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COTTON-EYED DOE
Come on now...everybody do the Cotton-Eyed Doe
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2 cottontails, young and well cleaned
1 lb. beef or venison hamburger
1 c. bread pieces soaked in milk
2 whole eggs
1 med. onion, minced fine
½ c. finely chopped celery
¼ tsp. ground nutmeg
¼ tsp. ground cinnamon
Salt and pepper to taste
4 T. butter
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3 c. water
1 bay leaf
1 c. chopped celery
1 lg. onion, chopped
¼ tsp. cloves
4 lg. carrots, sliced
Peelings of two oranges
8 T. flour
1 glass cold water
8 T. butter
Cranberry sauce
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Place hamburger meat into a large mixing bowl. Mix in bread, eggs,
1 onion, ½ c. celery, nutmeg, cinnamon, and salt and pepper to taste. When well mixed, form into meat balls the size of large walnuts. In a large skillet melt 8 T. butter. Place the meatballs and rabbit pieces into the melted butter, and brown meat on all sides. When browned, remove meat and place it in a Dutch oven that has a lid. To the meat add 3 c. water, 1 bay leaf, 1 c. chopped celery, 1 lg. onion (chopped),
¼ tsp. cloves, carrots, and orange peels. Place lid on Dutch oven and bake at 350º until rabbit is fork tender. When meat mixture is done, remove meats and vegetables to serving dish. Discard orange peelings. Mix flour in glass of cold water to form a smooth paste and add to the liquid in the Dutch oven. Simmer until the liquid thickens. If gravy should be thicker to suit your taste, add more flour and water paste. Add 4 T. butter as gravy boils. Salt to taste.
Serve with Cranberry sauce. Serves 8-10.
We hope you enjoy this free recipe from America's finest cookbook! To see more of the recipes listed you may return to the recipe index.
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