• 2 rabbits, (4-6 lbs. meat) cut up
• 1 onion
• 1/2 half box sliced mushrooms
• 1/2 cup butter
• 1 tbsp. paprika
  
• 1 tsp ground sage
  
• 1 1/2 tsp. salt
  
• Pepper
  
• i/2 cup sherry

PREPARATION:

1. Saute rabbits and onions in butter until browned.
   
2. In 12-inch covered pan over low heat cook rabbits with sherry, paprika, sage, garlic, salt and pepper until fork tender.
   
3. Add water or more sherry if needed
   

INGREDIENTS:

• 3 squirrels, cut into serving pieces
  
• flour
  
• salt and pepper
  
• 2 eggs, beaten
  
• 3 – 4 pieces bacon, chopped
  
• 1 medium onion, chopped
  
• 1 can cream of mushroom soup
  
• 1 soup can milk

PREPARATION:

1. Season the flour to taste with salt and pepper. Place in a bowl. Beat the eggs in another bowl.
   
2. Heat some oil in a large skillet.
   
3. Dip the squirrel pieces in the egg and then the flour. Repeat if you want. Add to hot oil.
   
4. Fry until golden brown. Remove and drain fat. Return to skillet.
   
5. Cover with the bacon and onion.
   
6. Mix the soup and milk together and pour over meat.
   
7. Cover, reduce heat and simmer for 2 hours.
   
8. Serve with mashed potatoes and dinner rolls.
   
   

INGREDIENTS:

• squirrels,how many depend upon how many you are feeding, leave whole
  
• salt
  
• pepper
  
• beer
  

PREPARATION:

1. Season squirrel(s) with salt and pepper to taste
   
2. Place in a large bowl and cover with beer. Cover and refrigerate for at least an hour.
   
3. Grill over mesquite wood until done. Or use mesquite wood chips on a charcoal fire.
   
   

INGREDIENTS:

• rabbit(s), cut into pieces
  
• bread
  
• egg(s)
  
• salt and pepper
• chopped onion
  

PREPARATION:

1. Place the rabbit pieces in a pressure cooker and bring to full pressure for 10 minutes. If you don’t have a pressure cooker, boil the meat until tender and it starts to fall off the bone.
   
2. Once cool, remove meat from bones.
   
3. Grind the meat. Use several slices of bread either fresh or stale to push all of the meat out of the grinder when done.
   
4. Mix well. At this point you can separate the meat and freeze some to use next time.
   
5. Place ground meat in a large bowl. Salt and pepper to taste. Add chopped onion if desired. Also add your favorite seasonings if desired. Add enough eggs to make it stick together. Mix well.
   
6. Shape into patties and fry in hot oil until crisp on the outside.
   
7. Serve as is with mashed potatoes, vegetables and either brown or mushroom gravy or make your own gravy from the drippings. Or, serve on buns like regular hamburgers.