"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mom's Fried Rabbit Recipe

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This recipe for Mom's Fried Rabbit, by , is from Mom's Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grant Smith
Added: Saturday, July 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 Small Frying Rabbits Cut-up
1 Tsp of Salt

2 cups of flour
1 tsp of Garlic Salt
1 tsp of black pepper
1/2 tsp of paprika

1 cup of Crisco shortening

Directions:
Directions:
Wash the rabbit and place in bowl with a Tbsp of salt and cover with cold water, let it remain in this water for about 1 hour. Combined all of the remaining ingredients, rinse and roll the rabbit pieces in the seasoned flour. Place the floured pieces on a floured cookie sheet and put in the refrigerator for 30 minutes. Heat the Crisco in an Iron Skillet and place the pieces single layer in the hot fat, reduce heat to medium and put a lid on the meat. Fry about 20 minutes on each side, when it is golden brown remove rabbit from pan and pour off all but about 2 Tbsp of oil. Return the rabbit to the pan and add 1/4 cup of water and put the lid on and continue to cook for about 15 minutes. remove lid and crisp. Add a little of the oil back in the pan and make milk gravy.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
We used to bring home the wild rabbits for mom to fix this way, but you cook tame rabbit the same way.

 

 

 

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