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There are (I know it's hard to believe) people who do not like the taste of wild game. Just to let you know that most of the recipes can also be used with beef, chicken, domestic turkey or pork.
There will also be lots of recipes that are non-game or fish so check back on a regular basis. I'll be adding some canning recipes that I use also.
Thanks and enjoy the recipes!!
Featured Recipe
Hasenpfeffer - Rabbit
By Colleen Knapp
Remember when cooking Rabbit - it should always be well done to avoid any possible infection from Tularemia.
1 large Rabbit, Hare or 2 smaller ones - cut into serving pieces.
Seasoned Flour
Drippings
1 Tbls. Flour
1/4 Cup Sour Cream
2 Onions - sliced
2 Carrots - sliced
2 stalks Celery - diced
Marinade:
Equal parts of Wine Vinegar and Water to cover the Rabbit pieces
4 tsp. Sugar per cup liquid
1/2 tsp. Salt per cup liquid
Few Peppercorns
2-3 Juniper Berries
Bay Leaf
2-3 Whole Cloves
Combine all ingredients for the Marinade in a glass bowl and add the Rabbit pieces. Cover and marinade in a cool place for 2 days - turning the Rabbit twice a day. After 2 days, remove Rabbit and dry pieces. Save the marinade. Coat the Rabbit pieces with seasoned Flour and brown in Drippings in Dutch Oven. Reduce heat, add marinade and Vegetables, cover and simmer until tender. Remove Rabbit and keep warm. Strain the sauce through a sieve, pressing the vegetables through also. Blend Flour with Sour Cream and add slowly to the strained sauce, heating to just the boiling point. Pour over Rabbit and serve with dumplings.