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Rabbit Recipes from Gary Howeys “Cooking Gone Wild” Cookbook

Entered by Gary Howey

Former tournament angler, hunting and fishing guide. Inducted into the National Freshwater Fishing "Hall of Fame" in 2017. Active member of the Association of Great Lakes Outdoor Writers (AGLOW), Past Executive Director (AGLOW). Howey has been an outdoor communicator since 1980 with his award winning syndicated "Of the Outdoors" columns appearing in magazine, newspapers, and tabloids throughout he upper Midwest and nationally.

November 13, 2020

Rabbit recipes from my “Cooking Gone Wild” Cookbook.


Two rabbits                                                                          Several Bacon slices                                          This recipe also works well for Doves, Venison, Grouse and Quail

2 Lemons                                                                              2 sticks of margarine

Seasoning salt                                                                      Salt & Pepper

1 Tablespoon A-1 Sauce                                                     1 cup Catsup

1 Tablespoon Worcestershire Sauce                               ½ cup cider Vinegar

1 clove garlic chopped fine                                               Garlic Salt

½ can beer


Sprinkle rabbit with salt, pepper seasoning salt, garlic Salt and lemon juice. Make the sauce by combing melted margarine, peels from the 2 lemons, Worcestershire sauce, A-1 sauce, garlic, catsup, vinegar and beer.

Pour sauce in a shallow pan lined with heavy-foil. Place the seasoned rabbits in sauce and place the bacon strips over the top of the rabbits. Cook for 30-minutes. Basting often with the sauce, which will begin to dry up about the time the game is cooked and if necessary, add a little more beer to the liquid.


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