Miriam Sakewitz, 47, violated her probation by having the rabbits, Judge Gayle Nachtigal, of the Washington County Circuit court ruled on Thursday. The judge sentenced Sakewitz to 90 days in the county jail. Police arrested Sakewitz on June 16 after she called a maintenance worker to her room in the Portland suburb of Tigard to fix a broken television set. The worker saw and smelled the rabbits, some of them hopping freely around the house. The woman's legal problems began in 2006, when police found more than 150 rabbits in her home and dozens more bunny bodies in freezers. She...
Southern Fried Rabbit
Directions: Southern Fried Rabbit Or Squirrel With Gravy
1/3 c. flour
1/2 tsp. salt
1/8 tsp. black pepper
1/8 tsp. cayenne pepper
1 wild rabbit or 2 squirrels, cut up
3 T. flour
1 1/2 c. milk or chicken broth
salt and pepper
brown bouquet sauce
In a lg. plastic food-storage bag, combine 1/3 c. flour, the salt, black pepper, and cayenne pepper. Shake to mix. Add rabbit/squirrel pieces and shake to coat.
In a lg. skillet, heat 1/4" of oil for rabbit, or 1/8" of oil for squirrel, over med-high heat until hot. Add coated meat. Brown on all sides. Reduce heat and cover tightly. Cook over very low heat until tender, 20-25 mins. for rabbit, 35-45 mins. for squirrel, turning pieces once. Remove cover, and cook 5 mins. longer to crisp.
Transfer meat to plate lined with paper towels. Set aside to keep warm.
Discard all but 3 T. oil. Over med. heat, stir flour into reserved oil. Blend in milk. Cook over med. heat, stirring constantly, until
thicken and bubbly. Add salt and pepper to taste. Add bouquet sauce if darker color is desired. Serve gravy with meat.