Friday, January 15, 2010

Rabbit Gravy

I was born at a very early age, you know. And many memories have fallen by the wayside, but something my sister and I both remember fondly was our mom's fried chicken and the rabbit gravy she made with it.
There very well may be a logical explanation for why this was called 'rabbit gravy' but we don't know what it is. And we could certainly ask about it... but aren't there some things in life that are better left unexplained? Sometimes don't you want to believe in the Tooth Fairy? Don't you wish sometimes that your laundry still magically washed and dried itself and found it's way back into your dresser drawer?
Do I NEED to know that the real name for this stuff is Country gravy or Milk gravy or Whatever gravy when I could just go through the remainder of my days believing that it is actually Rabbit Gravy?
Is it possible that it was made from rabbit? Not in our house!
The only rabbit to pass our doorstep was Tyrone, my sister's rabbit. And he was quite alive, thank you very much. If any other rabbit crossed through our doors I don't want to know about it. NO, DON'T TELL ME!
One of my favorite bloggers is Suzanne at Chickens in the Road. She is awesome. I can hardly place myself in the same catagory as she. She is a West Virginian Farmer Lady and I LOVE to read about her farm and her animals. And she is clearly a fabulous cook. And she takes pictures of everything. You gotta check out her blog. Click right HERE
Anyhow.... in the spirit of a true country cook, I bring you The Making of Rabbit Gravy.
First you fry your CHICKEN. CHICKEN I TELL YOU!!
When your CHICKEN is golden brown you take it out to drain off all the fat and calories on a magic paper towel. You take off all but a few tablespoons of the oily little pieces of chicken batter stuff in the bottom of the pan and make a nice roue with about an equal amount of flour. You cook this for a few minutes until it looks right.
This is a Very Important Concept: 'Until It Looks Right' A lot of what I cook includes this important step in the recipe. It drives people crazy. But, it is what it is. You cannot measure neither in terms of time, nor quanity nor 1, 2 or 3-D what 'Until It Looks Right' exactly is.


Then you add milk little bit at a time until it turns into gravy.

Serve this over mashed potatoes and then the corn goes on top.
Trust me. That is the right way to eat it.
Oh yeah, and the Biscuits from the Canister of Doom go perfectly with this also.


JC said...

I love Chickens in the Road. If I ate chicken, your biscuits & gravey & chicken would be delic.

Anonymous said...

BTW though, should you ever get a chance, DO try rabbit gravy, (made of rabbit). Truly I did not even know I liked gravy until I had "Down South Rabbit Gravy". It was a bit clearer and no milk, and I will never know what kind of magical southern skillet style she had...but....mmm wabbit.