 |  | A Complete Handbook on Back-Yard and Commercial Rabbit Production (Peace Corps, 1982, 92 p.) | ||
 |  | Cooking recipes | ||
|  | (introduction...) | ||
| | Filipino recipes | ||
| | International recipes | ||
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Preparing Rabbits for the Table:
- Slaughtering and skinning:
The housewife or anyone (in-charge) should know how to dress the animal.
· Cleaning the rabbit:
- rinse in cold water to remove hairs
- do not leave the
carcass in water for more than 30 minutes
- remove the corn kernel-like scent
glands behind the kidneys
-disjoint rabbit as preferred
- air the meat for
a few hours or over night
Cooking the Rabbit:
- Rabbits may be cooked in the same manner as chicken or
pork.
- The usual procedure is to boil in water to tenderize it then fry:
a) to prevent shrinkage
b) to allow for absorption of
flour
c) to lessen unfavorable flavor
1. Sweet-sour rabbit:
(Ingredients depends on the supply or availability of desired ingredients) such as: green pepper, bamboo shoots, celery, bean sprouts, pineapple chunks (canned or fresh), cornstarch, vinegar, oil, salt, toyo, sugar and water.
2. Fried adobo - follow chicken adobo recipe.
Preservation of Rabbits:
- Rabbits are preserved to IMPROVE THE TASTE
1. Drying - smoke drying and/or sun drying.
Ingredients -
salt and garlic
2. Tucino (for every one kilo of rabbit):
|
2 tsp. Salt |
1/8 tsp. salitre |
|
4 tbsp. brown sugar |
pepper and garlic as desired |
Procedure:
1. Mix ingredients together and rub on both sides of meat.
2.
Place salted meat in a container and cover.
3. Keep in a cool place (can be
cooked after 24 hours).
In drying or tucino, the bones of the rabbit should be removed to avoid raw centers since the salt cannot reach the center of the meat when rabbits are cured whole. The center does not dry as fast as the outer layer of meat so the meat closest to the bone may decompose and the bad odor may affect the rest of the meat under process. The winning feature of tucino is its "flavorful" taste.
Rabbit Estofado
Ingredients:
1 kilo rabbit meat
½ cup oil
½ cup vinegar
4
segments garlic
1/3 cup wine (white)
1 bulb and 3 tubes green onion and
onion bulbs
1 pkg. vetsin salt as desired
1 tbsp. flour sugar (brown) - as
desired
Procedure:
1. Rabbit cut in desired sizes.
2. Marinate the rabbit meat
in vinegar, wine, sugar, vestsin, toyo, sliced garlic, salt for 1 or 2
hours.
3. Fry the meat.
4. Boil the fried meat in the sauce where it had
been soaked until meat is tender enough, drop the sliced onions (green and
bulb).
5. Stir in the soaked flour in water.
6. Taste before taking it
from the fire.
Rabbit Calderetta
Ingredients:
½ cup margarine
/4 cup water
3 tbsp. flour
1 cup
(coconut milk or can evaporated milk, 1 small can)
3 quartered onions
1
can tomato sauce (small can)
1 can (small) peas or green olives
4 potatoes
(regular size) cut in cubes
1 piece laurel leaf
2 kg. rabbit - cut in
serving pieces i/4 tsp. salt little vinegar
1 red sweet pepper 42 m. and two
small hot peppers
1 clove garlic crushed
1 tbsp. vetsin, little toyo
Procedure:
Marinate the rabbit meat with the little vinegar, salt and toyo and set aside. Saute the crushed garlic, onions and tomato sauce with margarine. Put in the rabbit meat and simmer until half done with the coconut cream or milk. Add the potatoes, laurel leaf and pepper until cooked. When done add the peas (crushed hot pepper) and vetsin. Add flour to thicken the sauce.
Omba
Ingredients:
1 kilo rabbit
½ cup vinegar
1/2 cup sugar salt to
taste
1/2 cup soy sauce
1 small package vetsin, spices (garlic,
onions)
1 tbsp. lard
1 green pepper
1 cup water
Procedure:
Brown the rabbit meat in a small amount of lard. Add water, vinegar, soy sauce, vestin and spices. Chop onions and green pepper. Simmer until meat is cooked. Serve all your friends!
Puchero Nga Cunejo
Ingredients:
2 potatoes
¼ cabbage
1 eggplant
6 tomatoes
2
pieces “saba"
1 onion
2 cloves garlic
1 tsp. salt
¼ cup
lard
1/4 kilo rabbit (soaked in vinegar and water for 1 hour)
Procedure:
Saute garlic in lard, remove garlic.
Saute onions and tomatoes. Add rabbit and salt to taste, let cook for about 5 minutes. Add small amount of water and boil for 5 minutes. Add more water and diced potatoes and cook until potatoes and "saba" are soft. Then add chopped cabbage and quartered eggplant. Cook until vegetables are tender. Salt to taste. Serve hot.
Rabbit Snaffu
Ingredients:
1 kg. cubed rabbit meat
1 clove garlic
1 medium sized
onion
¼ kg. potatoes
1 medium sized can tomato sauce
3 spoonful!
wine toyo or patis black pepper salt, water
Procedure:
Remove peelings of garlic, crush. Slice the onions to diced size. Cube potatoes. Fix all ingredients and cook until tender.
Barbecue Rabbit
Ingredients:
1/3 clove of on ion small head of garlic black pepper
1/4 cup
SON sauce
¼ cup vinegar
¼ kilo rabbit meat
1 tbsp. wine
Procedure:
Cut the onion into slices and then dice the garlic and pepper. Then prepare a clean basin and place the meat into it. Marinate the slices of onion, garlic, and pepper. Add the soy sauce and vinegar. Place the meat over an open fire.
Rabbit Salad
Ingredients:
2 cups diced cooked rabbit meat
¼ cup chopped sweet
pickle
½ cup chopped celery
1 tbsp. chopped onion
½ cup diced
cooked potatoe (optional)
½ tsp. Salt
½ tsp. lemon juice
1
tbsp. sweet pickle juice
¼ cup mayonnaise
Procedure:
Mix ingredients and chill one hour to blend flavors.
Chinese Broiled Rabbit - (Hot Mustard Sauce)
Ingredients:
2 tbsp. dry mustard
½ tsp. Salt
2 tsp. salad oil
1
tbsp. water tbsp. water tumeric
Procedure:
1. Mix mustard, salt and salad oil.
2. Combine cornstarch and
water. Bring to boil. Heat and stir until thickened and clear.
3. Gradually
add to mustard mixture. Mix well.
4. Add tumeric if a deeper color is
desired.
Broiled Rabbit
Ingredients:
½ cup finely chopped onion
¼ cup butter
1 cup (8
oz. can) tomato sauce
3/4 cup pineapple juice
2 tbsp. lemon juice
2
tbsp. brown sugar, firmly packed
1 tsp. salt
½ tsp. dry
mustard
1/4 tsp. seasoned salt
1/4 tsp. pepper
1 kilo rabbit, cut in
serving pieces
Procedure:
1. Cook onion in butter until tender.
2. Mix in tomato sauce,
pineapple juice, lemon juice, brown sugar and seasonings.
3. Cook over low
heat 15-20 minutes to blend flavors. Pour over rabbit. Let stand 1 I/2 - 2
hours.
4. Place rabbit pieces, meat side up, on rack in broiler pan 7 - 8
inches from heat. Broil 25-30 minutes. Turn. Broil 20-25 minutes longer or until
rabbit is tender.
5. Baste every 8-10 minutes with sauce.
6. Salt before
serving. Serve with Hot Mustard Sauce. Yield: 3-4 servings.
Rabbit Paprika
Ingredients:
1 cup finely chopped onion
½ cup butter
1 tbsp. red
paprika
1 kilo rabbit, cut in serving pieces
4 tsp. salt
1 tsp
pepper
1 tbsp. lemon juice
1 tsp. caraway seeds
1/4 cup water
2 cups
sour cream
3 tbsp. flour
Procedure:
1. Cook onion in butter until tender. Blend in paprika.
2.
Rub rabbit with salt and pepper. Brown.
3. Add lemon juice, caraway seeds and
water. Cover.
4. Cook over low heat 40 minutes or until tender. Remove rabbit
and keep hot.
5. Blend sour cream, flour and 1 tbsp. paprika together
thoroughly. Slowly mix into pan drippings. Heat and stir just to boiling.
6.
Serve over Rabbit. Yield: 3-4 servings.
Royal Rabbit Scallop
Ingredients:
1 kilo rabbit
2 stalks celery
1 medium onion,
quartered
1 bay leaf
3 peppercorns, slightly crushed
1½ tsp. and 2
¼ tsp. salt
3 medium potatoes
1½ cup coarsely chopped
onion
¼ cup finely chopped celery, leaves
¼ cup and 6 tbsp.
melted butter
2 cups (15½ oz. can) cut green beans, drained
3 tbsp.
chopped parsley
¼ cup diced pimiento
6 tbsp. flour
¼ tsp.
rosemary, ground
3/4 tsp. pepper
Procedure:
1. Cover rabbit, celery, onion, bay leaf, peppercorns and
1½ tsp. salt with water. Heat to boiling. Cover.
2. Cook over low heat
1½ hours or until rabbit is tender.
3. Add potatoes. Cook 20-25 minutes
longer.
4. Strain broth and save 1 3/4 cups. Cut meat into small
pieces.
5. Heat oven to moderate (350°). Butter a 2-quart
casserole.
6. Cook onion and celery leaves in l/4 cup butter until tender.
Peel and thinly slice potatoes.
7. Layer rabbit, green beans and potatoes in
casserole. Sprinkle l/2 the onion mixture and 1/3 the parsley and pimiento
between each layer.
8. Blend flour, rosemary, pepper and 2 ¼ tsp. salt
with 6 tbsp. butter. Gradually stir in saved broth. Heat and stir until
thickened and boiling. Pour over casserole.
9. Sprinkle with remaining
parsley and pimiento. Cover.
10. Bake 30 minutes. Uncover. Bake 10 minutes
longer of until bubbly. Yield: 6 servings.
Ragout of Rabbit
Ingredients:
1/2 cup and 3 tbsp. flour
1 tbsp. salt
3/4 tsp. seasoned
salt l/2 tsp. pepper
3/4 tsp. seasoned salt
1 kilo rabbit, cut in serving
pieces i/2 cup milk
1/3 cup butter
3/4 cup finely chopped onion
1 tsp.
ground caraway
½ cup white wine
1 cup chicken bouillon
1 i/2 cups
sliced carrots
1 package (10 oz.) frozen green peas
½ cup sliced
green olives
Procedure:
1. Combine l/2 cup flour, salt, seasoned salt, pepper and
paprika. Dip rabbit pieces in milk, then in flour mixture.
2. Brown well in
butter. Remove rabbit to a casserole or heavy sauce pan.
3. Cook onions in
butter until tender. Add to rabbit with caraway, wine and bouillon. Cover.
4.
Cook over low heat 10-15 minutes.
5. Add carrots. Cook 15 minutes.
6. Add
peas and olives. Cook 10-15 minutes longer or until vegetables are tender.
Remove rabbit and keep warm.
7. Combine 3 tbsp. flour with a little cold
water to form a smooth paste. Stir into gravy. Heat and stir until boiling and
thickened.
8. Serve over rabbit. Yield: 3-4 servings!
Hasenpfeffer
Ingredients:
¾ cup vinegar
¾ cup red wine
¾ cup
water
3 medium onions, finely sliced
4 juniper berries, crushed
(optional)
4 whole cloves
2 teas leaves, crumbled
2 tsp. and 2 tsp
salt
½ tarragon, ground
¾ tsp. black pepper
1 kilo rabbit,
cut in serving pieces
¾ cup and 3 tbsp. flour
½ cup hot
water
½ cup hot water
5 tsp. sugar
Procedure:
1. Combine vinegar, wine, water, onion, juniper berries, cloves,
bay leaves, 2 tsp. salt, tarragon and pepper.
2. Pour over rabbit, let stand
for 24 hours at room temperature.
3. Combine ¾ cup flour and 2 tsp.
salt. Dry rabbit pieces slightly and roll in flour mixture.
4. Brown well in
butter. Drain.
5. Strain marinade. Add water and sugar. Pour over rabbit.
cover.
6. Cook over low heat 40-45 minutes or until tender. Remove rabbit and
keep hot.
7. Combine 3 tbsp. flour with a little cold water to form a smooth
paste. Blend into gravy. Heat and stir until boiling and thickened.
8. Serve
ever rabbit. Yield: 3-4
servings!
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