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My grandma roasted rabbit with vegetables for my grandpa, but she always added hot biscuits to the meal. The foods she cooked using lard were a great treat. Today, we know that this is unhealthy and we use oil. However, I might add that both of them did live into their nineties. They were both active until the last year of their life.

All measurements are approximate, as my grandmother never measured anything during the years I knew her. Her mind was as full of recipes as her pantry was of jams, jellies and canned and dried foods she had preserved during the summer and fall.

The biscuits were cooked everyday of her life, and the rabbits when grandpa had the time to hunt or trap. The cellar was full, after harvest, of the root crops they had grown and apples from the orchard. She would therefore simply roast the rabbit with vegetables from the cellar and bake her bread.

ROASTED RABBIT WITH VEGETABLES

2 pounds of rabbit pieces
Flour for dredging
cup each of carrots, potatoes, apples and onions (diced)
Salt and pepper to taste
Lard for frying
2 cups water or chicken stock

*Rinse and dry rabbit. Dredge in flour and salt and pepper to taste.

*Melt lard in iron frying pan and add rabbit, turning to brown all sides over medium heat. *Place browned rabbit in a baking dish.

*Add the diced vegetables to frying pan with the drippings and cook until half done.

*Add the water or chicken broth and bring it to a boil being sure to scrape the bottom for any bits of rabbit that are stuck.

*Pour this into the baking dish with the rabbit and cover.

*Bake in a moderate oven for about 45 minutes checking to be sure the rabbit is done and vegetables are tender.

Sometimes she would add the biscuit dough to the top of this after it had cooked for about 30 minutes. Making it a lovely deep-dish pie of sorts. More often, she would make out her biscuits to be eaten on the side and sopped in the rich gravy.

BISCUITS

3-cups plain flour
1-teaspoon salt
1-teaspoons baking soda
3 -teaspoons baking powder
3-tablespoons lard
1 -cup buttermilk (homemade)

*Heat oven to 500 degrees

*Sift the dry ingredients several times.

*Mix with lard using fingers to blend as you slowly add the buttermilk.

*Lightly work dough into a ball and "choke" off pieces for each biscuit.

*Lightly work rough edges under the biscuit and lay in a pan greased well with lard.

*Bake in a hot oven until golden brown and fluffy.

Well there you have it. All the makings of a wonderful meal. If you choose to take the time to cook this, you will not regret the time spent in your kitchen. You can find this meal, or ones similar, at some of the more upscale restaurants but it won't be near as good.

Learn more about this author, Pamela Kay.
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