Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 young rabbits
2 egg yolks, slightly beaten
1 c buttermilk
1 c flour
1/4 c yellow cornmeal
1 ts salt
1/2 c lard
1 c milk
1 ts pepper
1 salt to taste

Wash rabbit and thoroughly disjoint. Combine yolks and buttermilk,
gradually add 3/4 cup of the flour, cornmeal, and salt. Beat until smooth.
Heat lard in a frying pan to 360 degrees.

Dip rabbit in batter and fry in lard, 7 minutes on each side. Reduce heat
to 275 degrees and cook, turning frequently, until rabbit is tender, about
30 more minutes. Remove rabbit and drain on brown paper. Pour off all but 2
teaspoons of lard in pan. Over medium heat slowly stir remaining 1/4 cup of
flour into lard, scraping up pieces of crust from bottom of pan. When
smooth, gradually stir in milk. Bring to a boil and cook, stirring
constantly, until gravy is smooth and thickened, about 3 minutes. Add a
little more milk if gravy seems too thick. Remove from heat, add pepper,
then salt to taste. Pour into a pitcher and serve with rabbit.

Serves 6-8

Nutritional Information per serving: xx calories, xx gm protein, xx gm
carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg sodium, x
g dietary fiber

Posted on GEnie Food Wine RT Jun 09, 1993 by COOKIE-LADY [Cookie]

MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator at net/node 004/005

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