Salt and pepper
1/2 teaspoon ginger
1 teaspoon whole cloves
4 bay leaves
2 slices of lemon
1 cup thick sour cream.

Skin the rabbits, clean them and cut them in pieces.  Put the pieces in a
large bowl and cover with wine and water.  Add the sliced onion and
seasonings.  Let the meat soak in this solution, covered, for two days. 
On the third day put the rabbit in a kettle or large saucepan, cover it
with water and add the lemon slices to keep the flesh white.  Boil until
the meat is tender -- about an hour -- and remove from the kettle.  Dip
the pieces of rabbit in flour and fry in hot fat in a frying pan, browning
quickly and turning often.  Gradually add some of the mixture in which the
meat was pickled.  Let simmer until the broth is brown -- about 30
minutes.  Just before serving, stir 1 cup of thick sour cream into the
sauce. 

From: wvenable@spam.ua.oz.au (Bill Venables)
        -----------------
 
Rabbit Marinated in Cider & Peppercorns -- From Campagne Restaurant
in Seattle, Washington

1 2-lb rabbit, cut into 6 serving pieces
1 cup apple cider
2 Tbsp Dijon mustard
2 Tbsp green peppercorns
1 1/2 Tbsp chopped fresh thyme leaves plus more for garnish OR
1 tsp dried
1 Tbsp crushed black peppercorns
1/2 tsp red-pepper flakes
2 tsp olive oil plus more for oiling roasting rack
1 firm apple, unpeeled
1 Tbsp fresh lemon juice 2 tsp butter
1 Tbsp brown sugar

Place rabbit pieces in a nonaluminum shallow dish.  In a small bowl, whisk
together cider, mustard, green peppercorns, thyme, black peppercorns and
red-pepper flakes and pour over the rabbit, turning to coat well.  Cover
and marinate in the refrigerator for 24 hours, turning occasionally.
Preheat oven to 450 deg F.  Brush marinade off the rabbit pieces,
reserving it.  Heat oil in a non-stick skillet over medium-heat, and sear
the rabbit pieces for 1 to 2 minutes per side, or until lightly browned.
Place them on a lightly oiled rack in a roasting pan.  Roast for 35 to 40
minutes, basting occasionally with the reserved marinade, until the juices
run clear when the rabbit is pierced with a skewer. Meanwhile, core and
slice apple into 1/2-inch slices.  Toss with lemon juice.  Heat butter in
a nonstick skillet over medium heat.  Add apples, sprinkle with brown
sugar and cook for 3 to 4 minutes, or until golden, turning once.  Arrange
rabbit on a serving platter and garnish with apple slices and fresh thyme,
if using. 

Serves 4.

251 calories per serving:  26 g protein, 11 g fat, 11 g carbohydrate;
168 mg sodium; 78 mg cholesterol

From: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)

--------


TERRINE DE LAPIN MON ONCLE

1 large rabbit, 3.5 to 4 lbs

For the stock :

the rabbit bones
1 small bay leaf
2 juniper berries
1 cup white wine
3 cups water

2 oz French bread, about 3 in piece of baguette
1 egg
1/4 cup brandy
1 chicken liver
3/4 Toulouse sausage meat, not in casing

For seasoning

2 tsp fresh thyme leaves, or 1/2 tsp dried
1/2 tsp fennel seed
1/2 tsp pate spice
1/4 tsp white pepper
1 tsp salt
1/2 cup rabbit stock

1 bay leaf
3/4 lb bacon, blanched 5 minutes, for lining the terrine

To prepare rabbit, pull out the kidneys and liver from cavity and set
aside.  Use a curved boning knife to remove meat from legs and tighs. Set
aside with kidneys and liver. Sever leg/tigh bones and place in medium
size pot.  Next, sever front leg joints at shoulder on both sides. Remove
meat from front legs, set aside with rest of the meat and add bones to the
pot. Insert the boning knife into meat right next to bone at top of the
back and cut down back and out along ribs on both sides. Add meat to meat
pile. Remove small fillets next to the bone on the underside of the rabbit
and add to meat pile. Break carcass in half and add to pot. You should
wind up with a pot of bones and a pile of meat, kidneys and liver. 
 
To make stock, add bay leaf, juniper berries, wine and water to bones, set
over medium heat and simmer for one hour. Strain into bowl and set aside
to cool. Discard the bones.  To make forcemeat, cut up French bread and
place, along with egg and brandy, in a bowl large enough to hold meats.
With chef's knife, cut rabbit into 3/8 inch wide strips - doesn't matter
how long - and add to bowl. Roughly chop kidneys, liver and chicken liver
and add to bowl. Add sausage, seasoning ingredients and 1/2 cup of
strained rabbit stock. Mix well with hands, breaking up the sausage and
bread. Set aside.
 
Preheat oven to 350 degrees. To assemble, line 2 quart terrine or loaf pan
with blanched bacon strips. Pack forcemeat into terrine, top with bay leaf
and cover with remaining bacon, enclosing neatly. Cover with lid or foil.
To cook, bake in bain-marie (water bath?) 1 hour, then then remove lid or
foil. Continue cooking 30 to 45 minutes, or until instant reading meat
thermometer registers 165 degrees. Remove from oven and cool to room
temperature. To allow flavors to blend, refrigerate at least overnight, up
to 2 days. Will keep wrapped and refrigerated 5 or 6 days, but will dry
out after that. 

Enjoy!

From: Nenad Rijavec                  nr1886@euclid.math.ColoState.edu
 
--

My recipepage at 
http://www.df.lth.se/~thanisa/recept            

