Shake rabbit in flour with salt, pepper and paprika. In a large Dutch oven, brown in oil. Add broth, vinegar, onion, garlic and seasonings. Bring to a boil. Reduce heat, cover and simmer 1-2 hours, or until rabbit is tender (it will depend on the age of the rabbit). Add more broth as needed. Top with dumplings.

Dumplings

Combine dry ingredients. Cut in shortening. Stir in milk only until dry ingredients are moistened. Drop by spoonfuls onto meat in simmering stock (not in the stock). Cook slowly 10 minutes with kettle uncovered. Cover tightly and cook 10 minutes more or until dumplings pop back when touched lightly in the middle. Remove dumplings and meat to a hot platter. Strain stock, adjust seasonings and thicken with a flour and water whitewash. Pour a little of the gravy around the dumplings and serve the remainder separately.

Note: These are light, fluffy dumplings that are great with other meats as well as rabbit. Try them on beef (or venison) stew sometime!

In a large, non-metallic bowl, combine onion, vinegar, water and seasonings. Add rabbit pieces; cover and refrigerate 48 hours, turning occasionally. Remove meat; strain and reserve marinade. Dry meat well; coat lightly with flour. In a skillet, melt butter; brown meat well. Gradually add 2 to 2 1/2 cups of reserved marinade. Cover and bring to a boil. Reduce heat and simmer until tender, about 30 minutes. Remove meat to a warm platter. Add sour cream to pan juices; stir just until heated through. Spoon over the meat and serve immediately.

Roast the rabbit as you would a chicken. Baste often with dry vermouth and sprinkle with a little tarragon. Note: This would work well for a young rabbit.

In a large frying pan, slowly brown rabbit in butter. Warm Applejack in a small saucepan, set afire and pour over rabbit. Remove rabbit pieces after flames subside. Add onion, and carrot to frying pan. Sauté a few minutes over medium heat. Add mushrooms and cook another 3 minutes. Remove from heat. Mix tomato past with flour. Mix into vegetables in frying pan. Add chicken stock and sherry. Return to heat. Cook and stir until mixture bubbles. Season to taste with salt and freshly ground pepper, then cook 3 minutes more. Transfer sauce to a casserole, add meat, sprinkle with Parmesan cheese, cover and bake at 350 degrees for 45 minutes, or until the rabbit is tender.

Author's comment: "When you take the first enchanting taste, see if the earth doesn't rock a little under your feet."

I shot a nice 6 point buck at my cabin! Vension Stew is the order of the day! David Check out "Cabin Venison Stew" and "Easy Five Hour Stew" from the January 28th Soups Stews and Chili broadcast.

Separate breast from the breastplate. Place duck breast halves in a bowl with enough water to cover. Sprinkle with 1 tsp. salt. Cover and refrigerate 1 to 2 days. Remove duck breasts from water and dab with paper towels to remove excess moisture. Mix basil, oregano and crushed pepper. Coat each duck breast evenly on both sides with the herb mixture. Heat oil in large skillet. Add onion and garlic; cook until tender over medium heat. Add duck breast halves (and any remaining dry herbs) to frying pan. Brown lightly on each side. Reduce heat, cover pan and simmer for fifteen minutes. Uncover, turn the duck and cook uncovered until done. Serve with fettuccini, garlic toasts and your favorite wine.

Poach grouse breasts for 40 minutes in canned golden mushroom soup (thinned?) with a dash or tarragon. (I bet this would be good with a little white wine or sherry added. David)

Dip grouse breast in egg and milk wash. Dip in seasoned bread crumbs. Brown meat in olive oil. Top with lemon slices. Add a little German Mosel or French Moselle wine. Cover and simmer until tender. Works well with rabbit or pheasant too. (The breading will adhere better if you dip them meat in flour, then shake off any excess, before dipping in the egg and milk wash. Also, press the crumbs into the breasts to prevent lots of it coming off in the oil while browning. David)

Line plate with watercress. Peel and divide 1 orange. Place orange segments on water cress. Serve with dressing:

Shake ingredients together. Jean says this doesn't keep well, so should be made and used up, not stored.

Called in by John of Wausau, Wisconsin: Call: 1-888-666-3102 or try the website: www.thehumantouch.com

Called in by Phyllis Contact Strong Brothers in Tower, Minnesota

E-mailed to me by Geneva Call: 1-800-221-8129 or try the website: http://www.boisforte.com

Cut the duck into pieces, place in kettle and cover with water. Bring to a boil and skim if necessary. Add carrots and cook until about 3/4 done. Add dried prunes, raisins, celery and pears if desired. Dissolve sugar in vinegar. Add it to the soup and keep boiling. When the duck is almost done, remove about one quart of the liquid into a pan and add the blood which has been thickened with flour to the consistency of heavy cream. Add it slowly, stirring constantly. When smooth, add it to the kettle with the duck and let it come to a boil. Note: If duck is fat, remove some of the fat off the soup before adding the blood.

Brown duck pieces. Cover with water, add salt and simmer Skim off any foam on water. Cook until tender. Add fruit. In small suace pan mix sugar and vinegar. Heat until sugar is dissolved. Add to soup. Taste to adjust for sweet-sour taste. Mix corn starch with water to form a watery paste for thickening. Add to boiling soup to just slightly thicken. Add enough Kitchen Bouquet to color soup. The Kitchen Bouquet is used in place of blood. Serve with Kluski noodles and enjoy!

Mix according to package directions Brown in fry pan

Heat together:

Pour over meatballs and simmer for 5-6 hours in a slow cooker.