Mountain Fried Rabbit
The mountain fried rabbit recipe was brought to the USA by early settlers, trappers, and mountain men. I don't believe anyone actually knows when or where these rabbit recipes originated.
There were variations of this recipe used in the early days depending on the ingredients available at any one time. The one used today is just one of those varieties.
2 meat rabbits
2 egg yokes
3 cups of milk
1 1/4 cups of flour
1 teaspoon of salt
1/2 cup of lard, bacon grease, or shortening
(Optional) season with parsley, thyme, sage or tarragon
Wash, dress and cut up rabbit. Combine the egg yolks and 1 cup of milk and stir in 1 cup of the flour, then add the salt and beat until smooth. Dip rabbit pieces into the batter and fry in hot fat until brown, usually about 15 minutes. Reduce the heat, cover, and continue cooking until tender, about 30 to 40 minutes, turning frequently.
To make gravy add the remaining flour to fat in pan, add the remaining milk and, stirring constantly, heat to boiling and season to taste with salt and fresh ground black pepper. Pour over pieces of rabbit and serve warm.
The older generation will tell you that lard or bacon grease will give your mountain fried rabbit more flavor, but if you want to reduce your fat intake you should use shortening or vegetable oil for cooking.
You can also use this recipe for wild rabbit, but cook time may be longer before meat gets tender.
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