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Fried Rabbit with Gravy
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Submitted by:
Jimmy |
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This is a dish from the South. If you've never tried rabbit, you'll be suprised at the taste, it's quite good. |
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INGREDIENTS:
- 2 cup(s) , Buttermilk
- 1 whole , Rabbit Cut in Pieces
- 1 1/4 cup(s) , Flour
- 1 teaspoon(s) , Salt
- 3/4 teaspoon(s) , Pepper
- 1 cup(s) , Vegetable Shortning
- 3 tablespoon(s) , Pan Drippings
- 1 1/2 cup(s) , Milk
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| Instructions: |
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 1 cup of the 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 1/4 cup flour, stirring to loosen brown bits. When brown and smooth, stir in milk and cook over low heat
until thickened. |
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