Twern’t long back, the Willow Creek Free Trappers (that’s what we call our small band of mountain folk) was huntin small game out in some rollin sage flat land.

There be times when venison and beaver tail eatin gits kinda tiresome.  We done felt obliged to git us some rabbit.

We left the horses outen the way, and spread out.  Each was some two lodge pole lengths apart and we moved real slow.  Lookin under the brush for Mr. Rab.  Recallin back I believe it were Windy what put the first cotton bunnie in the bag.  After that it don’t make much never mind.

Back at the horses we cleaned up the rabs and set to makin some fine vittles.

Many folks don’t know howta cook up some good rabbit, so I’ll be letting ya in on a little how-to.  This here works good on wild game bird and ever day yard bird as well.

A dutch oven with a good fittin lid is best to use, but most any pan or skillet with a lid will do.

Simply brown the cut up parts real good on all sides.  I reckon I use some half inch deep lard or bear grease or whatever kinda frying grease meets yer fancy, fer to fry an brown rab meat.

Next, ya  want  ta  git you a “stand-off” what will fit real nice in the pan.  I heard some Frenchman over on the Seedskadee once refer to a “stand-off” as a “”trivet”.  Whetever you call it, I’ve even used four forks layed cross ways and it worked like a beaver tooth agin a aspen.

Place all the brownt meat pieces on the stand-off and pour in enough water (I prefer beer) to cover the stand-off completely.  Now put the lid on the pan, turn the heat to low and fergit about it fer bout an hour.

Use the time to fry up some fresh spuds and onions, beans, or whatever ya like ta go with yer rab eatin.  We like it just like it come frum the pan with nothing else.  So the hour is used ta do some shootin and bettin at standin still targits.

When the hour has past git yer mouth ready fer some of the tenderest eatin rab ya ever had. MMMMMMM-it makes me hanker ta do it agin real soon.

Bears Butt

Nov-Dec 1990