re: Rabbit Fricassee : Sort Of & Cornbread... Recipie w Pics

quote:

---

Did you just cut the rabbit on both sides of the ribs and then in half again

---

I quarter them. If big enough rabbits, i cut the backbone just below the rib cage & just above the back hip joints... Cook the backstrap/tenderloin as one piece

quote:

---

but our freezers are full of elk and mule deer meat from this past season. Which one do you think would go better in place of the rabbit meat with this dish?

---

I basically follow his exact recipe when making fricassee with my Quail and other poultry colored meat(chicken, rabbit, etc
) When I do it with deer and red meats, I simply substitute the chicken stock with 3 mixed McCormicks dark gravy mix(yeilds 3 cups of water compared to his 6 cups of stock). Do everything else the same. Comes out great

quote:

---

you have a recipe for this using chicken? My mom used to make it all the time but i was too dumb to learn how at the time.

---

I cant see how it would be a major difference.... Boiling a whole chicken to make the stock then deboning and carrying on the recipie would probably be very good.

You make a good looking plate, Boss.