Ingredients:
- Rabbit
- Unseasoned meat tenderizer
- Frying batter, seasoned to taste
- Vegetable oil
- Flour
- Milk
Directions:
- After properly cleaning, cut the rabbit in pieces.
- Debone the smallest pieces to use in the gravy.
- Sprinkle meat with unseasoned meat tenderizer and refrigerate several hours or overnight.
- Drain the liquid that has formed after refrigeration.
- Batter the larger pieces using your favorite batter.
- Fry the larger pieces until done, remove from oil and drain on paper towels.
- Put the small pieces in the remaining oil and add flour and milk to make gravy. Stir until thickened to desired consistency. The meat will cook quickly and should be done by the time the gravy is finished.
- Serve gravy poured over cooked meat or with biscuits.
Submitted By: Gene Houston, former Conservation Enforcement Officer
Outdoor Alabama Wild Eats is the perfect place to learn how to prepare field-to-table meals. If you're new to cooking wild game and fish, these easy-to-prepare recipes are a great place to start your culinary journey. Harvesting organic, healthy, and sustainable protein and preparing it for friends and family is the ultimate culmination of the pursuit.
