ADVENTURES IN COOKING 65

FRIED RABBIT

1 rabbit salt and pepper
1 egg beaten 1 cup. cream or milk
bread crumbs 2 tbsp flour

Clean rabbit, boil slowly for 15 minutes and drain. When cold cut into
serving pieces, dip into beaten egg, then into bread crumbs and season
with salt and pepper. Saute in hot fat until brown on all sides. Remove
to warm platter. Brown flour in fat and add the milk or cream. Bring to
boiling point and pour over rabbit. Garnish with lemon slices.

ROAST RABBIT
1 rabbit currant jelly
salt and pepper to taste sausage stuffing

poultry fat

Wash and dry rabbit, season with salt and pepper, stuff and sew up. Roast
in moderate oven 134 hours, basting with fat from a chicken occasion-
ally while roasting.

Serve on hot platter with brown gravy and currant jelly.

RABBIT STEW

about 3 Ibs. rabbit 6 cups boiling water
1 large onion diced 1 cup uncooked carrots
1 stalk celery chopped 1 cup uncooked potato cubes
1 tbsp salt 1% cup flour

pepper Y% cup cold water

Wash and cut up rabbit and place in a heavy saucepan with onion, celery,
salt and pepper. Add hot water, cover tightly and simmer 2 hours. Add
vegetables and continue cooking until tender. Mix flour, cold water to
paste, and add to stew to thicken.

ROAST BEAR MEAT

Young bear—3 to 4 lb. roast (leg).
Wipe roast well—place in a large bowl and cover with ¥2 cup vinegar—
¥Y4 cup wine. Let stand three hours—Save liquid.

Season roast with:

Salt and pepper, allspice, garlic, thyme, marjoram. Sear in Dutch oven—
when browned well—add vinegar and wine liquid. Cook very slowly—3 to
4 hrs. or until very tender.

BEAR STEAKS

Rub bear steaks with sliced onion and spread with butter (generously).
Sprinkle with salt and pepper. Broil in hot oven turning once while
cooking. Bear should be young and tender .Venison may be done in the
same way.