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Hare with Sour Cream
Laura Gressett
Building & Planning

Hare, cut in to serving-size pieces
1/2 tsp. minced onion
1/2 cup red wine
1 can condensed cream of mushroom soup
1 cup sour cream
dash Worcestershire sauce

Sprinkle serving size pieces of rabbit/hare with salt, pepper & paprika.

In a separate container, mix red wine, cream of mushroom soup, sour cream, Worcestershire sauce, and minced onion.

Place hare in a crockpot or Dutch oven and pour the sauce over it. Cook all day (6-8 hrs) at low heat. Serve with wild rice and sautéed mushrooms.

Rabbit and Corn Casserole
Abernathy Creek Rabbit.jpg
Abernathy Creek Rabbit

Sharon Weinhold

~ 2 rabbits cut into serving pieces

~ buttermilk
~ oil
~ 2 cups flour
~ salt
~ pepper
~ fresh garlic
~ onions
~ Johnny’s seasoning
~ 3 cans creamed corn
~ 1 can whole kernel corn, drained 

Soak the meat in buttermilk overnight or at least 4 hours.

Season the flour to taste with salt, pepper garlic powder and Johnny’s seasoning.

Heat the oil in a skillet.

Pat the meat dry with paper towels. Lightly dust with the seasoned flour and add to the hot oil. Brown on all sides.

Put the corn, creamed & kernel in a greased casserole dish. Place the browned rabbit on top of corn. Cover and bake at 325 degrees for 1 hour or until the meat is tender.

Serve with mashed potatoes or noodles and salad.


Greta Holmstrom
Building & Planning

3 Tbs minced green onions

8 Tbs butter
2 cups cooked rabbit meat
6 Tbs sherry 
5 Tbs flour
2 egg yolks
2 cups hot milk (or rabbit broth)
½ tsp salt
pepper to taste
1 cup heavy cream
½ cup swiss cheese, grated
1 recipe Entre Crepes (see below)

Saute onion.  Add rabbit, then sherry.  Cook rapidly until liquid almost evaporated.  Set aside.  Melt remaining butter in sauce pan.  Stir in flour.  Then add hot milk or broth slowly.  Stir until smooth and very thick.  Add salt and pepper.  Combine eggs and cream.  Add to sauce and cook for one minute, stirring.  Mix half sauce with rabbit.  Spoon mixture into center of each crepe and roll up.  Place in a glass baking pan.  Pour remaining sauce over the crepes.  Sprinkle with cheese.  Bake 375 for 10 to 12 minutes.



1 cup cold water
1 cup cold milk
4 eggs
½ tsp salt
2 cups sifted all-purpose flour
4 Tbs melted butter

Put the liquids, eggs, and salt into a blender jar.  Add the flour, then the butter.  Cover and blend at top speed for 1 minute.  Cover and refrigerate for at least 2 hours.  Use crepe maker, or very small skillet.  The skillet should be hot and slightly oiled.  Pour in just enough batter to cover bottom.  Cook until no longer liquid on top; turn and brown lightly.  Place on waxed paper.  Follow applicable directions if using a crepe maker.


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