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Smothered Rabbit

Cottontails provide the archer a challenging target, and in most parts of the country they are plentiful. The season for them also continues long after that for big game has closed, thereby extending those precious opportunities for time afield. Add to that the fact that rabbit on the table is a delight, and you have reason aplenty to be afield at times when most hunters cling close to hearth and home.

1 rabbit, quartered


3 tablespoons butter or oil

1 onion, sliced

Salt and paprika

1 cup sour cream

Sauté flour-coated rabbit in butter until it is browned. Cover rabbit with onion slices and sprinkle with salt and paprika. Pour sour cream over rabbit. Cover and simmer for an hour or until the rabbit is tender. Serve with rice or a baked sweet potato.

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