| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs, Vegetables | Meats, Main dish | 4 | Servings | |
INGREDIENTS
| 3 | tb | Milk |
| 1 | oz | Flour |
| 1/4 | ts | Salt |
| 1/4 | ts | Black pepper |
| 1 | 4 lb rabbit, cleaned cut into serving pieces | |
| 1 | Egg; lightly beaten with | |
| 1 | ts | Water |
| 3 | oz | Fresh breadcrumbs |
| Vegetable oil for deep fryin | ||
| 4 | Parsley sprigs |
INSTRUCTIONS
Method: Place milk in one bowl and mix together flour, salt and pepper in another. Dip rabbit in milk then flour mixture, coating thoroughly. set aside for 10 minutes. Combine egg and water in one bowl and breadcrumbs in another. dip rabbit first in egg mixture, then in breadcrumbs, coating thoroughly. Fill a large frying pan one third full with oil. Set over moderate heat and heat until it reaches 360 degrees f or a cube of dry bread dropped into the oil turns brown in 50 seconds. Fry the rabbit pieces for 20 minutes or until tender when pierced with a fork. Remove from pan and drain on paper towels. Arrange on a serving dish garnish with parsley sprigs and serve immediately. This can be served with sauteed potatoes and any fresh green vegetables. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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