Rabbit stew with oysters

Yield: 6 Servings

Measure Ingredient
1 Rabbit; cut up
Flour; salt and pepper
Bacon drippings
2 Beef bouillon cubes
Potatoes; peeled and cut in chunks
Carrots; peeled and cut in chunks
Boiling-size onions; peeled
1 can (8-oz) oysters; with liquid

Dredge rabbit with flour, salt and pepper. Brown in drippings. Sprinkle some extra flour with rabbit (for gravy). Slowly add boiling water, stirring to make gravy, until rabbit is more than covered. Add bouillon.

Cover tightly and simmer 1 hour. Add vegetables and simmer until done. Add water if needed, but the liquid should be thick. Add oysters and simmer 10 minutes.

MITZI AND BUDDY MCKINNEY

SAN ANGELO, TX

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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