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Farmers Almanac
The 2014 Farmers Almanac
Farmers' Almanac

Sherried Rabbit

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Sherried Rabbit

Ingredients:
2 wild rabbits, cut up
1/8 tsp pepper
2 quarts water
2 tbsp butter
1 tbsp salt
2 tbsp vegetable oil
2 tsp vinegar
8 ounces fresh whole mushrooms
1/3 cup all purpose flour
1tsp salt

Sherry Sauce:
Ingredients:
1 cup rabbit stock or chicken broth
1/4 tsp seasoned salt
1/4 cup sherry
2 or 3 drops red hot pepper sauce
1 tbsp Worcestershire sauce

Directions:
In a large glass or ceramic bowl, combine meat pieces, water, 1 tbsp salt, and vinegar. Cover bowl with plastic wrap. Let stand at room temperature for one hour. Drain and discard liquid. Pat meat dry and set aside. Heat oven to 350. In large plastic food storage bag combine flour, 1 tsp salt, and the pepper. Shake to mix. Add meat pieces and shake to coat. In a large skillet melt the butter in oil over medium to low heat. Add meat pieces and brown on all sides over medium heat. Transfer meat pieces to a large casserole. Add the mushrooms. In 2 cup measure, combine all sherry sauce ingredients. Pour over meat pieces and mushrooms. Cover casserole. Bake until tender, approximately 11/2 hours.
Makes 4-6 servings

If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1910, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.