This is an historical dish that was actually made for chicken but it was listed under Poultry & Game—which to me, means, anything else can work too. And, in case you don’t know, anything made for chicken, easily converts to rabbit. If you want to use it for chicken, though, go ahead, but I’m shoving it into my Rabbit files because anymore, I prefer Rabbit to chicken any ol’ day of the week. *winks*
Also, my picture, is without the Sauce on top. I had hoped to get one before and after but my family eats everything up so quick, I was only able to grab the before. Regardless, enjoy!
This recipe came from, The American Heritage Cookbook. This recipe is a historical favorite. I have adapted certain things for current times. For example, if it says paper bag, I changed it into zip lock.
- 6 Strips of Bacon
- Butter or Vegetable Oil
- 3/4 cup of Flour (More or less)
- 1 teaspoon Salt
- 1/4 teaspoon Pepper
- 3 – 3 1/2 pounds Rabbit (Or frying chicken)
- 2 TBSP Flour
- 2 cups Half and Half
Note: I add a bit more salt and pepper. I also add a tablespoon (More or less) of Paprika, Garlic powder and whatever else I have a mind to.
- Fry Bacon in a large skillet until brown. Remove. Drain and set aside.
- Add enough butter or oil to bacon drippings to make 1 inch of fat in skillet.
- Dump 3/4 cup of flour, salt, pepper and whatever other seasonings into a plastic bag. Shake.
- Add Rabbit pieces or chicken pieces. Shake.
- When Fat in the skillet is good and hot, add rabbit and fry on both sides till brown. Now, cover skillet, reduce heat and cook over low heat for about 25 minutes or until tender when tested with a fork.
- Transfer to a hot platter and keep warm.
- Pour off all but 4 tablespoons of fat, stir in 2 tablespoons of flour and cook for a few minutes. Then pour in the half and half. Cook, stirring constantly until the sauce is smooth and thick. Season to taste. Pour sauce over hot rabbit or chicken and garnish with bacon strips or crumble with the bacon. Serves 4