Yankee Plus Dec 2015
TABLE OF CONTENTS
Because of its active life, rabbit has very little fat, so use plenty of shortening and baste frequently, or the meat will become dry.
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- a 2-3 pound rabbit, cut in serving pieces
- 1/2 cup flour
- 1-1/2 teaspoons salt pepper
- butter or shortening
Instructions:Wash the rabbit pieces and drain but do not dry. Shake them in a paper bag in the flour and seasoning. Put the pieces in 1/4 inch melted butter in a heavy skillet, turning to brown evenly on all sides. Reduce the heat, cover, and cook slowly for 1 hour or until tender. For a crisp crust, uncover for the last 10-15 minutes of cooking.
Country Fried Rabbit
Instructions:Brown rabbit meat according to the above directions. Remove excess fat, and add 2 cups boiling water. Cover and simmer for 1 hour, or until tender, over low heat. Turn the rabbit once.
Lapin Cream Gravy
- Serve with rabbit.