2 ea cottontail rabbits; cut into
- serving pieces
4 tb flour
1 salt & freshly ground pepper
5 tb lard; for starters
2 tb flour
3/4 c milk
1/2 c heavy cream

Shake the rabbit in a paper bag with the flour, salt, and pepper. Pick a
heavy skillet (which some lid will fit) that, crowded, will just hold the
rabbit pieces. Melt the lard in it until hot, then turn heat to medium,
crowd in the rabbit pieces, and for the next 10 to 20 minutes stand over
the skillet, turning and adjusting the pieces until all sides are golden
brown.

As you brown the pieces, their floured surfaces may absorb enough fat to
require more lard; add as needed.

Now, turn heat to low, cover the skillet, and simmer for 12 minutes or
so. Turn the pieces, if need be, during this process.

Turn heat to medium or medium high, remove lid, and turning the pieces
when needed, evaporate the moisture for another 10 minutes or so.

Remove rabbit to a hot platter, pour off all but 3 tablespoon or so of
fat, stir the flour into the fat and “greables” (or dredgings) and cook
over low heat for 2 minutes or so.

Off heat, stir in the milk, then back on low heat cook until it starts
to thicken. Stir in the cream and continue to heat but do not boil.

For a variation, stir in with the cream 1 teaspoon of Dijon mustard and
1/4 cup of grated Parmesan.

_The L.L. Bean Game & Fish Cookbook_ Angus Cameron & Judith Jones, 1983.
Random House. ISBN 0-394-51191-3. Typos by Jeff Pruett.

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