- 2 young cottontails well cleaned
- 1 pound beef or venison hamburger
- 1 cup bread pieces soaked in milk
- 2 whole eggs
- 1 medium onion minced fine
- 1/2 cup finely chopped celery
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- Salt to taste
- Freshly-ground black pepper to taste
- 4 tablespoons butter
- 3 cups water
- 1 bay leaf
- 1 cup chopped celery
- 1 large onion chopped
- 1/4 teaspoon cloves
- 4 large carrots sliced
- Peelings of two oranges
- 8 tablespoons flour
- 1 glass cold water
- 8 tablespoons butter
- Cranberry sauce for serving
Place hamburger meat into a large mixing bowl. Mix in bread, eggs, 1 onion, 1/2 cup celery, nutmeg, cinnamon, and salt and pepper to taste. When well mixed, form into meat balls the size of large walnuts.
In a large skillet melt 8 tablespoons butter. Place the meatballs and rabbit pieces into the melted butter, and brown meat on all sides. When browned, remove meat and place it in a Dutch oven that has a lid.
To the meat add 3 cups water, 1 bay leaf, 1 cup chopped celery, 1 large onion (chopped), 1/4 teaspoon cloves, carrots, and orange peels. Place lid on Dutch oven and bake at 350 degrees until rabbit is fork tender.
When meat mixture is done, remove meats and vegetables to serving dish. Discard orange peelings.
Mix flour in glass of cold water to form a smooth paste and add to the liquid in the Dutch oven. Simmer until the liquid thickens. If gravy should be thicker to suit your taste, add more flour and water paste. Add 4 tablespoons butter as gravy boils. Salt to taste. Serve with Cranberry sauce.
This recipe yields 8 to 10 servings.