Rabbit 'n gravy
2 rabbits
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | cider vinegar |
| 1 | onion, sliced | |
| 1 | tablespoon | dry mustard |
| 2 | teaspoons | salt |
| ½ | teaspoon | pepper |
| 2 | rabbits, cut into serving pieces | |
| 1½ | cup | all-purpose flour |
| ¼ | teaspoon | ground nutmeg |
| 1 | teaspoon | sugar |
| 1 | clear bacon fat | |
Directions
Combine onion, mustard, vinegar, salt and pepper. Drop in rabbit pieces, covering pieces completely. Let stand for one hour, turning rabbit occasionally.
Mix 1 cup of flour wiht nutmeg and sugar in a paper bag. Drain rabbit pieces then put a few pieces at a time in the bag and shake well. Put enough bacon fat in a skillet to brown rabbit pieces.
When all have been browned, remove meat and pour off all but ½ cup fat.
Stir in ½ cup of flour. Gradually stir in 3 cups of boiling water.
Simmer, stirring constantly till thickened. Arrange rabbit pieces in gravy; cover and simmer for 1½ to 2 hours.
1 HUNT, David, ed.
ISBN 0-7858-0707-1
MM Format by John Hartman Indianapolis, IN NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000