The Rural Voice, 1982-10, Page 38Head for Monkton
and enjoy a home cooked
meal and the friendly
atmosphere at the
Red v1ir Maple
Delicious home baked pies.
HOURS
Mon. - Wed.
11:30 a.m. - 9:00 p.m.
Thurs. - Sat.
11:30 a.m. - 12 midnight
Sunday
12 noon - 9:00 p.m.
Red Maple
Dining Lounge
Highway 23 Monkton, Ontario
Don't go through Blyth
without stopping at
Yvonne's for
Homemade
Hamburgers
Milkshakes
lee Cream Cones
Take -Out Dinners
(Also tables inside)
Hours: 7:30 a.m. - 9:00 p.m.
Mon. to Fri.
8:00 a.m.-9:00p.m. Sat.
11:00 a.m. - 8:00 p.m. Sun.
Yvonne's Take -Out
At the Sunoco station,
in the centre of Blyth,
east side of Highway 4
PG. 38 THE RURAL VOICE / OCTOBER 1982
RURAL LIVING
Rabbit recipes -for any occasion
People around the world have been
enjoying rabbit meat for generations. As
it becomes popular in Canada, marketing
specialists at the Ontario Ministry of
Agriculture and Food say Ontario is
producing more top-quality rabbits.
Most weigh between 1 and 1.4 kilo-
grams (2 to 3 pounds) dressed for market
as fryers. Their meat is very tender,
suitable for braising, broiling, baking,
frying and barbecuing. Heavier animals
are sold as roasters.
RABBIT IN SPICY TOMATO SAUCE
1 fryer rabbit, cut in pieces
tsp salt
1/8 tsp cayenne pepper
2 tbsp vegetable oil
2 large yellow cooking onions,
chopped
1 cup chopped parsley
2 cloves garlic, minced
1 can (13 oz) tomato paste
1 can (10 oz) consomme
Season rabbit with salt and cayenne
pepper. In a heavy, deep saucepan, brown
rabbit in hot oil, about 10 minutes. Add
onion, parsley and garlic. Cover and cook
for 10 minutes. Combine tomato paste
and consomme. Add to rabbit mixture.
Cover. Simmer for 11/2 to 2 hours. Serve
with noodles or wild rice. Makes 4
servings.
RABBIT PAPRIKA
1 fryer rabbit, cut in pieces
1 tsp salt
''A tsp pepper
2 tbsp butter
2 tbsp vegetable oil
2 medium yellow cooking onions,
chopped
I tbsp paprika
1 tbsp vinegar
1 tsp caraway seeds
'/z cup water
1 cup sour cream
2 tbsp flour
1 tbsp paprika
Rub rabbit with salt and pepper. Melt
butter in large heavy saucepan, add oil
and brown rabbit pieces. Remove rabbit
pieces. Cook onion in remaining butter -
oil mixture until golden. Stir in 1 tbsp
paprika, vinegar, caraway seeds and
water. Bring to boil. Add rabbit pieces,
reduce heat and simmer, covered, over
low heat for 1 hour. Remove rabbit pieces
and keep hot. Blend sour cream, flour
and remaining 1 tbsp paprika. Slowly stir
into simmering sauce and continue stir-
ring until thick and smooth. Return rabbit
pieces to sauce. Simmer 5 minutes,
basting with sauce.
Makes 4 servings.
BARBECUE -BAKED RABBIT
1 fryer rabbit, cut in pieces
Sauce:
'! cup soy sauce
juice from 1 lemon (V4 cup)
2 tbsp vegetable oil
!'a tsp garlic salt
1/8 tsp thyme
Mix sauce ingredients. Marinate rabbit
pieces in sauce in the refrigerator for at
least 2 hours.
Place rabbit and sauce in a baking dish.
Roast, uncovered, at 190°C (375°F) for
45 minutes to 1 hour. Baste often. Makes
4 servings.
PEACH RABBIT
2 fryer rabbits, cut in pieces
2 tsp salt
'/ tsp pepper
3 tbsp butter
3 tbsp vegetable oil
1 medium yellow cooking onion,
chopped
1 can (14 oz) Canada
Choice peach slices
'h cup maple syrup
'/z tsp dry mustard
'i+ tsp ground ginger
▪ tsp cinnamon
2 tbsp cornstarch
2 tbsp water
Rub salt and pepper on rabbit pieces.
Melt butter in large skillet. Add oil and
brown rabbit pieces. Remove rabbit
pieces to large baking dish. Cook chopped
onion in skillet until golden. Drain peach
slices, reserving juice. Mix together
reserved peach juice, chopped onion,
maple syrup, dry mustard, ginger and
cinnamon and pour over rabbit pieces.
Cover and bake at 180°C (350°F) for 1
hour.
Remove rabbit to heat -proof platter, add
peach slices and return to oven for 10
minutes more. Measure 1-'h cups of pan
juices into small saucepan. Mix corn-
starch and water until smooth. Add to
pan juices. Cook and stir over medium
heat until thickened.
To serve, pour sauce over rabbit and
peaches. Makes 8 servings.