rabbit and gravy
(2 ratings)
From field to dinner table, rabbit is still enjoyed by millions of hungry enthusiastic diners. This delicious recipe is for those not wanting fried foods all the time. Rabbit is the other delicious white meat. It's higher in protein and lower in fat than beef, pork and poultry, and the USDA encourages rabbit as part of a healthy diet. Wild rabbit needs special preparation, like tenderizing and marinating, but farmed rabbit can be cooked in many of the same ways as chicken. The U.S. Department of Agriculture recently proclaimed it the most nutritious of all white meats
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(2 ratings)
yield
2 to 4 Persons
prep time
15 Min
cook time
1 Hr 45 Min
method
Stove Top
Ingredients For rabbit and gravy
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1 or 2 mdrabbits, cleaned, and cut into 6 pieces
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boiling water
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1/4 cvegetable oil
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1/4 call purpose flour
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1 cmilk
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salt and pepper to taste
How To Make rabbit and gravy
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1Place the cleaned rabbit pieces into boiling water and boil until approximately 2/3 cooked or until meat is white and has very little pink. Cooking the meat makes it much easier to remove from the bone.
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2Once the rabbit is cooked, (usually about 1 1/2 hours) take the rabbit out of the boiling water and allow it to slightly cool. Remove the meat from the bone, (debone).
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3Milk Gravy: In a large skillet, pour in vegetable oil and blend in flour. Cook and stir over moderate heat until light brown. Add 1 cup of milk, add cooked rabbit, stirring, until thickened. Reduce heat and simmer 3-5 minutes.
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4Serve over toast
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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