overthehill
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We used to keep beagles and had it many different ways. Soak in buttermilk overnight, and fry it like chicken. (flour,salt,pepper) brown on med/hi, then cover and finish just below medium. Fried in 1/4" of Crisco and/or lard. OR baked in butter/salt/garlic. Another way is similar to OldFingers. (My Grandfather's favorite version of haussenpfeffer) Something like stougenauff. Cut into frying pieces and marinate for a day (or three if a big old woods rabbit) in red wine (marsala or burgundy), plenty pepper, some garlic, little rosemary and a bay leaf. After a day or two, pat dry brown in butter on both sides a FEW minutes. Remove. Add more butter and a bit olive oil and half brown some onions and mushrooms. Return rabbit, add a little (2/3 cup???) of the marinade,sprinkle with flour. Cover and bake at 330F a couple hours until the meat will come off the bone. Remove rabbit again,cool a bit and finger pull off the bone. While it is cooling check gravy. If it is too thick like bulldog gravy, thin it down a little with either more marinade or water to taste. Stir in a couple big wops of sour cream, salt/pepper if needed to taste. (Granny liked a PINCH of sugar too) Return de-boned/pulled rabbit and seve over boiled cubed/diced/sliced potatoes OR NOODLES.
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