DEEP FRIED RABBIT
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Source:
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North American Hunting
Club
"The Art of Wild Game Cooking" p.99
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Prep Time:
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10 minutes
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Ingredients |
Utensils |
| 1 cup flour |
Deep fat fryer |
| 1 1/2 teaspoon baking powder |
Mixing bowl |
| 2 teaspoons sugar |
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| 1/2 teaspoon salt |
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| 1/4 teaspoon paprika |
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| 1/8 teaspoon pepper |
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| 1/8 teaspoon sage |
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| 1/8 teaspoon thyme |
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| 1/8 teaspoon powdered coriander |
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| 1 pinch of savory |
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| 1 pinch of allspice |
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| 1 egg seperated |
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| 3/4 cups milk |
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| Cooking oil |
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| 1
cottontail rabbit, cut into pieces |
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Directions
Combine the flour, baking soda, sugar and seasonings
Add the egg yolk and enough milk to make a thick batter
Beat the egg white until stiff and fold in
In a deep fat fryer, heat the oil to 350°F
Dip the rabbit pieces into the batter, letting the excess drip back into
the bowl
Then carefully place the pieces into the oil, one at a time
Do this slowly to maintain the cooking temperature of the oil
Cook about 10 minutes, or until the pieces turn a rich golden-brown on the
outside and the juices run clear
Serve with mashed potatoes and peas
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