The American Favorites section is where we have placed recipes for dishes that have become American favorites; these recipes are for foods that are enjoyed by many people throughout this great country of ours. In this particular section, I won't assign a specific part of the country as being the origin of the recipe.
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A 2½- to 3-pound fresh rabbit or 4 T butter
defrosted frozen rabbit, cut 4 T vegetable oil
in serving pieces ¼ c finely chopped onion
Salt 1 tsp finely chopped garlic
Freshly ground black pepper 1 c chicken stock, fresh or canned
1 c flour 1 c sour cream
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Wash the rabbit pieces under cold running water andndry them thoroughly
with paper towels. Sprinkle each piece generously with salt and a few
grindings of pepper. Place the flour in a sturdy paper bag and drop the
rabbit pieces into it, a few at a time. Shake the bag vigorously until each
piece is thoroughly coated with flour, then remove the rabbit from the bag
and shake the pieces free of excess flour. Set aside on wax paper.In a heavy skillet large enough to hold all the pieces comfortably, heat the butter and oil over moderate heat. Whenn the foam subsides, add the pieces of rabbit and cook them for 6 to 7 minutes on each side, turning them with tongs. When all the rabbit pieces are brown, cover the skillet and turn the heat to its lowest point. Cook the rabbit for 35 to 40 minutes, or until the flesh shows no resistance when pierced with the tip of a small, sharp knife. Arrange the pieces of rabbit attractively on a large heated platter and cover loosely with foil to keep them warm.
Pour off all but a thin film of fat from the skillet, add the chopped onion and garlic, and cook for 4 to 5 minutes over medium heat until the onions are lightly colored. Pour in the chicken stock, stirring in any brown bits that cling to the pan, and bring to a rapid boil.
Boil briskly until the stock reduces by about 1/3, then turn the heat down and, with a whisk, slowly beat in the sour cream. Simmer only long enough to heat the gravy through. Taste for seasoning and pour over the rabbit. Or, if you like, serve the gravy separately in a sauceboat. Serves 4.
