FOUR MOUTHWATERING RECIPES FOR DOMESTIC RABBIT ...
Recipes for rabbit fried with grapefruit juice, rabbit sausage, rabbit soup, and Canadian rabbit stew.
From Robert C. Winans of Lutz, Florida and George Fournier
of Charlton City, Massachusetts
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Robert C. "Uncle Bob" Winans of Lutz, Florida keeps several
dozen rabbits (along with laying hens, fishing worms, and a
year-round garden) on the acre of land to which he and his
wife have retired.
And when it comes time to eat one of his homegrown hares,
Uncle Bob doesn't rely on any cookbook . . . nor does he
fall back on some time-honored but ordinary cooking method.
What he does is invent new ways to prepare the tasty meat
as he goes along!
George Fournier of Charlton City, Massachusetts—on
the other hand—prefers to adhere to one favorite
rabbit-cooking formula that has never let his family down.
"It's a recipe my Canadian wife, Monique, brought to
Massachusetts with her as part of her dowry . . . part of
the accumulated farm kitchen wisdom that's passed down from
generation to generation in a land where tradition is still
a part of one's inheritance."
According to her husband, Monique Fournier's Canadian
rabbit stew "will stick to your ribs through a whole day's
chores, and keep you till the dinner bell rings".
The first three recipes on these pages, then, will give you
some idea of Bob Winans' creative flair ("I've developed
these myself," he writes, "and I believe your readers will
enjoy them as much as we do"), and the fourth will present
you with the chance to experience a wonderful Canadian
tradition!
MOTHER's staff has tested all four recipes, and the results
(pictured here) are some of the best-tasting rabbit dishes
we've ever sampled. Try 'em for yourself and see!
RABBIT FRIED WITH GRAPEFRUIT JUICE
1 cup all-purpose flour
1 teaspoon Season-All (we were unable to find this in
MOTHER's area, so we did without)
1 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon thyme (optional)
1/2 teaspoon salt
1 three-to four-pound rabbit, cut into pieces
the juice of one grapefruit
1/2 cup cooking oil (or enough to measure 1/4 inch in
bottom of pan)
1 medium onion, chopped
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