• 1 dressed rabbit, 1 3/4 lbs
  • 3 cups cold water
  • 2 tsp salt
  • ¼ cap flour
  • ¼ cup lard
  • 2 egg-size onions
  • 1/16 tsp black pepper
  • Dash of cayenne
  • 2 slices lemon, 1/8-inch thick
  • 2 chicken bouillon cubes in 2 cups hot water
  • 2 tbsp flour
  • 2½ lbs baking potatoes, pared, cut as for French Fries
  • ½ tsp salt


Start oven 10 mm before baking; set over to 350 F Clean Rabbit Cut in serving pieces and place in bowl. Mix water and salt, pour over rabbit; turn small plate over to weigh down and let stand 20 mm. Drain. Place on absorbent paper and pat dry. Roll each piece in flour. Heat lard in heavy skillet brown rabbit on both sides well and cook slowly about 15 mim. Remove to baking dish and add onion and lemon slices with rind removed and potatoes. Drain fat from skillet leaving about 2 tbsp, add flour, stir to keep smooth and slowly add bouillon-water mixture. Cook until gravy is slightly thickened. Pour over rabbit, cover and bake 45 mim or until meat and potatoes are tender, 1½ to 2 hrs. 4 servings.



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