| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dutch | 1 | servings | ||
INGREDIENTS
| 1 | c | Crushed and powdered corn flakes |
| 1/2 | c | Whole or white wheat flour |
| 2 | ts | Season salt |
| 1/2 | ts | Chile powder; (or 2 or 3??) |
| 1/2 | ts | Lemon pepper |
| 1/2 | ts | Black pepper |
| 1/2 | ts | Finely crushed tarragon or sub. coriander |
INSTRUCTIONS
DRY MIX Mix all together, roll rabbit in mix to coat, brown in deep skillet or dutch oven in olive oil. Remove rabbit pieces and set aside. Add regular flour to cracklings and olive oil (about 1:1 ratio), need about 1/2 cup flour or so for gravy sauce. Heat oil/flour/cracklings, stirring, until light odor of bread starts to appear.(Gets thick and pastey) Let cool 5 minutes, stir in 6+ cups milk to make gravy. Bring to a boil, stirring to prevent sticking. Gravy should thicken and lumps dissolve after a little boiling. Stir in enough half&half to cover rabbit pieces. Add more chile powder and salt to gravy if desired. Place rabbit in pot, bones sticking up for handles. Cover all meat if possible. Bake, covered, 1 1/2 hours at 275-300 degrees F. Serve gravy over wild rice, with buttered yeast rolls, tossed salad on the side. I learned to cook this from my mother, who is an excellent wild game cook. (I did add chile powder, she doesn't use very much.) She often served rabbit with corn bread, sweeter than usual, with whole kernel corn and chopped peppers added. MMMmmmm. Posted to CHILE-HEADS DIGEST by Calvin Donaghey <gdonaghey@bitstreet.com> on Jul 20, 1999, converted by MM_Buster v2.0l.
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