Southern Baked Rabbit
Well, we've done goose and we've done dove, now for the staple of a lot of Southern folks - Rabbit. Now I personally prefer a good fried wild rabbit - but I know frying is now verboten and roasting is in - so we roast. (or bake as the case may be).
This recipe works equally well with wild or tame (store bought) rabbit, but it is really better if the beast be wild.
| 2 young, tender rabbits | 1 garlic clove, minced fine |
| 4 tablespoons vinegar | 1 sprig thyme |
| Salt, pepper & butter | 1 bay leaf |
| 2 onions, minced fine | 3 sprigs parsley |
| 1 tablespoon flour | 1 cup chopped mushrooms |
| 2 tablespoons minced ham |
| Skin and clean the rabbits (that is if you shot them - if the butcher
did the dirty work you can skip this step). Cut in pieces at the joints. Add vinegar to cold water. Place rabbit in water and cover. Let soak overnight. (I would do this no matter where the rabbit was procured, it gets out the blood.) Drain and dry well when ready to cook. Rub with salt, pepper and butter. Place in heavy baking pan and place in 400 degree oven for 15 minutes. Chop the onions fine and put in iron skillet with 4 tablespoons melted butter. Brown slightly. Add flour and brown well. Add remaining ingredients, let simmer a few minutes, then add 2 cups boiling water. Cook- stirring until smooth. Pour over rabbits. Return rabbits to oven, bake slowly 20 minutes, basting frequently. Serve with cornbread. Now that is just plain good - almost makes me give up frying them. Need a cornbread recipe? Drop me a note. I'll send it to you by e-mail or snail mail. |