FOUR MOUTHWATERING RECIPES FOR DOMESTIC RABBIT ...

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Combine the flour with the seasonings. Dip each piece of rabbit in the grapefruit juice, then roll it in the flour mixture until the meat is thoroughly coated. Pour the oil and chopped onion into a deep, heavy pot and heat over a high flame. Place the floured rabbit in the pot and brown each chunk on first one side and then the other. Lower the flame, stir together the remaining grapefruit juice and flour mixture, and add them to the pot. Cover and let everything simmer together until the meat is tender, turning the rabbit pieces from time to time to keep them from sticking.

RABBIT SAUSAGE

the coarsely ground meat and fat of one large rabbit (save the bones for soup stock)
1-1/2 teaspoons salt
1 teaspoon pepper a pinch of ginger
2 or more teaspoons sage (to taste)
1 teaspoon thyme
a pinch of garlic powder
a dash of cayenne pepper, or two or three dashes of hot pepper sauce (optional)

Combine the seasonings with the ground meat (everything together should total about two pounds), and regrind the mixture (this helps to get everything well blended). Refrigerate overnight. The next day, test the flavor by frying a small patty, and adjusting the seasoning if that seems necessary. Form one-pound rolls of the meat, wrap them in freezer wrap, and place the ready-to-slice rolls in your freezer (the frozen sausage can be cut quite easily when you're ready to use it).

RABBIT SOUP

the bones of one or more rabbits
1—2 quarts water
sliced carrots
chopped onions
pre-soaked lentils or split peas fresh or canned tomatoes
salt, pepper, and garlic powder to taste
a few pieces of suet or a little butter

(Note: The exact amounts of the above ingredients are purposely not specified, to allow you to vary them according to your preference or what you have on hand.) Boil the bones and water in a good-sized stock pot. Then remove the bones from the stock and scrape all the meat from them. Return the chunks of rabbit to the broth and add the carrots, onions, lentils or split peas, and tomatoes . . . plus any other vegetables you may wish to Include in your soup. Season, add suet or butter, and simmer until the vegetables are tender.

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