Friday, December 30, 2011

Parmesan Rabbit

1 Rabbit
1/2 c Bread crumbs
1/2 c Parmesan cheese
1 Egg
Salt and pepper
1/4 lb Butter
1/2 c Tomato juice

Cut rabbit into 6 serving pieces. In a bowl, mix bread crumbs and parmesan cheese together. In another bowl, beat a egg with salt and pepper.

Roll pieces of meat in crumbs, then in the beaten egg and then again in crumb mixture. Fry in butter over medium heat for 30 minutes. Add tomato juice and cook for another hour over very low heat.


Andrea said...

Hello, I have been following your blog for a few months now. I discovered it through the SA yahoo group. I can relate as we also raise sheep (Icelandics) and French and Satin Angoras as well as meat rabbits. I tried your brandied rabbit in mushroom sauce the other night (and posted a link to your blog on facebook). It was delicious. I would like to try this one, too but I have a question. How exactly do you cut up the rabbit to come up with 6 serving pieces?

Somerhill said...

2 front leg sections, two rear leg sections, divide the back into 2 pieces by cutting just behind the ribcage.
Thanks for commenting. :^)

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