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Canku Ota

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(Many Paths)

An Online Newsletter Celebrating Native America


December 29, 2001 - Issue 52


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Rabbit should be cleaned in the field immediately after killing. When cleaning rabbit, be sure to wear rubber gloves to prevent the possibility of catching rabbit fever from a diseased animal (Tularemia). Thorough cooking will destroy the bacteria responsible for this disease.

Skin the animal. Then clean out all blood and blood clots under running water. All varieties of rabbits have scent glands that are small, waxy-looking kernels under the forelegs and on both sides of the spine, in the small of the back and between the shoulders. These should always be removed, taking care not to cut into them. After the rabbit is skinned, very little fat remains and it is not objectionable in flavor or odor. Cut rabbits into quarters. Dry the pieces and keep cool on the trip home. The animal may be refrigerated and used within three days or wrapped and frozen.

Rabbit is usually young, tender, and mild in flavor and may be cooked by either dry or moist heat. Dry heat must be accompanied by larding, basting, or the placing of strips of fat over the meat.

Easy Rabbit Stew


1 frozen dressed rabbit
1 large onion, cut-up
1 small green pepper, cut-up
1-2 stalks celery, sliced
2 cloves garlic, chopped
Salt and pepper
1/2 tsp. oregano
1 tbsp. dried parsley
1-2 carrots, cut-up
3 tbsp. catsup or tomato paste
Cayenne pepper to taste
1 cup liquid (white wine, cider, tomato sauce, or water)
1/2 cup vinegar, 2 tbsp. salt, 2 cloves garlic--minced, and cold water to cover.

Defrost rabbit meat overnight in one of the marinades above. Brown rabbit with vegetables in hot skillet for 5-10 minutes. Place rabbit and other ingredients in crock pot. Cover and cook on low 8-10 hours. Serves 4-6.


Rabbit Supreme

2 (2 lb. each) ready-to-cook wild rabbits or 1 (4-5 lb.) domestic rabbit
All-purpose flour
1/4 cup salad oil
2 tbsp. butter or margarine
1 cup chopped onions
1 clove garlic, minced
2 tsp. salt
1/4 tsp. pepper
1 cup milk
1 cup sour cream



About 2 hours before serving: Preheat oven to 350 degrees. On waxed paper, coat rabbit pieces with about 1/2 cup flour. In oven-proof 10-inch skillet over med.-high heat, cook rabbit in hot oil and butter or margarine, until browned on all sides. Remove pieces to platter as they are browned.

In drippings, cook onions and garlic until tender (med. heat) -- about 5 minutes. Stir in 1 tbsp. flour, salt, and pepper until blended; gradually stir in milk and cook, stirring constantly, until mixture thickens. Return rabbit pieces to skillet; spoon sauce over pieces. Cover and bake 1 hour and 10 minutes or until rabbit is fork-tender. Remove pieces to warm platter. Stir sour cream into gravy; heat, stirring constantly (do not boil). Serve gravy over rabbit. Makes 8 servings.


Fried Rabbit

1 rabbit, cut into serving-size pieces
1 cup flour
1/4 tsp pepper
1 tsp. salt
1/4 cup water
4 tbsp. fat
1 tsp. vinegar
1 onion, chopped

Roll rabbit in mixture of flour, salt, and pepper. Brown in fat. Add water, onion, and vinegar. Cover and simmer until tender. Remove cover the last 10 minutes to brown.


Sweet and Sour Rabbit

Rabbit (2 1/2 lbs.), ready to cook
2 tbsp. cooking fat or oil
1 cup pineapple juice
1/4 cup vinegar
1/2 tsp. salt
1 cup pineapple pieces
1 med. green pepper, thin half slices
1 1/2 tbsp. cornstarch
1/4 cup sugar
1/2 cup water
Flour, salt, and pepper


Cut rabbit into serving pieces. Roll in mixture of flour, salt, and pepper. Heat fat or oil in a heavy pan; brown rabbit pieces on all sides over moderate heat. Add pineapple juice, vinegar, and salt. Cover pan; cook over low heat 40 minutes or until meat is tender. Add pineapple and green pepper; cook a few minutes longer. Mix cornstarch and sugar and stir into water. Stir this mixture gradually into liquid in pan and cook slowly about 5 minutes. Serves 6.

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  Canku Ota is a free Newsletter celebrating Native America, its traditions and accomplishments . We do not provide subscriber or visitor names to anyone. Some articles presented in Canku Ota may contain copyright material. We have received appropriate permissions for republishing any articles. Material appearing here is distributed without profit or monetary gain to those who have expressed an interest. This is in accordance with Title 17 U.S.C. section 107.  

Canku Ota is a copyright © 2000, 2001 of Vicki Lockard and Paul Barry.


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