HOYT ARCHERY - GET SERIOUS. GET HOYT.

HONOR YOUR GAME. EAT IT.

All creatures great and small, if you can take them with a bow, we’ll eat them all.

Tired of leftovers? Grab your Hoyt, get out there and try these gourmet recipes. Whether you’re at home or in camp, these meals promise to tantalize your taste buds. Be sure to leave room for seconds.

Rabbit Recipes

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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

Flour

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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Small game hunting with field points can challenge the archer's marksmanship and woodsmanship, and it is good practice for bigger game. It also provides the potential for some of the most satisfying fare available to the hunter. This recipe works equally well with squirrel or rabbit.

2 squirrels or 1 rabbit

2 bay leaves

1 cup chopped onion

1 cup chopped celery

3-4 carrots, chopped

Salt and pepper to taste

2 cups water

Cut squirrel or rabbit into serving pieces. Place in a Dutch oven and cover with water. Add bay leaves and simmer for 1 & 1/2 hours or until tender. Skim if necessary. Meat may be removed from the bones at this point and returned to stew if you desire. Add onion, celery, carrots, seasonings and water. Cook for 15-20 minutes or until vegetables are tender. Increase heat of stew to boiling. Add dumplings and continue cooking as directed below.

DUMPLINGS

1/2 cup milk

1 cup flour

2 teaspoons baking powder

1/2 teaspoon salt

Slowly add milk to dry ingredients and mix. Drop by teaspoons into boiling liquid. Cook for 15-20 minutes longer or until dumplings are done in the center.

All recipes by Jim Casada. Jim Casada is a full-time freelance writer whose work includes writing or editing a number of cookbooks on wild game. For information on these books, others he has written or edited, or to sign up for a free subscription to his monthly e-newsletter, visit his website at www.jimcasadaoutdoors.com