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Rabbit Stew
2 cups buttermilk
1 rabbit
flour
salt and pepper
3 tablespoons butter
1 cup corn
2 large potatoes, cubed
1/4 teaspoon cayenne
1 large onion, diced
2 cups fresh tomatoes
Cut rabbit into pieces. Marinate in buttermilk for 2 hours; drain.
In a large bowl, mix flour, salt and pepper. Dredge rabbbit pieces in flour.
In a large Dutch oven, heat the butter over medium-high heat. Add the rabbit pieces and brown on each side. Add the corn, potatoes, cayenne and
onions; fill with salted water until Dutch oven is 3/4 full., Cover and bring to a boill, then reduce heat and simmer for 11/2 to 2 hours. Add the tomatoes and continue to simmer another hour.
Serves 4
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