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Rabbit and Corn Casserole
Thanks to Ray Moore for sharing this recipe.

~ 2 rabbits or 3 squirrels, cut into serving pieces
~ buttermilk
~ oil
~ 2 cups flour
~ sage
~ garlic powder
~ paprika
~ black pepper
~ 3 cans creamed corn
~ 1 can whole kernel corn, drained

Soak the meat in buttermilk overnight or at least 4 hours.

Season the flour to taste with sage, garlic powder, paprika and pepper or use your favorite seasonings.

Heat the oil in a skillet.

Pat the meat dry with paper towels. Lightly dust with the seasoned flour and add to the hot oil.

Brown on all sides.

Put the corn, creamed & kernel in a greased casserole dish. Place the browned rabbit on top of corn. Cover and bake at 325 degrees for 1 hour or until the meat is tender.

Serve with mashed tators and salad.


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