Rabbit or Squirrel Smothered
Origin: Clarksville, Tennessee
Source: Martha McCulloch-Williams, 1913
Ingredients
- 1 rabbit or squirrel
- fat
- salt and spices
- bacon
- 1 cup hot water
- Cayenne vinegar
Instructions
- Leave the rabbit or squirrel whole. Rub it over with fat and season highly with salt and spices. Lay it in a pan or skillet with slices of bacon and add a cup of hot water. Cover the pan close and set it over the fire, simmering until the meat is tender.
- Uncover the pan and brown the meat in the gravy, adding a little Cayenne vinegar at the very last moment.