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 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.
How To make Fried Rabbit In Breadcrumbs's Videos
Fried Rabbit
#baysmarket #friedrabbit #lmnt #lard
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DEEP FRIED RABBIT!
In my last video, I went out rabbit hunting and harvested two of them. So in this video I am cooking the over the fire pit and using a cast iron dutch oven to deep fry the rabbits. I hope you enjoy the video, and if you do, consider subscribing.
Black pepper Breadcrumbs Dried tomatoes Eggs Garlic powder Hot pepper powder Laurel leaves Lemon zest Marjoram Milk Paprika Rabbit meat Salt Seeds oil Soy sauce
Preparation:
Put in the food processor the meat, the marjoram, the dried tomatoes, the black pepper, the paprika, the hot pepper powder, the cumin powder, a tablespoon of soy sauce, 4 tablespoons of milk and the lemon zest. Process it then transfer the mixture in a bowl.
Combine 4 tablespoons of bread crumbs, a little bit of garlic powder and 4 laurel leaves (dried and finely chopped).
When it's done, transfer it on a plate.
Wet your hands and form the meatballs.
Beat the eggs with a pinch of salt. Cover evenly the meatballs with the eggs, then cover them with the aromatic breadcrumbs. Repeat for a double cover. Fry the meatballs in hot oil (about 170°/335F) until they are gold and brown.
Dry on a paper towel and serve.
MUSIC: BACK IN SUMMER by Nicolai Heidlas Music Creative Commons — Attribution 3.0 Unported— CC BY 3.0