Try this unusual way of cooking rabbit as an economical and tasty family supper dish. Serve it with Barbecue Sauce or Devil Sauce I and sautced potatoes.
3 tablespoons milk
1 oz. seasoned flour, made with
1 oz. flour,
½ teaspoon salt and
½ teaspoon black pepper
1×4 lb. rabbit, cleaned and cut into serving pieces
1 egg, lightly beaten with
1 teaspoon water
3 oz. fresh breadcrumbs sufficient vegetable oil for deep-frying
4 parsley sprigs
Place the milk on one plate and the seasoned flour on another. Dip the rabbit pieces first in the milk then in the flour to coat them on all sides, shaking off any excess. Set them aside for 10 minutes to allow the coating to dry slightly.
Place the egg mixture in one shallow dish and place the breadcrumbs in another. Dip the rabbit pieces in the egg mixture, then in the breadcrumbs, shaking off any excess.
Fill a large deep-frying pan one-third full with oil. Set the pan over, moderate heat and heat the oil until the temperature reaches 360°F on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden brown in 50 seconds.
Carefully lower the rabbit pieces into the oil and fry them for 20 minutes. Using two slotted spoons, remove the pieces and drain them on kitchen paper towels. (The rabbit pieces may have to be cooked in two batches.)
Place the rabbit pieces on a warmed serving plate, garnish with the parsley sprigs and serve immediately.