2 young rabbits, dressed out and rinsed clean
2 egg yokes, beaten
3 c. milk
1 1/2 c. flour
1 tsp. salt
1/2 c. shortening
Pat the rabbits dry.
With a large, heavy knife trim the ends of the front and hind legs. Discard.
Cut off the front and hind legs at the joints.
Cut the hind legs into 2 pieces at the joint
Cut the body into 3 equal sections.
Cut the rib section in half through the breast and back bones and then cut each half in half.
Whisk together the egg yolks and 1 cup of milk;
gradually add in 1 cup of the flour;
add the salt; beat until smooth.
Heat the shortening in a deep cast-iron skillet
Dip rabbit pieces into the batter and fry in hot fat until brown, or about 15 minutes. Reduce the heat and continue cooking until tender, about 30 to 40 minutes, turning frequently.
To make gravy add the remaining flour to fat in pan, gradually add the remaining milk and stirring constantly, heat to boiling.
Lower heat and season with salt and pepper to taste.
Serve over the rabbit pieces and whatever taters you’re having
and season to taste with salt and black pepper. Pour over the pieces of rabbit.