wife-friendly cooking

[outdoor junkie]

can anyone give me some ideas on some small game recipes my wife might eat. shes kindy picky and wont eat game meat when i cook it.

[PITBULL]

Parboil rabbit or squirrel, let cool then remove the meat from the bones, use the meat with cooked cut up potatoes, carrots, onion and put in a pie crust add some gravy (chicken would be good) then a top crust bake in the oven until crust is brown and you got potpie,

[jpollman]

Outdoor Junkie,

You've got to try this recipe for "Rabbit Casserole". Here's a link to the recipe. You've probably already seen it. But if you haven't, do yourself a favor and check it out. I've made it and it's EXCELLENT.

Rabbit casserole (http://www.michigan-sportsman.com/forum/showthread.php?s=&threadid=27562)

[Stiny357]

My wife and kids like rabbit this way,

boneless meat from 1 rabbit, cut into 1" chunks
~ 1 - 11 1/2oz. can bean with bacon soup
~ 1 - 12oz. can pinto beans
~ 1 cup water
~ 2 carrots, cut into 1/4" slices
~ 2 - 3 slices bacon, cut into 1/2" pieces
~ 1/4 cup dried cranberries
~ 1 tbsp brown sugar
~ salt, pepper, garlic powder, dried parsley, curry & cayenne pepper to taste Place meat, soup, beans, water, carrots, bacon, cranberries and sugar in a crock-pot.

Season to taste with the spices.

Cook on low 4 hours.

Soup is done when carrots are tender
I have also used some recipes from the food network, the best of which is Mario Batali's stuffed rabbit legs:
Ingredients


4 rabbit legs
1/2 cup walnuts
2 cloves garlic, peeled
1/4 cup extra virgin oil plus 4 tablespoons
1 teaspoon chopped fresh rosemary leaves
1 tablespoon freshly ground pepper
2 medium red onions, cut into 1-inch dice
1/4 dried cherries
1/4 cup dried apricots, cut into 1/8th-inch julienne
1 bottle Prosecco wine
Directions

Remove bones from rabbit legs and butterfly open.
In a food processor, blend together walnuts, garlic, olive oil, rosemary and pepper until a paste is formed. Divide paste among 4 rabbit legs and roll each leg up. Tie each leg securely with butcher twine.
In a 10 to 12-inch saute pan, heat 4 tablespoons oil until smoking. Place rabbit legs in pan and saute on all sides. When fully browned, add onions, cherries and apricots and saute until softened, about 6 to 7 more minutes. Pour in Prosecco and bring to boil. Lower to a simmer and cover halfway. Cook 50 to 60 minutes until very tender, turning occasionally. If liquid dissipates, add 1/4 cup water at a time. Remove rabbit legs and cut the strings. Place on platter, top with cherry mixture and serve.