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| This is how I fry a lot of things... yes I have done dove breasts and rabbit this way... you will need 2 rabbits to get about the same meat as one chicken.... they are skinny, unless you buy them from a butcher. Dove breasts are almost perfectly the same size if you get them during dove season. IF you need to know how to clean a dove please contact me in person... I will spare the readers here. |
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| 1 large |
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cast iron pan with lid |
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| 2-4 |
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rabbits cut up (or 10 - 12 dove breasts) |
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lard |
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butter |
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salt |
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pepper |
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garlic salt |
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self rising flour |
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| 1 |
Wash meat completely in warm salt water. Pull off slime and bits of fat and skin. Soak meat for 30 minutes in salted water drain and wash well. Then soak overnight in fresh salt water. This will take out the impurities. (we did this when I was a kid to help remove blood etc from freshly killed meats... but I believe that it is still needed with all the hormones in our store bought products even more!) |
| 2 |
Next day drain off water and soak in fresh cold water to rinse. Pour flour into a bowl you can dredge the meat into. Pepper the flour until it looks dark if you do not like it too peppery use less pepper. (if you use 2 cups of flour I would prolly have 1/8 cup pepper.) |
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Warm cast-iron pan and add lard and butter. When a sprinkle of flour sizzles in the grease it is ready to fry. (both butter and lard are less solid than crisco and margarine. This shows to me that they are less saturated, PERIOD companies re-saturate before selling so they hold thier shape. This allows them to say... made with unsaturated... but does not mean the finished product is unsaturated.) IF you are confused about this call me. |
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Dredge the meat pieces into the flour covering each piece completely and then place into pan allowing room for grease to boil around it slightly. Fill pan with chicken allowing each peice to have room to cook. Once a piece is brown on both sides you can stack them. Keep lid on pan after all pieces are in pan and cook for one hour turning to prevent burning on med heat. |
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| Servings: 1 |
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| Cooking Tips |
| IF you are using rabbit and it was shot with shotgun.... after skinning it (skin inside out from hind legs down) then cut an X over each shot wound and dig out shot with a sharp knife... please remember to get all these out as it HURTS when you bite into them... much less how nasty it feels cuz it usually comes out with a little fur. |
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| Recipe Source |
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Source: Paula ARG Kernachan
Grandmama Gillespie actually showed me how to clean out shot and dress a rabbit... she said that squirrel was not good fried... better to boil it up and then remove the meat from bones (and remove shot at same time) and turn it into a stew... see Wild Game Stew recipe.
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |