1/3 c. flour
1/2 tsp. salt
1/8 tsp. black pepper
1/8 tsp. cayenne pepper
1 rabbit, cut up
vegetable oil
3 T. flour
1 1/2 c. milk or chicken broth
salt and pepper
brown bouquet sauce (if desired)
In a lg. plastic food-storage bag, combine 1/3 c. flour, the salt, black pepper, and cayenne pepper. Shake to mix. Add rabbit pieces and shake to coat.
In a large skillet, heat 1/4 inch of oil over med-high heat until hot. Add coated meat. Brown on all sides. Reduce heat and cover tightly. Cook over very low heat until tender, 20-25 minutes, turning pieces once. Remove cover, and cook 5 mins. longer to crisp.
Transfer meat to plate lined with paper towels. Set aside to keep warm.
Discard all but 3 T. oil. Over med. heat, stir flour into reserved oil. Blend in milk. Cook over med. heat, stirring constantly, until thicken and bubbly. Add salt and pepper to taste. Add bouquet sauce if darker color is desired. Serve gravy with meat.
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2 comments:
Are you to the point of eating (meat-wise, anyway) from the farm? With lamb and rabbit at hand, do you find yourself buying less of other types of meat at the store? You know, I don't think I've ever seen photos of chickens on your farm?
We still buy pork and chicken. I buy eggs & pork at the farmers market, but they don't have a chicken vendor.
At our other farm, we had chickens, and even butchered them once, but my chickens got killed by raccoons here at the new place. I think now I could probably get some chickens, since we've got the 'coon situation under control.
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