Quote:
Originally Posted by Fredman
Skin the rabbit, soak in salt water for 24 hours, mix bread crumbs with raw egg, roll the pieces of rabbit in the mixture and fry it. Gooooood
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Skin/cut up the rabbit(s), cold water rinse parts thoroughly, (we never soaked for any amount of time) roll pieces in mixture of 1/3 corn meal, 2/3 white flour, tbsp black pepper, tbsp salt.
Melt 1 stick butter in 12"-14" iron skillet med high heat. Brown rabbit pieces, turn down to med heat cook til done (like chicken).
Serve with mashed potatoes, carrots or string beans, sour cream/cucumber/onion salad and strawberry rhubarb pie for dessert. Hmmmmm!
If pheasant season was also in we often would prepare them same way and cook together.
Don