Thumper would taste even better to the eaglets if he was served this way. From: “The Laura Secord Canadian Cook Book”Prepared by the Canadian Home economics associationPublished by McClelland and Stewart Limited Toronto/MontrealISBN: O-7710-4080-6Rabbit Casserole As a general rule, wild rabbit should be cooked in liquid unless quite young. These vegetarian animals have been a hunter’s salvation on many an occasion when other game seemed to have vanished. We particularly like the tomato flavour with rabbit. < br>Preheat oven to 350°F.¬
Wash and cut into serving pieces 1 rabbit Dredge with a mixture of1 1/2 cups all-purpose flour1 teaspoon salt1/2 teaspoon pepper1 tablespoon paprika
5 or 6 slices chopped side bacon
1 medium onion, chopped
Cook until onion is transparent. Remove bacon and onion. Brown rabbit pieces in bacon fat. Place in casserole. Sprinkle with bacon and onion. Combine in order given
2 tablespoons all-purpose flour1 can (19 ounces) tomato juice1 teaspoon gravy colouring1/2 teaspoon saltPinch of thyme1 bay leaf
Pour sauce over rabbit. Cover.Bake in 350° oven for 1 1/2 hours.Makes about 3 servings.