ANN PORTER'S FRIED RABBIT AND GRAVY
2 rabbits, quartered
1 cup all-purpose
1 tablespoon salt
1 cup Canola oil
1 cup whole or evaporated milk 1/2 teaspoon
crushed red pepper
Reserved rabbit broth
1 teaspoon thyme
Place quartered rabbit pieces into a 12 quart sauce
pot with black pepper, red pepper, salt and enough water to cover rabbit.
Boil rabbit until tender. This is determined by the age of the rabbit.
A young rabbit will be done in about 30 to 45 minutes but an old rabbit can
take as long as 2 hours or more. When fork tender done, remove rabbit pieces
from broth saving broth for later usage. Beat egg and milk together
and dip rabbit into the mixture and allow excess to drain off. Coat
rabbit pieces in flour that has been seasoned with salt and black pepper.
Fry in a large skillet on medium/high heat until rabbit is golden brown;
turn and brown the other side. Remove rabbit from the skillet, drain
on paper towels and tent loosely with aluminum foil or place in a 150 degree
oven to keep warm. Drain oil from skillet used and reserve 2 tablespoons of the oil and flour
residue to make a roux
aka gravy. Add 2 or more tablespoon of all-purpose flour to the oil, a
tablespoon at a time to the hot oil and cook until a dark brown color is
obtained. Add 2 cups of the rabbit broth and mix thoroughly with the
oil/flour mixture stirring constantly to prevent sticking
and simmer until the desired thickness is desired. Add additional
rabbit broth if needed to thin the gravy/roux. This is a country version of roux
(flour and oil).
You can add the fried rabbit pieces to the gravy and simmer covered on
low heat for an hour or more if desired.
The gravy needs to be much thinner than normal if you plan on simmering the
rabbit an hour or more and you need to stir often to keep the rabbit from
sticking to the pan. Serve the fried rabbit and gravy with
mashed potatoes and a good
batch of homemade buttermilk lard
YIELD: 4 servings
Note: This was Pop's (William Porter's) favorite meal.
The last time my bride and myself eat rabbit and gravy at Mom & Pops, Mom
cooked 3 rabbits and I believe Pop and myself eat a rabbit each, not to
mention a "pile" of homemade buttermilk biscuits and gravy.
Recipe from Ann Porter
"Mom" with comments by
Mickey Porter on 02-19-99.
and gravy prepared on 02-09-14 and was fantastic.
Kyle Johnson gave me
five (5) fresh killed rabbits on the coldest evening we had this year so far but it
didn't slow me down any; put on a set of insulated coveralls and went
to skinning and cleaning rabbits with rabbit fur flying everywhere at an accelerated pace. I added about a teaspoon of
my Wild Bill's Meat
Rub to the all-purpose flour along with salt and freshly ground black
(Tellicherry); substituted Crisco oil instead of the Canola oil. The
bottom piece of rabbit in the above pix is one of the hind legs and the top piece of rabbit
is the back strap. I pulled out a piece of the meat from the back bone
in hopes to get your taste buds salivating............grin if you must!
Plated with the rabbit and gravy are: white rice,
honey glazed carrots and
broccoli and Mexican Velveeta Cheese. That was some "beautimous"
tasting rabbit and gravy and dragged one of those
Mary B's T biscuits
through that wonderful gravy. Rabbit gravy is my all time favorite
gravy, especially a rabbit that was harvested ahead of a pack of dogs.
The rabbit simply has a much better and stronger tasting gravy versus a
rabbit that is caught in a rabbit box or one taken while still hunting.
Below pix taken 07-18-04. I will add sequence pixs of the fried
rabbit and gravy in the very near future. Rabbit season is in and deer
season is out, a very good time to be in the woods rabbit hunting with a
pack of good running beagles listening to the sweet music being made and of
course adding a fresh rabbit to the hunting coat and freezer.
The filet mignon
of the rabbit is the back or loin strap, the largest piece of meat shown on
the plate above. Rabbit gravy in my humble opinion is the best flavored gravy to me I have
ever tasted, especially if the rabbit was harvested ahead of a pack of dogs that
ran ole burr rabbit a good while. A box caught rabbit's gravy does not
have the same sharp distinct flavor as one stressed ahead of a pack of dogs. My
second choice for gravy would be wild harvested Bob White
Bill aka Mickey Porter 01-18-09.
Pix of my
Mom's wild rabbit and gravy served on 02-16-04 with some home made buttermilk lard
biscuits. Pop and myself were "Tight as a Georgia tick on the back of
a coonhound in the month of July." Bill aka Mickey Porter.
Both my parents are deceased but still have many, many wonderful memories from the
past to enjoy.
SMOTHERED AND COVERED
WILD RABBIT AND GRAVY
2 rabbits, quartered
2 cups plain all-purpose flour
2 teaspoons salt (to taste)
1 cup Canola oil or olive oil
1 cup whole or evaporated milk 4 shallots, sliced
1 teaspoon bacon fat
2 cups chicken broth (14 oz. can)
2 cups beef broth (14 oz. can) 2 cups water
1 teaspoon thyme
1/4 cup all-purpose flour for thickening
1/4 cup water reserved
In a shallow pan, add 2 cups of flour and season with salt and black pepper.
In a bowl or pan whisk the egg and milk together and season with
additional salt and black pepper. Dredge the rabbit pieces in the
seasoned flour and dip (drench) the rabbit in the egg and milk mixture
allowing excess to drip off. Dredge the rabbit pieces again in the
seasoned flour coating each piece completely. In a large skillet on
medium heat add the Canola oil or olive oil and brown rabbit on all sides removing when
browned. In a small sauce pan, add one teaspoon of bacon fat or extra
virgin olive oil and sauté the sliced shallots a few minutes until sweated
down. In a 12 quart stock pot add chicken stock, beef stock, water,
salt, black pepper, thyme, shallots and rabbit and bring to a boil and
reduce heat to low and simmer for 2 to 3 hours until rabbit pieces are
tender. A young rabbit will take less than an hour and an old rabbit
will take 3 hours or more on low heat (simmering). Stir occasionally
to prevent sticking. Once rabbit pieces
are tender, mix together 1/4 cup of all-purpose flour and 1/4 cup of cold
water and add to the rabbit mixture and allow gravy to thicken. I
added the flour and then the water to a quart Mason jar and sealed tight and
shook the jar violently until the flour and water were thoroughly mixed.
4 or more servings.
And Covered Wild Rabbit And Gravy served on 01-24-09. The reason for
the smothered and covered was that I brain locked, ok had a senior moment or
CRS (Can't remember sometimes) and fried the wild rabbit before parboiling
for an hour or two depending on how tough/old the wild rabbits are!
The recipe changed as follows:
Following sequence pixs taken. I left a few out
but got most of them though: Click on thumbnails for a larger image.
I normally will parboil the rabbit before I fry them out especially if they
are older rabbits. I planned to take sequence pixs and you guessed it
got ahead of myself and had to salvage this recipe and changed "directions
in the middle of the stream". Go ahead and grin now! You can eliminate parboiling on a very young rabbit
unless you plan to simmer them for several hours like I did today.
alternate gravy selection is to use a couple cans of Cream of Mushroom soup
like I do on my Country Style
Venison Steak And Gravy and sauté a couple
onions sliced adding to the mixture.
stated earlier, wild rabbit gravy is my favorite gravy.
Mickey Porter 01-24-09 with updated pix on 02-09-14.