Rabbit Normandy

  • Two¬†3-4 pound rabbits
  • 3/4 cup bacon drippings
  • 1/2 cup cornmeal
  • 1/2 cup flour
  • 1/2 cup milk
  • salt
  • pepper
  • 2 eggs
  • 1 shallot
  • 1 cup apple cider
  • 1 cup of Calvados (or applejack)

Beat eggs and milk and pour into a shallow dish. Dip rabbit pieces in the mixture, then dredge in flower. Dip back into mixture, then roll in cornmeal. Salt and pepper to taste and remove to one side for 15 minutes.

Brown sliced shallot in bacon grease, then remove and discard. Saute the rabbit pieces until well browned, reduce heat, then pour cider and Calvados ovder the rabbit. Cover, then simmer very slowly until the liquid has been absorbed or evaporated.

From Game Cookery In America and Europe, by Raymond R. Camp.



Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

A Journal of Honest Food, Freedom, and The Natural World