Muskie Lures and game calls
Cottontail Rabbits

Proper field dressing is essential to maintaining the flavor and quality of the meat. Take care not to puncture the
bladder, intestines or stomach. Once the body cavity is empty pack it with snow if possible and let it cool for a
few minutes. If the bunny had a few fleas they will leave now which is better than in your game bag or at home.
Shake out the snow and put the rabbit in your game pouch.

Rabbit can be a little dry and tough depending on age. It can also be difficult to get every strand of hair off of the
meat. So I recommend par boiling before adding the meat to any baking or frying recipes. This will moisten and
tenderize the meat, while floating any loose hairs to the surface where they can be easily skimmed off.

Fur and BB's are a big turn off to anyone who has never eaten wild game. Take care to serve the best pieces to
non hunting friends.      
1/2 cup of flour
1 teaspoon of salt
1/2 teaspoon course ground black pepper
2 tablespoons of olive oil
1 tablespoon of butter
6 to 8 small peeled boiling onions
4 cloves of minced garlic
1 bay leaf
1/4 teaspoon thyme
1/4 teaspoon of rosemary
Small can of mushrooms
1 cup of dry red wine
1 cup of beef stock

Salt & pepper rabbit, then dredge in flour. Heat the oil and butter in a large skillet and brown the rabbit pieces
on all sides. Set the rabbit pieces aside and brown the onions and garlic in the same pan. Now add the bay leaf,
thyme, rosemary and mushrooms and sauté for a few minutes. Pour in the wine and beef stock and bring to a
boil. Stir, scraping the bottom to mix in residue. Place rabbit back in pan and simmer for 30 minutes. Remove
rabbit to plate and drizzle with sauce from pan.
Dutch Oven Rabbit

1 rabbit cut into serving size pieces
Salt water
Pancake mix
Salt & pepper
1 cup of water
1/2 cup melted margarine
3 tablespoons of chicken bouillon ( combine with water)
1 medium onion

Soak meat in salt water for 3 hours. Salt & pepper rabbit, then dredge in pancake mix. Heat the butter in a large
skillet and brown the rabbit pieces on all sides. Place rabbit in a dutch oven with the water, bouillon and onion.
Bake at 300 for 3 hours.
Rabbit de' Beer

1 rabbit cut into serving size pieces
1/4 teaspoon of rosemary
1/2 cup chopped green onion
1 teaspoon salt
1/2 teaspoon coarse ground pepper
1/2 teaspoon sweet basil
3 cups of water
Can of stewed tomato's
2/3 can of beer

Soak rabbit over night in water, rosemary, green onions, sweet basil, salt and pepper. Brown the rabbit in olive
oil. Then place in roasting pan with stewed tomato's and 2/3 can of beer. Cook at 325 for 2 hours.
Depression Cottontail
1 rabbit cut into serving size pieces
1/4 teaspoon of thyme
1/4 teaspoon marjoram
1/2 cup of bacon drippings
All purpose flour

Salt rabbit and place in refrigerator over night. Roll rabbit in flour twice and brown well in bacon fat. Remove
from skillet and place in casserole dish. To the grease in the skillet add enough water and flour to make gravy to
cover rabbit pieces. Stir the thyme and marjoram into the gravy and pour over the rabbit. Bake at 350 for 2 hours.
1 rabbit cut into serving size pieces
All purpose flour
Olive oil
1 can of mushroom soup
1/4 cup white wine
1/8 cup of water
1 sliced medium onion
Dash of Worcestershire sauce
Salt and pepper
1 bay leaf

Roll rabbit in flour and brown in the oil in an open pressure cooker. In a mixing bowl and bay leaf. Pour over the
rabbit in the cooker. Cooks for 30 minutes depending on the cooker.
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