Charlie Two Crows asked for Hasenfeffer (sour Rabbit Stew Recipe)

Here you go Charlie.

Hasenfeffer
Ingredients:
2 3/4 cups red wine vinegar
3 cups water
1 1/2 tablespoons white sugar
8 whole cloves
1 medium onion, thinly sliced
5 stalks celery, chopped
1 lemon, thinly sliced
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 tablespoon salt
1 teaspoon pickling spice
1 teaspoon ground black pepper
1 cup all-purpose flour
1 (2 1/2 pound) rabbit, cleaned and cut into pieces
3 tablespoons vegetable oil
Directions:
1.In a large pot, combine the water, white sugar, whole cloves, onion, celery, lemon, cinnamon, ground cloves, salt, pickling spice and black pepper. Bring to a boil, then turn off and allow to cool. Place the rabbit pieces into the mixture to marinate. Cover and refrigerate overnight.
2.Preheat the oven to 350 degrees F (175 degrees C). Spread flour out onto a parchment or aluminum foil lined baking sheet. Bake for about 10 minutes, stirring occasionally, until the flour is a light brown color.
3.Remove the rabbit from the marinade and pat dry. Strain the marinade, and discard the solids. Reserve the liquid for later.
4.Heat the oil in a deep skillet or Dutch oven over medium heat. Coat the chicken with the toasted flour. Place into the hot oil, and cook until browned on both sides. Remove from the pan, and set aside. If there is oil left in the pan, sprinkle enough of the toasted flour over it to absorb the liquid.
5.In a jar with a lid, mix 1/2 cup of the marinade with 1/4 cup of the remaining toasted flour. Close the lid, and shake vigorously until well blended with no lumps. Heat the pan with the rabbit drippings over low heat. Gradually stir in the marinade mixture, stirring constantly until slightly thickened.
6.Return the rabbit pieces to the pan. Cover and simmer over low heat for 1 hour, or until the meat is falling off of the bones. You may remove the bones prior to serving if desired.

Charlie
That sounds a little complicated for camping. What you might want to do if you want a delicious camp rabbit, is use the following recipe:

First take a 357 magnum pistol, strap it to your hip, set a 30-06 rifle within arms reach, because every bear within 60 miles will head your way when the rabbit starts cooking.

Kill a rabbit, skin and dress it, soak it in the creek to cool it. When it's cool, after about an hour, pat it dry. Mix up 2 cups of sautern wine, the juice of one lemon, and a half cup of vegetable oil. Clean about five cloves of garlic, slice about 1/8 inch thick throw in the mix, add a little salt @1 tsp, add 1/4 tsp pepper. Put all the ingredients in a large zip lock bag. Keep it as cool as you can, or put everything back in the creek. A little before dinner time. Open the zip-lock, pour the juice off the rabbit into a pot. Place the pot over the fire and simmer until the garlic is tender, add a half cube of butter to the mixture and return to a simmer. Place your rabbit on an open grill over the fire, or put it on a spit. Turn the rabbit often and baste it often with the butter wine sauce. Use Kosher salt, pepper, and garlic powder to season while basting often and cooking. Cook slowly until very well done.

Look around for bears, then have dinner. Use the little bits of garlic in the wine sauce for snacks. If there is any Sautern wine left in the bottle, drink that too.

This recipe also works good for Quail, Chicken, and Grey Squirrel. Another good tip is, this recipe works good for hunting bears, they come to you and you don't have to fool around with those darn yodeling hound dogs.


Lepus Californicus, (California Jack Rabbit, or Black-Tailed Rabbit)
(Bunnius Pissedofficus?)

  
 
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Now that's a Jackrabbit