Yield: 8 servings
|2||Young rabbits (1 1/2 lbs. each) dressed and quartered|
|1 cup||All-purpose flour|
|¼ teaspoon||Red pepper|
|1 cup||Vegetable oil|
|¼ cup||All-purpose flour|
Sprinkle rabbits with 1 tsp. salt. Combine 1 c. of flour and the red pepper; dredge rabbit in the mixture, coating pieces well. Brown rabbit on all sides in hot oil in a large skillet. Cover, reduce heat, and cook over low heat 40 to 45 minutes, or until the rabbit is tender and golden brown, turning once. Drain well.
Pour off the pan drippings, reserving ¼ c. of the drippings in the skillet. Add ¼ c. flour, stirring until smooth. Cook the mixture for two minutes, stirring constantly. Gradually add the milk and cook over medium heat, stirring constantly, until gravy is thickened and bubbly. Stir in remaining salt and pepper. Serve the gravy with the rabbit.
From staff writer Mary Alice Holt's "Fare Game" article in "The (Elizabethtown, KY) News-Enterprise," n.d. Typed for you by Cathy Harned. Submitted By CATHY HARNED On 11-28-94