overed, in a warm place for about 1 hour or until
eep hot oil (375 degrees) for 10 to 20 seconds, or
nd sour cream and simmer for 5 minutes; keep warm.
Rabbit southern fried the same way as frying chicken is a good recipe.
Cut up rabbit into pieces.
In a
Cut up the rabbit and pressure cook it for about 15 minutes. Drain.
Dip each piece into the egg and then into the salt and peppered flour.
Brown the rabbit in a skillet with shortening over medium heat.
Slice the onion up and put around the rabbit. Cover and simmer for 15 minutes.
Catch one rabbit.
Careful or he'll
Fry each piece of rabbit until golden brown in deep
nd leave in the fridge for 8 hours to let it
Wash dressed rabbit with water and cut into
Beat eggs, milk and salt and blend with flour to make a smooth batter.
Wipe the rabbit with clean, damp cloth and cut into pieces of the right size for serving.
Dip each piece of rabbit into this batter and be sure it's thoroughly coated.
egs from body of dressed rabbit or squirrel.
Split the
Cut the rabbits like you would a chicken; wash.
Dip rabbit in salt, pepper and flour.
Fry in skillet until brown on all sides. When well browned on both sides, put the rabbit in a baking dish. Add 1 can of cream of mushroom soup; cook in oven at 350\u00b0 for 20 minutes.
Serve with rice.
Serves 4 to 6.
Adult rabbits should be parboiled.
Soak in cold water with a small amount of salt for 2 hours. Put in a pot of cold water and boil for 30 minutes.
Pour off water. Add hot water along with 1 sliced onion and 1 teaspoon of pepper.
Cook until tender. Remove from water, drain, season with salt and roll in flour in hot grease.
One rabbit usually serves 4.
horoughly. Set aside to marinate for 30 minutes.
2. Heat
On waxed paper, combine flour and paprika.
Use to coat rabbit pieces.
In 12-inch skillet over medium-high heat in hot salad oil, cook rabbit, a few pieces at a time, until browned on all sides, removing pieces to platter as they brown.
When all browned, return to skillet and sprinkle with salt and pepper. Reduce heat to low.
Cover and cook 45 minutes or until rabbit is fork-tender.
Marinate rabbit in milk for 30 minutes.
Fry slowly in butter until tender and brown.
Season to taste.
Make gravy by adding flour to fat in skillet, blending well.
Then pour in the top milk.
Serve hot.
Cut up elephant into bite sized pieces, discarding feet. (This takes approximately 2 1/2 months, so allow plenty of time.) Cook in gravy over kerosene fire at 685\u00b0 until done.
This recipe will serve 600.
If more are expected, add the rabbit.
Do this as a last resort, as most people do not like to find a hare in their stew.
Cut rabbit in serving size pieces and soak in vinegar solution (1/2 cup vinegar, 2 tablespoons salt and 6 cups water) for about 3 hours.
Rinse thoroughly.
Shake rabbit in bag with mixture of flour, paprika, garlic salt, salt and pepper.
Heat oil in large skillet over moderate temperature.
Cook the large meaty pieces about 10 minutes before adding the smaller pieces. Turn pieces often for even cooking. Cook until tender and brown, 30 to 35 minutes.
Serves 3 to 4.