Rabbit with Aioli Sauce Recipe

Ingredients:
aioli sauce (see recipe below)
4 sprigs parsley
1 rabbit, approximately 2-3 lbs, cut into 8-10 pieces
2 heads garlic
16 oz olive oil
salt to taste

This rabbit recipe makes 4 servings

Aioli sauceYield: 1.5 cups (12 oz)
Ingredients:
4 medium to large garlic cloves
salt to taste
2 egg yolks
1 1/2 Tbsp fresh lemon juice
1 cup extra virgin Spanish olive oil
Preparation:
Peel and mince the garlic. Using the flat side of a large knife, crush the garlic. Place in a small bowl and add salt and smash into a paste.
An alternative to save time is to use a good garlic press that peels and mashes the garlic in one step.
Crack the eggs and separate the yolks into a small mixing bowl. Transfer the garlic paste to the bowl and whisk to blend. With a hand mixer on low speed, slowly pour in the olive oil in a THIN, steady stream until a creamy sauce forms. Add the lemon juice slowly at the end, while keeping the mixer on to ensure that the sauce stays smooth.
Note: If you enjoy spicy sauces and the fresh garlic flavor is not enough, after the sauce is made, season it with cayenne pepper for a spicier taste.

Rabbit with Aioli Sauce Recipe Garlic Rabbit recipe

SQUIRREL IN ONION SAUCE

Prep Time: about 2 hours

Ingredients:
2 tablespoons butter
1/4 cup (60ml) brandy
1 tablespoon parsley, dried
2 cups (500 ml) chopped onion
2 tomatoes,sliced thin
3 cloves garlic,minced
2 squirrels, cut in pieces
2 cups (500 ml) water
Salt and pepper to taste

Make it:
In a medium-size sauce pan, melt the butter over very low heat
Add the brandy, parsley, onions, tomatoes, and garlic, and simmer, covered, for 15 minutes, the onions should be limp.
Add the squirrel pieces and water and cook, uncovered, until tender, about 45 minutes
Season to taste with salt and pepper

Recipe source: North American Hunting Club

Squirrel recipe wild game recipe