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Southern Fried Rabbit

Directions: Southern Fried Rabbit Or Squirrel With Gravy

1/3 c. flour
1/2 tsp. salt
1/8 tsp. black pepper
1/8 tsp. cayenne pepper
1 wild rabbit or 2 squirrels, cut up
vegetable oil
3 T. flour
1 1/2 c. milk or chicken broth
salt and pepper
brown bouquet sauce

In a lg. plastic food-storage bag, combine 1/3 c. flour, the salt, black pepper, and cayenne pepper. Shake to mix. Add rabbit/squirrel pieces and shake to coat.

In a lg. skillet, heat 1/4" of oil for rabbit, or 1/8" of oil for squirrel, over med-high heat until hot. Add coated meat. Brown on all sides. Reduce heat and cover tightly. Cook over very low heat until tender, 20-25 mins. for rabbit, 35-45 mins. for squirrel, turning pieces once. Remove cover, and cook 5 mins. longer to crisp.
Transfer meat to plate lined with paper towels. Set aside to keep warm.

Discard all but 3 T. oil. Over med. heat, stir flour into reserved oil. Blend in milk. Cook over med. heat, stirring constantly, until
thicken and bubbly. Add salt and pepper to taste. Add bouquet sauce if darker color is desired. Serve gravy with meat.

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