Small game such as rabbit and squirrel is surprisingly nutritious and if it is cooked properly can be a tasty addition to the table, according to Abbi Sampson, MA, RD, LD. Sampson is a Health and Human Sciences Educator with Purdue Extension-Putnam County. This week Cook Simply features some easy, tasty recipes for small game. Enjoy and until next time, simply cook.

Southern Baked Rabbit

Ingredients

2 rabbits

4 Tbs. vinegar

Salt, pepper and butter

2 onions, minced fine

1 Tbs. flour

2 Tbs. minced ham

1 garlic clove, minced fine

1 sprig thyme

1 bay leaf

3 sprigs parsley

1 cup chopped mushrooms

Skin and clean the rabbits, then cut in pieces at the joints. Cover with cold water to which has been added the 4 Tbs. vinegar and let stand overnight. When ready to cook, drain and dry well. Rub with salt, pepper and butter, place in a heavy baking pan, and place in a 400-degree oven for 15 minutes. Meanwhile, chop the onions fine and put in an iron skillet with 4 Tbs. melted butter. Brown lightly, add the flour and brown well. Add remaining ingredients, let simmer a few minutes, then add about 2 cups boiling water. Cook, stirring until smooth. Pour over the rabbits, return to the oven, bake slowly 20 minutes, basting frequently. Serve with cornbread.

Source: Cy Littlebee’s Guide to Cooking Fish & Game

Squirrel or Rabbit Fricassee 

Ingredients

4 squirrels

2 cups flour

1-2 tablespoons Cajun seasoning

olive oil for frying

2 large onions, chopped fi ne

8 teaspoons lemon juice

6 cups chicken broth or consommé

4 bay leaves

Serves: 4

Directions

1. Cut squirrel into serving pieces. (3 pieces/animal, 2 thighs and mid-section) and rub the seasoning into the meat.

2. Roll meat in the flour and fry until brown in hot oil in a large heavy skillet and then place browned meat pieces in a large glass casserole dish.

3. Add onion and remaining flour to left over oil and brown. When onion and flour are brown, add chicken broth or consommé to make gravy.

4. Pour the gravy over the meat pieces in the casserole dish, enough to just cover the meat.

5. Add lemon juice and bay leaves and bake at 300°F for 2 to 2.5 hours (until meat is tender).

Serve over rice or whipped potatoes.

Source: Cornell University Cooperative Extension Service 

Squirrel or Rabbit Braised in Apple Cider

Ingredients

1 tablespoon butter

1 tablespoon olive oil (or vegetable oil)

1 dressed squirrel, cut in pieces and very lightly floured OR 1 dressed

wild rabbit (1 ½ to 2 pounds), cut in quarters

1 medium onion, cut in chunks and separated

1 cup diced carrots

1½ cups apple cider

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon dried thyme

1 bay leaf

2 apples, peeled and quartered

Serves: 4

Directions

1. In a Dutch oven or similar braising pan, melt butter and olive oil over medium heat. Add squirrel pieces and brown on all sides. Add onions and carrots and cooks for 3-5 minutes. Stir in cider and scrape up any brown bits in the pan. Add thyme, salt, pepper and bay leaf.

2. Reduce heat and cover, braising until squirrel is tender and cooked through, about 45 minutes. Add apple pieces on top, cover and cook an additional 15 minutes, until apples are tender.

3. Remove the squirrel pieces and take the meat off the bone. Place the meat back in the pan and increase the heat, bringing the cooking liquid up to a gentle simmer.

4. Reduce the cooking liquid to a nice thick sauce (about 5 minutes). The mixture can be served on toast as an appetizer or served over whole grain rice as a main course.

Source: Cornell University Cooperative Extension Service