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 over with fat, and season highly.
- Lay in a pan or skillet with slices of bacon, add a cup of hot water, and cover close.
- Set over the fire, and simmer until tender.
- Uncover, and brown in the gravy, adding a little Cayenne vinegar at the very last.