ROAST RABBIT
Roasting is the cookery process often used to prepare rabbit. To cook it in
this way, first skin and clean the animal and stuff it. Any of the stuffings previously given may be used
for this purpose. Then skewer the legs in position, place strips of bacon across the back, put in a roasting
pan, and dredge with salt and pepper. Also, add 1/2 cupful of hot water to which has been added a little
butter or bacon fat. Roast in a quick oven, and baste every 15 minutes during the roasting. A few
minutes before the rabbit is tender enough to be pierced with a fork, remove the strips of bacon so that
the flesh underneath may brown. Then remove from the pan and serve.
SAUTÉD RABBIT.
--If it is desired to prepare a rabbit by sautéing, skin and clean it, cut it into
pieces, and dry all the pieces with a soft cloth. Then melt bacon fat in a frying pan, and when it is hot
place the pieces of rabbit in it and allow them to brown. Add several sprigs of parsley and two small
onions, sliced, season with salt and pepper, add a slice or two of bacon, and pour water over the whole
until it is nearly covered. Place a cover on the frying pan and simmer slowly. Add water when it is
necessary. When the meat is tender, remove it from the frying pan. Then thicken the fluid that remains
with a small amount of flour so as to make a gravy. Serve hot.
RABBIT PIE.
--Rabbit made into pie is also a desirable way in which to serve rabbit. To prepare
such a dish, skin and clean one or more rabbits and cut them up into as small pieces as possible,
removing the largest bones. Put these pieces into a baking dish, and over them place bacon cut into
small strips. Sprinkle all with chopped parsley, salt, and pepper, and add a few slices of onion, as well as
some strips of carrot and potato, if desired. Pour a sufficient amount of boiling water over the whole and
allow to simmer slowly until the meat is partly cooked. Then place in the oven and cook until the meat is
tender.
Next, dredge the contents of the baking dish with flour and cover with a 1/4-inch layer of baking-
powder biscuit dough. Make several slits through the dough to allow the steam to escape. Bake until the
dough becomes a well-browned crust. Serve hot in the baking dish.
BROILED SQUIRREL.
--For cooking, squirrel is cleaned in practically the same way as rabbit.
Squirrel may be made ready to eat by stewing, but as it is so small a creature, broiling is the usual
method of preparation. To broil a squirrel, first remove the skin and clean it. Then break the bones along
the spine, so that the squirrel can be spread out flat.
When thus made ready, place it on a well-greased hot broiler and sear it quickly on one side; then turn it
and sear the other side. Next, sprinkle it with salt and pepper, place strips of bacon across the back, and
allow it to broil slowly until it is well browned. Squirrel may be served in the same way as rabbit.
CUTS OF VENISON.
--The meat obtained from deer, called venison, as has been mentioned,
may be cut up to form cuts similar to those obtained from beef, such as steaks and roasts. Although such
meat is a rarity, it will be well to be familiar with a few of the methods of cooking it. These, however, do
not differ materially from the methods of cooking other meats.
BROILED VENISON.
--To prepare venison for broiling, cut a steak from 1 to 1-1/2 inches thick.
Place this on a well-greased broiler and broil until well done. Serve on a hot platter. Garnish the broiled
venison with parsley and pour over it sauce made as follows:
SAUCE FOR BROILED VENISON
2 Tb. butter
2 Tb. flour
1/2 tsp. salt
1/4 tsp. ground cinnamon
4 Tb. currant jelly
2 tsp. lemon juice
1/4 c. port wine
6 finely chopped Maraschino cherries
Melt the butter in a saucepan, add the flour, salt, ground cinnamon, currant jelly, lemon juice, and the
port wine, which should be heated with 1 cupful of water. Cook until the flour has thickened, remove
from the fire, and add the cherries.
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