No dish is more prized in the South than fried rabbit with a cream or wine gravy, and while the idea makes me shudder a bit today, I can still remember as a young boy catching wild rabbits in traps, helping my grandfather skin and dress them, then watching my mother cut them up and fry them for dinner. Today, of course, frozen dressed rabbits are available in more and more markets as Americans shed their prejudices over eating “bunnies,” and restaurant chefs come up with ever new preparations. Basically, rabbit is fried just like chicken, meaning that care must be taken not to overcook it to avoid dry toughness. And yes, fried rabbit does taste almost like fried chicken (and, for that matter, like fried squirrel). Madeira gravy goes back a long way in the South, but if you don’t have a bottle of the wine, substitute either port or sweet vermouth.
In a paper bag, combine
Pour off all but about
Serve the rabbit on a platter and pass the gravy separately.
© 2007 All rights reserved. Published by Houghton Mifflin Harcourt.