Braised Rabbit Recipe
Ingredients
| Cider vinegar | 1 1/2 Cup (16 tbs) | |
| Onion | 1 , sliced | |
| Dry mustard | 1 Tablespoon | |
| Salt | 2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| 2 rabbits, disjointed | ||
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Ground nutmeg | 1/4 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Clear bacon fat | ||
Directions
Mix vinegar, onion, mustard, salt, and pepper.
Pour over pieces of rabbit in large bowl.
Let stand for 1 hour, turning rabbit occasionally.
Refrigerate for several hours.
Drain.
Mix 1 cup flour with nutmeg and sugar in paper bag.
Add rabbit, a few pieces at a time.
Shake well to coat rabbit with flour.
Brown rabbit in hot bacon fat in large iron skillet.
Remove rabbit; pour off all but 1/2 cup fat.
Stir in 1/2 cup flour.
Gradually stir in 3 cups boiling water.
Cook over low heat, stirring constantly, until thickened.
Arrange pieces of rabbit in gravy; cover and simmer on top of range or in preheated very slow oven (250°F.) until tender, 1 1/2 to 2 hours.
Pour over pieces of rabbit in large bowl.
Let stand for 1 hour, turning rabbit occasionally.
Refrigerate for several hours.
Drain.
Mix 1 cup flour with nutmeg and sugar in paper bag.
Add rabbit, a few pieces at a time.
Shake well to coat rabbit with flour.
Brown rabbit in hot bacon fat in large iron skillet.
Remove rabbit; pour off all but 1/2 cup fat.
Stir in 1/2 cup flour.
Gradually stir in 3 cups boiling water.
Cook over low heat, stirring constantly, until thickened.
Arrange pieces of rabbit in gravy; cover and simmer on top of range or in preheated very slow oven (250°F.) until tender, 1 1/2 to 2 hours.
Chef
