Rabbit Chili

Jackie Hill 1 medium rabbit 1/2 lb ground beef 2 (8 oz) cans tomato sauce 1 medium onion, chopped 16 oz water 1 can (16 oz) chili beans 1 pkg McCormick chili seasoning mix 1 beef bouillon cube 1 tsp sugar Boil rabbit until almost done. Take off the bone and grind or chop fine. … Continue reading Rabbit Chili

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Rabbit and Dumplings

Sevella Hill 2 rabbits (approximately 3 lbs each) 2 cups chicken broth water as desired 6 cans biscuits (10 to can) 1/2 cup margarine salt to taste pepper (until you can see black pepper) Cut up rabbits in serving pieces. Put in a large pot. Cook until done with some butter, salt and pepper. Cook … Continue reading Rabbit and Dumplings

Roast Vension

Season roast well with salt, pepper, Accent, any other seasonings you prefer, and stuff pieces of garlic in slits you make in the roast. Roll in flour; brown in hot fat on all sides. Add slices of onion, if desired, and enough hot water to cover. Cook until tender.

Mulligan

Mrs. Katie M. Wilson Farmerville, La. #207 OES  8 squirrels 1 chicken and/or duck, and/or other fowl Cook together. May be deboned, if desired. Use broth to cook following: 4 potatoes, cup up 2 pkgs spaghetti 4 chopped onions 2 cloves garlic 1 pod red pepper 2 cans tomatoes OR tomato paste salt and pepper … Continue reading Mulligan

Roast Duck

U.S. Senator Allen J. Ellender, La. Salt and pepper inside Duck to taste, then stuff with few pieces of celery, apple, and onion. Stab breast portion in several places and insert small slivers of garlic. Then salt and pepper outside to taste and smear liberally with oil. In iron pot, with tight-fitting lid, place: 1 medium … Continue reading Roast Duck