Fried Rabbit With Sour Cream Gravy
|Rabbit/Defrosted frozen rabbit||3 Pound, cut in serving pieces|
|Ground black pepper||To Taste|
|Flour||1 Cup (16 tbs)|
|Vegetable oil||4 Tablespoon|
|Onion||1⁄4 Cup (4 tbs), finley chopped|
|Garlic||1 Teaspoon, finely chopped|
|Chicken stock||1 Cup (16 tbs) (Fresh/ Canned)|
|Sour cream||1 Cup (16 tbs)|
Wash the rabbit pieces under cold running water and dry them thoroughly with paper towels.
Sprinkle each piece generously with salt and a few grind-ings 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.
When 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.