Small Game

Easy Rabbit Stew

1 Frozen Dressed Rabbit	1 Large Onion (cut-up)
1 small green pepper (cut-up)	1-2 stakls celery (sliced)
2 cloves garlic (chopped)	Salt and Pepper
1/2 tsp Oregano	1 T dried parsley
1-2 Carrots (cut-up)	3 T catsup or tomato paste
Cayenne Pepper to taste	1 cup liquid (white wine, tomato sauce, or water)
Marinade
1 1/2 cup Vinegar	2 T salt
2 cloves garlic (minced)	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.

Sweet and Sour Rabbit

2 Large Eggs	1 1/4 cups flour (divided)
1 tsp salt	2 T water
3 lbs Rabbit	4 cups vegetable oil
1 1/4 cups pineapple juice, divided	2 T granulated sugar
1 T cornstarch	1 8oz can crushed drained pineapple
2 T white distilled vinegar	2 tsp prepared mustard

Combine eggs, 1/4 cup flour, salt, and water in a bowl; mix well and chill for 1 hour. Debone the rabbit and cut into 1-inch pieces. Coat the pieces with 1 cup flour then dip singly into the chilled batter. Deep-fry in oil at 375°F (190°C) until golden brown; drain. To prepare the sauce, heat 1 cup pineapple juice and sugar in a saucepan, stirring until the sugar dissolves. Stir in a mixture of cornstarch and 1/4 cup pineapple juice. Cook until the mixture thickens, stirring constantly. Add crushed pineapple (drained), vinegar, and prepared mustard; mix well. Serve warm with the rabbit. Makes 6 servings.

OutdoorCreations@OutdoorDave.com