HOMEGROWN SOUP
2 Eberly Rabbit backs and rib (loins can also be used)
¾ C. Pinto Beans
¾ C. cooked Beets, chopped
½ C. Beet Juice
2 med. Tomatoes
1 sm. Carrot, grated
1 chopped Celery Stalk
1 med. Onion, chopped
1 to 2 tsp. Garlic Salt
1 tsp. Pepper
1 tsp. Salt
2 Tbsp. Flour

Boil rabbit parts in water until done. Chop meat into bite size pieces. Put pinto beans into pressure cooker at 15-lbs. pressure for 10 minutes. Add rabbit pieces and remaining ingredients, except beets and flour. Simmer for 30 minutes. Add beets. Mix flour in small bowl with a little water to make a paste. Add slowly to your soup. Simmer 15 minutes longer. Serve topped with sour cream or grated Parmesan cheese.

CHERRY RABBIT JUBILEE
1 Eberly Rabbit, cut-up
½ C. Flour
1 tsp. Salt
Pepper, pinch
¼ C. melted Butter
1 cans (21 oz.) Cherry Pie filling
¼ tsp. Cloves
¼ tsp. Nutmeg
¼ tsp. Cinnamon
1 Tbsp. Lemon Juice
¼ tsp. Red Food Color (optional)
¼ C. Brandy (optional)

Combine flour, salt and pepper in a paper bag and add a few pieces of rabbit at a time. Shake to cover the rabbit pieces. Place rabbit in a shallow baking dish and pour over with the melted butter. Bake at 350°F. for about 50 minutes. Turning once or twice.

Mix pie filling, spices, lemon juice and food color and warm in a pan. When rabbit is done baking, remove from the oven and place it in the serving dish. Pour the cherry sauce over the rabbit and serve hot.

To add flare, place brandy in a cup and warm, pour over the rabbit and light.

BAKED RABBIT WITH SESAME-THYME STUFFING
¼ C. chopped Onion
¼ C. sliced Celery
1 Tbsp. Margarine
1 Tbsp. Sesame Seeds
½ tsp. Thyme Leaves
¼ tsp. Salt
2 ½ C. toasted Breadcrumbs
½ C. Salad Oil or melted Margarine
½ tsp. Paprika
¼ tsp. Salt
¼ tsp. Garlic Salt
2 ¼ - 2 ½ lbs. Eberly Fryer Rabbit pieces

Saute onion and celery in margarine until onions are translucent. Remove from heat; stir in sesame seeds, thyme, and ¼ tsp. Salt. Pour mixture over breadcrumbs toss together and place in bottom of buttered 2-qt. Casserole dish. Dip rabbit pieces in this mixture and arrange over stuffing. Cover with aluminum foil. Bake in 350°F. oven for 30 minutes; remove foil and bake additional 30 minutes, or until rabbit is tender. When you take the dish from the oven, the rabbit should be golden brown and the stuffing buttery and slightly crisp.

BAKED RABBIT THAT MAKES ITS OWN GRAVY
2 ¼- 2-½ lbs. Eberly Fryer Rabbit pieces
2 Tbsp. Flour
2 Tbsp. melted Butter
2/3 C. undiluted Carnation Evaporated Milk
10 ¾-oz. can Cream of Mushroom Soup
½ C. shredded process American Cheese
1/3 C. sliced Mushrooms and liquid
¼ C. finely chopped Onion
½ tsp. Salt
1/8 tsp. Pepper
dash of Paprika

Coat rabbit pieces with flour. Arrange in single layer in melted butter 12x7x2" baking dish. Bake uncovered in hot over (425°) for 30 minutes. Turn rabbit; bake additional 15 minutes. Remove from over; reduce temperature to 325°F. Pour off excess fat. Combine evaporated milk, soup, cheese, mushrooms, and liquid, onion, salt, and pepper; pour over rabbit. Sprinkle with paprika. Cover with foil. Return to oven; continue baking 15 to 20 minutes.

MUSTARD BAKED RABBIT
½ C. melted margarine
1 Tbsp. Dijon Mustard
1 C Contadina Seasoned Bread Crumbs
¼ C. snipped Parsley
2 ¼ - 2 ½ lbs. Eberly Fryer Rabbit pieces

Combine margarine and mustard in flat, shallow dish. Combine crumbs and parsley. Roll rabbit pieces in margarine mixture, then in crumb mixture. Place pieces in 12x7x2" baking dish that has been sprayed with a vegetable cooking spray. Bake 350°F. oven for 1 hour.

GOLDEN BROWN FRIED RABBIT
¼ C. Flour
1 tsp. Salt
¼ tsp. Pepper
2 ¼ - 2 ½ lbs. Eberly Fryer Rabbit pieces
¼ C. Oil
¼ C. Water

Combine flour, salt, and pepper in plastic bag. Shake rabbit pieces in flour mixture to coat evenly. Brown on both sides in oil in 10""skillet. Reduce heat. Add water; cover and cook slowly 40 to 50 minutes or until tender. For crisp crust on rabbit pieces, uncover for the last 10 to 15 minutes.

FRIED RABBIT
1 Eberly Rabbit
¼ C. Fat
½ C. Flour
1 ½ tsp. Salt
1/8 tsp. Pepper

Dress the rabbit cut in serving pieces; soak in salt water 6 to 8 hours. Drain and roll in flour. Place in a skillet containing the hot fat. Fry pieces until a golden brown on both sides. Season with salt and pepper. Add 2 C. of water, cover and allow steaming until tender. To make gravy, remove pieces of rabbit from the pan and add 2 Tbsp. flours to the drippings. Brown flour and then add water. Stir until thickened.

HASENPFEFFER
8 or 10 pieces of Eberly Rabbit or Eberly Pheasant
¼ C. Fat
1 med. sliced Onion
2 heads Garlic
2 Bay Leaves
1 tsp. Salt
¼ tsp. Pepper
½ tsp. Allspice or Cloves
½ C. Vinegar
1 cans Tomato Puree

Roll pieces of meat in flour and sprinkle with salt and pepper. Fry until a golden brown. Place in a baking pan or casserole and add sliced onion, seasoning, vinegar, and tomato puree. Let simmer or bake at 350°F. for 1 to 1 ½ hours.

FRENCH RABBIT CASSEROLE
4-6 Eberly Rabbit pieces
2 Tbsp. Butter
1 lb. Pearl Onions peeled
4 Tbsp. Flour
1 ¼ C. Red Wine
4 oz. Mushrooms
Salt and Pepper
4 slices Bacon, chopped
1 Clove Garlic, crushed
¾ C. Water
2 tsp. French Mustard
3 sprigs Thyme

Wash the rabbit pieces and dry them well. Season with salt and pepper. Melt the butter in a pan and fry the bacon, onions and garlic until golden brown. Remove from the pan with a slotted spoon and place in a casserole. Add the rabbit pieces and fry these for 5 minutes or until browned on all sides. Remove from the pan and place in the casserole. Stir the flour into the fat remaining in the pan and cook over a very gentle heat for about 10 minutes, stirring from time to time. Stir in the mustard and pour over the rabbit in the casserole. Add the mushrooms and thyme. Cover and cook in a 350°F. oven for 1-½ hours. Taste and adjust the seasoning before serving.