- FRIED RABBIT -
A young rabbit requires about 1 ¼ hours to cook..
     • 1 dressed rabbit = 1 ¼ lb. 6 oz.
     • 1/2 Tbsp. salt
     • 1-1/4 cup cold water
     • 1/8 Tbsp. black pepper 
     • 1/4 cup cider vinegar

  FRYING 
     • 1 heavy skillet
     • 1 Tbsp. flour
     • 1/4 cup bacon fat 
     • 1 Tbsp. salt 

  CREAM SAUCE
     • 1/4 cup flour
     • 1/4 cup cream
     • 1/4 cup milk
     • 1 sm. clove garlic cut in half 
     • 1/2 tsp grated onion
     • 1/4 cup water

  MEAT PREPARATION
       1. Clean rabbit by removing scent glands and clinging hair. 
           (Use sharp-pointed knife or crochet hook to dig out any left-over shot or tufts of hair.)
       2. Wash thoroughly inside and out in cold water. Cut into serving pieces and place into bowl
       3. Combine water, vinegar, salt and pepper. Pour over rabbit pieces, cover and soak 2 to 4 hours
       4. Drain well and pat dry with cloth or paper towel

  FRYING
       1. Toss with flour to coat well (a paper/plastic bag works well)
       2. Heat fat in heavy skillet and add rabbit. Cover skillet to steam and cook to tender brown on 1 side for 15 min. Sprinkle with salt
       3. Turn, replace cover, lower heat, cook slowly, turning occasionally for 1 1/4 hrs.
       4. When tender, remove to platter and keep warm

  MAKING CREAM SAUCE
       1. Add 1 Tbsp. flour to fat in skillet to make a smooth paste
       2. Add cream, milk, and water
       3. Cook until thickened, stirring continually
       4. Add grated onion
       5. Serve in hot gravy boat