Quote:
Ok, here's my favorite one from cooks.com they got some for squirrel too, but havn't tried it yet
2 (3 lb.) rabbits, boned
3 tsp. salt
1/4 tsp. pepper
1/2 c. flour, for dredging
3 slices bacon, cut in pieces
3 tbsp. shortening
4 onions, sliced
1 clove garlic, minced
3 c. water
1/4 tsp. marjoram
4 med. potatoes, diced
1 1/2 c. diced carrots
1 tsp. paprika
1 c. sour cream
Cut rabbit meat into serving pieces. Mix flour, 1 teaspoon salt, 1/8 teaspoon pepper and dredge rabbit in mixture. Fry bacon until crisp. Remove bacon and save for future use.
Add shortening to bacon drippings and saute rabbit until browned. Add onions, garlic, diced potatoes, diced carrots, water, marjoram, 2 teaspoons salt, and 1/8 teaspoon pepper.
Cover and simmer until tender, about 1 hour or 10 minutes per pound of meat. Remove from heat and stir in paprika and sour cream. Do not allow stew to boil after adding sour cream.