Small game is an important part of a hunter’s diet. When pioneers trekked west, there were no grocery stores. You made do with what you had. This meant rabbits, hares, racoons, game birds, squirrels, groundhogs, porcupines or…
This recipe will work with all small game. My Grandmother, from Fayetteville, Pennsylvania often made this dish after I bagged some bunnies and squirrels.
Figure on ¾ of a pound of game meat per person. You can use cut up portions or poach, then pick the meat. Picked meat means no bones. This recipe will serve 3 portions.
- 3 tbsp flour
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp nutmeg
- 1 rabbit or 2 squirrels, cut up.
- 2 tbsp butter
- 2 tbsp vegetable oil
- ¾ cup of Chicken broth, rabbit stock, or the substitute mix at the end of the recipe.
- ½ chopped onion
- 1 bay leaf
- ½ cup of half and half
Combine flour, salt, pepper, and nutmeg in a zip bag. Add the meat and shake to cover.
In a large skillet or Dutch Oven melt the butter or oil on medium heat.
Brown the meat pieces.
Add the stock, onion, and a Bay leaf. Reduce the heat and cover.
Simmer until tender. Like 45 minutes.
Stir in the cream. Cook over medium low, until heated completely. Do not boil.
Discard the Bay Leaf before serving.
You can also substitute ½ cup of white wine and ¼ cup of water for the rabbit stock. Substitute 1/3 cup of sour cream for the cream/half and half.
Serve with biscuits, rice, or noodles. Mashed potatoes also go nicely with this easy meal.
This meal is tasty and tender. You will rarely pass up the next shot at a squirrel or rabbit.
Montana Grant
