The FRESHEST TASTING, EASIEST TO COOK, AND MOST DELICIOUS LIVER OF ALL.

4 liver/ pack, usually < 1  pound

   2 - 4 lbs   

This product consists of 2 front legs, 2 back legs, whole back strap, & rib cage.

about 3 - 4 lbs each

This is a smaller portion of the rabbit mainly for the smaller appetite and for those who would like to try a rabbit .  ~  2 lbs each

Fast & Easy Braised Rabbit  Can be used with all types of Rabbit meat:

Ingredients:

1 2.5 - lb Rabbit  cut into pieces

1 1/2 tsp fat : butter, oil, rendered leaf lard

1 1/2 cups white wine or 1 regular can of beer

1 tsp. dijon mustard ( horseradish mustard is great)

1/4 tsp. each of salt and pepper

Directions:

large sauce pan or electric skillet: heat fat on medium heat, add rabbit pieces and lightly brown each piece; remove from pan and set aside.

deglaze pan with wine/beer then add seasonings (last 3 ingredients)

cover the pan and simmer until rabbit is tender ~1 hr & 20 min.

This is even better if prepared ahead.

Great served with potatoes or rice, etc.

Ingredients:

2 Rabbits cut into pieces or 1 large rabbit

1 medium onion chopped

3/4 stick margarine or fat

1 cup cream mushroom soup: alternatives: fresh chicken stock thickened with cornstarch or cream celery soup

1 14.5 oz can chopped tomatoes or enough freshly stewed tomatoes to  = ~ 1 cup tomatoe puree

1 lb sharp cheese (Ashe Co. X-tra sharp cheese)

1 cup chopped fresh mushrooms or 1 small can drained.

1/4 c lime juice

Corn Chips: lime flavored chips or just Ritz crackers

Directions:

Simmer Rabbit in water till tender. Debone and dice meat (can be done ahead of time)

Large saucepan:

saute onions in fat, add tomatoes, soup, mushrooms, lime juice and cheese. simmer until cheese melts. add rabbit meat and pour into casserole dish 11 x 13.

top with crushed chips or crackers

Bake 350 ~ 20 minutes or until bubbly.

Garnish with lime slices

great meal for Tailgating or family gatherings. They will not even know it is rabbit unless you tell them!

1 2 - 3 lb rabbit  whole or cut up

1/2 stick margaring, butter or fat

1 large T. plain flour

~1 cup milk

1 T. chopped dried parsley or seasoning of your choice

1/4 tsp. each of salt and pepper

Reserved rabbit liquid

Directions:

Simmer Rabbit in water until tender; debone and dice meat (can be done ahead of time). Save stock from this part.

melt fat in sauce pan, stir in flour and add milk using wire whisk, add rabbit stock and stir to make creamy sauce. add seasonings to taste then add rabbit meat.

Great served over your favorite rice or pasta.

Jerusalem Artichoke or Sunchoke Recipe: Simple chips

¼ - ½ lb J. artichokes(JA): thinly sliced

2 Tbs. Oil of your choice: olive oil, coconut oil, avocado oil

Seasonings of your choice. Example: salt & pepper

Optional: 1 tsp. black sesame seeds.

In a hot skillet: iron frying pan, flat skillet:

Heat until oil sizzles: 400 degrees

Add slices of JA to pan cook 2 min, turn cook 2 min more.

Add seasonings and sesame seeds cook 20-30 secs.

Remove and place on paper towels to remove any excess grease.

This can also be done in the oven on the top shelf.