Fried Rabbit in Breadcrumbs

30 minutes Prep: 10 minutes Cook: 20 minutes

73 calories per serving view nutrition facts

4 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

3	tablespoons	milk
1	ounce	flour, all-purpose
1/4	teaspoon	salt
1/4	teaspoon	black pepper
1	x	rabbit	4 lb, cleaned, cut into serving pieces
1	each	egg	lightly beaten with 1 ts water
3	ounces	bread crumbs	fresh
1	x	vegetable oil	for deep fryin
4	each	parsley sprigs

Directions

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 sautéed potatoes and any fresh green vegetables.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 36g

Amount per Serving

Calories 73 23% of calories from fat

	% Daily Value*
Total Fat 2.0g	3%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 47mg	16%
Sodium 239mg	10%
Total Carbohydrate 11.0g	4%
Dietary Fiber 1.0g	2%
Sugars 1.0g
Protein 3.0g	7%

Vitamin A	2%		Vitamin C	0%
Calcium	4%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Desserts: Page 6

Last Recipes Viewed

Recipe Bite

A Bad Taste in Your Mouth

by Mark R. Vogel

How many times has this happened to you: You're invited to a friend's or relative's home for dinner. You're leery about what they're...

Member Review

Cinnamon Rolls

This recipe is easy and great tasting. I make up a batch in my bread maker, then prepare the rolls on a cookie sheet(except icing), and stick the pan in the freezer, then bag up in a freezer baggie. I take them out the night before, place on a cookie sheet and let thaw over night, ready to bake in the morning. I make several batches up for last minute breakfasts.

Reviewed by civildoc