2 Cups Buttermilk
1 Rabbit,cut into serving pieces
1 cup All-Purpose Flour
1 teaspoon Salt
3/4 teaspoon Pepper
1 cup Vegetable Shortening
Gravy
3 tablespoons Pan Drippings
1/4 cup Flour
1 1/2 cup Milk
Place rabbit pieces in a large, zipper-lock freezer bag. Cover with buttermilk and soak for at least 2 hours, preferably overnight.Dredge rabbit in flour seasoned with salt and pepper. Heat shortening over medium heat in a cast iron skillet until a speck of flour dropped in it immediately starts to cook. Carefully place rabbit in skillet and brown on all sides. Lower heat and cook until done, turning once. Transfer to serving dish and place in a 200 degree oven to keep warm.
To make the gravy, drain all but 3 tablespoons shortening from skillet. Add flour, stirring to loosen brown bits. When brown and smooth, stir in milk and cook over low heat
until thickened.
Makes 4-5 servings.
©2003 Rick McDaniel
Rate this recipe:
(No Ratings Yet)
Loading ...
If you like this recipe, I think you’ll really enjoy this cookbook:
Author: Joseph Earl Dabney
Published by: Cumberland House Publishing; Number of Pages: 336
Price: USD 13.57
Average Rating: 4.5
based on 11 reviews.
42 used available at USD 5.60
Print This Post
