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Sanilac Co. Michigan | BEWARE!
1) Take the rabbit, hang it by the neck in a cool room until the head separates from the body
2) Skin and eviscerate
3) Cut into pieces and submerge in a pickle of beer, vinegar, salt, pepper, onion, garlic and water for two weeks, holding the submerged rabbit under the pickle with a stone, preferably granite.
4) In a large kettle, melt 1 # of lard.
5) Remove the stone and the meat from the pickle, and reserve a quart of the pickle after straining it through a cheese cloth.
6) Deliberately add the meat and stock (pickle) to the kettle, reserving the stone.
7) With or without a helper, carry the kettle and contents outdoors and deposit in the nearest snow bank
8) Carefully break the stone, previously reserved, into serving size pieces and eat them as a reminder to never, ever, make a game recipe more complicated than it needs to be! | |
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rabbit recipes
