Easy Rabbit Casserole

| 2/4/2009 3:53:39 PM

Tags: game, rabbit, recipe, muffin,

Rabbit Casserole

Hunting is a very big part of our lives in this family, so wild game recipes are always welcome. I thought I would share a recipe for a dish I made with a rabbit my husband brought me from a successful hunt.

Hubby cleans and skins the rabbit, and then I take over. I put the rabbit in my slow cooker, and almost cover with water. I season with various spices including salt, pepper, onion, garlic, and oregano. You can add whatever you like. I cook at a medium temperature for a few hours, or till the meat starts to fall off of the bones. At this point I remove the rabbit from the broth. I strain the broth, and set it back. I pick all the meat off of the bones. This is usually very easy to do at this point. It pretty much just falls off in your hand. Be careful of small bones. I cut up any larger pieces into bite size chunks. Now I take a small portion of the meat and add it back into the broth. This gets put into the fridge to make another meal with. That’s right, two meals from one rabbit! It usually gets made into some sort of soup or stew. That will be a recipe for another blog.

Now you have cooked and de-boned rabbit cut into bite sized pieces. I used this to make a casserole that my family has repeatedly asked for again. I took one of those boxed pasta salad mixes, I think it was the bacon ranch kind, and prepared it per instructions on the box. I know that’s kinda cheating, but very easy! When it was done, I added my rabbit pieces, some butter, and some cheese cut into chunks. Use your favorite kind of cheese, or combine a few kinds. I poured this mixture into a baking dish and topped with a little more cheese, (more is better) and sprinkled the whole thing with seasoned bread crumbs. Just heat this in a 350 degree oven till heated through. Absolutely yummy!

Corn muffins with peach butter

To go with this meal, I also made some easy corn muffins. The recipe is:

2/8/2009 2:27:23 PM

Nebraska Dave, It was beautiful here today too, 60 degrees! We just came back from a long walk out the woods road that runs the ridge behind our house. I'm glad to here your chicken is a cookin! I usually make a big batch of soup when I make it. It is great to have extra to freeze for a later date. A pressure cooker would probably get the job done just as well and quicker than my slow cooker or crock pot. The only reason I don't use one, is because I don't have one! We also soak our squirrel, rabbit, grouse... in saltwater sometimes, if I'm not cooking it immediately, or freezing it. The deer around here eat a lot of grain too from surrounding fields, much to the chagrin of the farmers that farm them, so they are well fed.

Nebraska Dave
2/8/2009 1:08:18 PM

Thanks a bunch for the pointers about how to care for the meat following the kill. I know that what an animal eats makes a difference too. Here in Nebraska almost everything that can be hunted foliages through the cornfields so ends up being cornfed.

Lori's hubby
2/8/2009 12:02:57 PM

Nebraska Dave, The main key to preventing "gamey" tasting wild game is proper handling of the animal after the kill. Cooling the carcass is the first priority. This requires removing the innards and cleaning the inside of the carcass; removing the hide ( or feathers, as the case may be); and getting it hung in a cool place (40 degrees F is optimum). When processing, remove any glands,excess fat,or meat damaged by the bullet. As you're deboning the meat you'll notice a membrane encases each muscle; this is referred to as "silver skin",and you should remove as much of it as you can. It sounds like a lot, but it's worth it when you come home from work and smell that wonderful scent of steak that you know wasn't pumped full of growth hormones or antibiotics. Happy eatin'!

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