Bernard Chien Perro <>

Fried Rabbit

(from page 46 of White Trash Cooking)

Cut up the rabbit into frying-size pieces. Soak it in vinegar and salt water (enough to cover) for about 1 - 2 hours. Take it out, pat it dry. Salt, pepper, and flour it. Put it in a hot skillet (with enough oil for frying) and fry until a rich brown and, when you stick it with a knife, you don't see any blood. Make gravy with the drippins.

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Cooking Hint - A Note About Rabbits

All varieties of rabbits have scent glands that are small, waxy-looking kernels under the forelegs and on either side of the spine, in the small of the back and between the shoulders. These should always be removed, taking care not to cut into them. After the rabbit is skinned, very little fat remains and it is not objectionable in flavor or odor. Rabbits may be cooked by any good recipe for chicken, but because there is so little fat on the meat, additional fat will be required for browning or basting, or to add to the gravy or sauce served with the rabbit.

Cooking Hints - Other Edible Game

Possum: The possum carcass resembles that of the coon in shape, but the meat is light in color, the carcass is smaller, and the fat does not have the disagreeable flavor and odor the coon has. However, there are scent glands that must be removed as soon as possible after the animal is skinned. If the fat is objectionable, the carcass should be thoroughly chilled so the fat will be as firm as possible before trying to peel it off. Additional butter or other shortening may be used to brown or baste the meat as it cooks. Roasting or braising is the favorite way to cook this meat.

Raccoon: Raccoon meat is very dark and when the coon's food is abundant, the body is covered with a thick layer of fat that has an exceptionally strong flavor and odor. This fat also extends in layers between the strong bands of muscle. It should always be removed along with the scent glands. Unless these glands are removed, the meat will have a tainted flavor. The scent glands are located under the forelegs and along the spine in the small of the back. They are usually pea-shaped, have a waxy texture and range from a reddish to a light yellow color. Care should be taken when removing the glands to never cut into them or bring them in contact with the flesh. Those most experienced in the cooking of coon recommend parboiling it first. Some also add a tbsp each of baking soda and black pepper to the parboiling water to remove the strong gamy flavor.

Antelope: The flesh of antelope is delicious when properly prepared and cooked. The meat is similar to that of deer and elk except that it is leaner. The tender cuts can be used for steaks and roasts but they will either require continued basting with fat or "larding." When such basting or larding is not practical, braising will produce the most excellent results. Most recipes for the cuts of venison and elk can be used with similar cuts of antelope.

Bear: The bear carcass resembles that of beef except the fat is exceptionally strong flavored and the lean tissue is not so tender as a beef or similar age. The carcass is divided into cuts much like beef. It is very important to remove the scent glands when the animal is skinned. All the fat should be removed before cooking and butter or other shortening used for browning or for basting the meat as it cooks. Any beef or deer recipe can be followed successfully for the cooking of the different cuts of bear meat if the fat is carefully removed before cooking.

Muskrats or Marsh Hare: This small animal that is reputed for its clean food habits gets its name from its glands which have a musky scent. If these glands are not removed, they give the meat a very strong disagreeable flavor. The musk glands lie on the underside of the body and are light yellow in color with a corrugated surface. There are other scent glands between the forelegs, between the shoulders, on the back, and under the thighs. All of these glands are small and yellow and might easily be mistaken for little lumps of fat. The muskrat has a very unusual skeleton. The bones are flat, fragile, and seem more numerous than in other animals of similar size. The flesh is dark and soft, but when properly prepared makes good eating.

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