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Dredge quail with mixture of flour, salt and pepper. Having frying pan half filled with hot oil. Brown quail on both sides. Cover skillet and reduce heat. Cook slowly until tender, about 20 minutes, turning once to brown evenly.
Saute onion, garlic, parsley, in oil until onion is golden brown. Strain tomato pulp from juice ,and add pulp and ½ tsp. salt to pan. Simmer 10 minutes. Mix in mill and honey. Dip rabbit in mixture, then roll in flour seasoned with salt and pepper. Brown in oil. Cover with sauce and tomato juice, and simmer about 1 ½ hours.
Serves: 3 to 4
Rabbit smothered in Onions
1 - 3 pound rabbit,
cut in serving pieces
Dredge rabbit pieces in flour. Then saute onions in shortening in skillet, remove from skillet, and saute rabbit in remaining shortening in skillet until brown on all sides. Cover rabbit with the onion; pour sour cream over top of rabbit and onion. Cover and cook slowly for 1 hour on top of stove, or bake in 350 degree over 35 to 45 minutes. Uncover, bake 15 minutes longer. Season with salt and pepper.
Serves: 2 to 5
Squirrel and Dumplings
Cut 2 squirrels in serving pieces. Place in a kettle, cover with 1 inch water, add 2 bay leaves, and simmer 1 ¼ hours, skimming as necessary. Add 1 cup sliced onions, 1 cup chopped celery, 10 medium carrots, quartered. Season with 2 teaspoons salt and ½ teaspoon pepper; add 1 ½ cups hot water. Cook 15 minutes longer. Add dumplings (below).
Mix dry ingredients. Gradually add milk. Turn dough into floured board, roll to ½ inch thickness, and cut in 3-inch squares. Place on top of ingredients in kettle, cover tightly, cook 15 minutes.
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