1 young rabbit
1 tb fat,
1 c broth or water with chicken
1 bouillon cube
1/4 c lemon juice
3/4 c orange juice
1/2 c mushrooms, chopped,
1 tb parsley, chopped,
1 pn ginger
1/2 ts salt
1/4 ts pepper
2 green peppers, chopped.

Cut up the rabbit and brown pieces in fat in a heavy pot. Add broth and
other ingredients, season with salt, pepper and ginger. Cover and cook
slowly until tender.

from “Native Indian wild game, fish & wild foods cookbook”

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