Number Served: 2-4
1 - 2 Cottontail rabbits cut into pieces; legs, lower back, upper back with ribs and neck.
1 can (10 3/4 ounce) cream of mushroom with roasted garlic soup
1 cup flour
1 tablespoon onion salt
1 tablespoon garlic salt
1 teaspoon lemon pepper
Cooking oil (enough to cover bottom of fry pan)
Place all dry ingredients in bowl and mix thoroughly, then place pieces of rabbit in bowl and coat all surfaces with mixture.
Pour enough cooking oil in fry pan to cover bottom of pan and heat to medium, medium high heat. Place all rabbit pieces in fry pan being careful of spattering oil.
Brown rabbit on both sides to your liking, some like it almost crispy or lightly browned.
Turn heat down to simmer, pour cream of mushroom soup over all the rabbit making sure each piece is covered then using the soup can add 1/2 can of water to fry pan.
Place lid on fry pan and let simmer for 1 hour.
Check once or twice to make sure it isn't getting dry; if so add a little more water.
Salt and pepper to your liking.
Notes & Variations:
If you choose to eat the rabbit with your fingers you'll notice it is finger licking good so be prepared and also keep plenty of napkins handy. Wild rabbit has quite small and hard bones so eat slowly and enjoy.
Best served with asparagus or green beans, fried potatoes and a large glass of milk.
Contributor: Larry Martin, RRGC