Back

GRANDMA HILL'S FRIED RABBIT WITH SOPPIN' GRAVY

  • 2 cups buttermilk
  • 1 rabbit, cut into serving pieces
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 1 cup vegetable shortening

    GRAVY
  • 3 tablespoons pan drippings
  • 1/4 cup flour
  • 1-1/2 cup milk

1. Place rabbit pieces in a large, zipper-lock freezer bag. Cover with buttermilk
and soak for at least 2 hours, preferably overnight.

2. Dredge rabbit in flour seasoned with salt and pepper.

3. Heat shortening over medium heat in a cast iron skillet until a speck of flour
dropped in it immediately starts to cook.

4. Carefully place rabbit in skillet and brown on all sides.

5. Lower heat and cook until done, turning once. Transfer to serving dish and
place in a 200 degree oven to keep warm.

6. To make the gravy, drain all but 3 tablespoons shortening from skillet.

7. Add flour, stirring to loosen brown bits.

7. When brown and smooth, stir in milk and cook over low heat until thickened.

                         Makes 4 - 5 Servings servings.