• 1 rabbit, 1½ lbs dressed
  • ½ cup flour
  • 2 tsp salt
  • Dash of pepper
  • ¼ tsp paprika
  • ¼ cup shortening
  • 1 tbsp finely chopped onion
  • ¾ cup water (or milk if desired)



Clean rabbit, then wipe thoroughly with a damp cloth and pick off any hair. Rinse well with water. Dry. Cut into serving pieces, being careful to separate at the joints (never wash after cutting). Mix together the flour, salt, pepper and paprika in a clean paper bag and add a few pieces of rabbit at a time, shaking well until thoroughly dredged. Brown slowly in hot shortening over medium heat (takes about ½ hr). Add any remaining mixture from the bag, and the onion. Allow to saute then add ½ cup of the water. Cover and simmer gently until done Add remaining ¼ cup water as needed. Rabbit should be very tender when done (about 1 hr). If more gravy is desired, the amount of liquid and flour may be increased after the rabbit is thoroughly done and removed from the pan. 3 to 4 servings.



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