Prep 15 mins
Cook 40 mins
Domestic rabbit (already cleaned and dressed) is frequently available in the frozen meats section of the supermarket for those of us that do not hunt our own meat. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 2 young rabbits (approximately 3 pounds each)
- 2 egg yolks, slightly beaten
- 3 cups milk
- 1 1⁄4 cups flour
- 1 teaspoon salt
- 1⁄2 cup butter
- salt and pepper, to taste
- currant jelly, for garnish
- 1 tablespoon parsley, minced
- Wash dressed rabbit with water and cut into serving pieces.
- Combine eggs and one cup of the milk; add one cup flour gradually, then salt and beat until smooth.
- Dip rabbit pieces into batter and fry in hot butter until golden brown, about 15 minutes.
- Reduce heat and continue cooking until tender, 30 to 40 minutes, turning frequently.
- Place on a heated serving platter.
- To make gravy; add remaining flour to fat in pan, add remaining milk gradually, stirring constantly.
- Bring to a boil, stirring constantly, and season with salt and pepper.
- Pour over cooked rabbit pieces and garnish with jelly and a sprinkle of parsley.