Bunny Noodle Soup

What you need
3 pounds rabbit, de-boned and cut into bite-sized pieces.
6 cups chicken broth
3 celery stalks, cut up
3 carrots, sliced
2 medium onions, sliced thin
Butter or oleo, salt, pepper and parsley
3/4 package of your favorite wide egg noodles

What you do
Salt and pepper rabbit pieces and then brown in butter or oleo in a large kettle.
Add remaining ingredients except noodles. Cover and simmer for about 45 minutes.
Add noodles and bring to a boil.
Reduce heat, add salt and pepper to taste, and then simmer for another 10-15 minutes until noodles are tender.


Dad's Crockpot Rabbit

What you need
3 cottontail rabbits, cut into pieces and washed
1-pound bag of baby carrots
1/2 cup water
1 cup chopped onion
3 tablespoons Bisquick
1/4 cup soy sauce
1 tablespoon lemon juice
1/4 teaspoon garlic powder

What you do
Place rabbit and carrots in crockpot.
Mix remaining ingredients in a bowl and pour over meat. Cover and cook for 6-8 hours on low heat.
If you prefer thicker gravy, add a little flour and stir. Then cook on high until gravy is thickened.
My dad taught us the best way to serve is to spread the rabbit, gravy and carrots over sliced bread. It is the only way I eat it today.
 

Super Bowl panfish finger food

What you need
Fish fillets
Cream cheese
Shrimp sauce
Soda crackers

What you do
Cut fillets into strips.
Place in boiling water for one minute, drain and refrigerate.
Serve cold with shrimp sauce or cream cheese and crackers.


Easy Pheasant Caesar Salad

What you need
1 egg
1 teaspoon anchovy paste
1 lemon, juice only
1 teaspoon balsamic vinegar
½ teaspoon Dijon mustard
2 garlic cloves
1 teaspoon Worcestershire sauce
olive oil

Salad Ingredients
2 heads chopped romaine lettuce, outside leaves removed
½ cup shredded parmesan cheese
1 cup croutons
¼ cup chopped black olives
2 cups cooked pheasant meat

What you do
Add all dressing ingredients except oil to a food processor or blender and pulse for 30 seconds or until mixture is smooth. While motor is running, add oil in a thin stream until emulsified. Taste and adjust flavors to suit your palate.
Toss all salad ingredients in a large bowl with half of the dressing. Add additional dressing as needed and serve immediately.

SOURCE: Scott Leysath, "The Sporting Chef"

Ed's smoked venison ribs

What you need
5 pounds venison ribs
Hickory wood chips
Apple wood chips
1 quart apple juice

What you do
Smoke ribs for 3 hours.
Let sit overnight and then refrigerate until you are ready to prepare to eat.
Place ribs in roaster.
Pour apple juice over ribs.
Bake at 275 degrees for 1 hour or until meat begins to fall off bone.
* Your favorite barbecue sauce mixed with water may be used rather than apple juice.