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Rabbits have got some meat to ’em and that can lead to leftovers. Usually I would add some squirrel and veggies to make Brunswick stew. But without squirrel on hand I opted for rabbit hash. I had roasted some taters along with the rabbit. Boiled the roasted rabbit to separate the meat from the bones, added the celery-bell pepper-onion frozen veggie mix to the boned meat in the pot and then chopped up the potatoes and added them. Reboiled the mix and worked it over with a fork and sharp knife to break down the meat chunks and potatoes. Simmer til a good hash consistency and serve over biscuit or cornbread. Of course, salt and pepper to taste. Can’t be beat for breakfast, lunch or dinner. Save the hides for fly tying material. Waste not, want not.
Try it once and you won’t have any doubts. Mild, tender and tasty. I won’t use the old saying that it tastes just like chicken but you can certainly cook it any way you would cook chicken. And, like I said, there is plenty of meat on a single rabbit. Had guests over and a single baked rabbit satisfied three healthy apatites. I won’t put fried rabbit all the way up with fried squirrel, biscuits and gravy but it comes close. As an ingredient in Brunswick Stew or Kentucky bergu it can’t be beat. I won’t even get into how great it is roasted over a bed of coals or smoked with apple wood. My grandfather kept rabbit boxes till the day he died (a legal “hunting” method in N.C.) and could clean and skin a rabbit in about 45 seconds. When you grew up like Daddy Dave and his mother-in-law, Mama Rice, you knew where your groceries came from because you grew them, raised them or shot them yourself. There wasn’t any kind of game Mama Rice couldn’t turn into a feast and that includes the noble ‘possum. Course, with a ‘possum, you want to trap it, feed it for a while on sweet potatoes and then roast it on a rack to render off the fat. Roast cut up sweet potato in the same pan. Get you a copy of Mrs.S.R.Dull’s Southern Cooking (1927 and still in print) and have at it.
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